Ingredients
Equipment
Method
- Pat 2 tri-tip roasts (2-3 lbs each) completely dry. Let sit at room temperature 15-20 minutes. Lightly coat with olive oil or beef tallow. Season generously on all surfaces with steak or BBQ seasoning.
- Preheat grill to high heat with two-zone setup: direct high heat on one side, no heat on the other. Clean and oil grates.
- Place tri-tips directly over high heat. Sear 2-3 minutes per side until deep brown crust forms. Sear edges briefly if desired. Total searing time 6-8 minutes.
- Immediately move seared tri-tips to cool side of grill (indirect zone). Close lid and cook until internal temperature reaches 125°F, about 15-25 minutes. Check temperature every 5 minutes.
- While tri-tip cooks, make chimichurri: Combine 1 cup finely chopped parsley, 1/2 cup finely chopped cilantro, 4 minced garlic cloves, 1 tsp red pepper flakes, salt, and pepper. Stir in 1/2 cup olive oil and 2 tbsp red wine vinegar. Let sit at room temperature.
- Remove tri-tip at 125°F and rest loosely tented with foil for 10-15 minutes. Temperature will rise to 130-135°F.
- Slice tri-tip against the grain into 1/4 to 1/2 inch slices, adjusting knife angle as grain direction changes. Arrange on platter and spoon chimichurri over slices or serve on side.
Nutrition
Notes
Tips: Forward sear creates maximum crust by searing cold meat first. Move to indirect heat immediately after searing to prevent overcooking. Pull at 125°F for perfect medium-rare after rest. Slice against grain in sections as direction changes. Chimichurri is best fresh but can be made 2 hours ahead.
Storage: Refrigerate leftovers up to 3 days. Great for sandwiches, tacos, or salads. Bring to room temp before serving or reheat gently.