Reverse-Seared Tri-Tip with Chimichurri
Tags
Santa Maria-style dry-rubbed tri-tip, cooked with a two-zone reverse sear for edge-to-edge pink doneness and a deep crust, finished with a bright parsley-cilantro chimichurri. Serves 4–6.
Ingredients
Dry rub (for a 3 lb tri-tip)
2 tsp kosher salt
2 tsp coarsely ground black pepper
2 tsp garlic powder
1½ tsp smoked paprika
1 tsp onion powder
1 tsp dried rosemary, crushed
1/4 tsp cayenne, optional
Chimichurri
1 cup finely chopped parsley
1/4 cup finely chopped cilantro
1/4 cup extra-virgin olive oil
2 tbsp red-wine vinegar
1 tbsp honey
1 tbsp lemon juice
2 cloves garlic, grated
Salt and pepper, to taste
Optional basting butter
4 tbsp butter
2 smashed garlic cloves
1 sprig fresh rosemary
Instructions
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Trim.
Trim any thick silver skin from the tri-tip, leaving a thin fat cap if present.
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Season.
Coat the tri-tip generously on all sides with the dry rub. Let it sit at room temperature for 30–60 minutes.
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Set up two-zone heat.
Bank coals to one side of the grill (or turn off one/two burners on gas), or set a smoker to 225–250°F.
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Cook indirect.
Place the tri-tip over indirect heat, thickest part closest to the heat source. Cook until internal temperature reaches 110–118°F, about 40–60 minutes depending on thickness.
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Rest briefly.
Tent loosely with foil while heating the direct side to 550°F or hotter.
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Sear hard and fast.
Move to direct heat and sear 1–2 minutes per side, flipping repeatedly, until it reaches your target final temperature (about 125°F for medium-rare, up to 135°F for medium). If using the basting butter, melt it with garlic and rosemary in a cast-iron pan and spoon over the meat during the sear.
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Rest again.
Rest 10–15 minutes, tented with foil.
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Slice against the grain.
Tri-tip has two grain directions meeting near the middle. Cut the roast in half along that seam, then slice each half thinly against its own grain.
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Make the chimichurri.
Whisk together parsley, cilantro, olive oil, red-wine vinegar, honey, lemon juice, and garlic. Season with salt and pepper.
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Serve.
Spoon chimichurri generously over the sliced tri-tip.
Temperature guide
Notes
Use hardwood smoke (oak, mesquite, hickory, or pecan) during the indirect phase for extra depth; oak is traditional for Santa Maria-style tri-tip.
Always verify doneness with an instant-read thermometer rather than relying on time, since tri-tip thickness varies.
Don't skip either rest — both prevent juice loss when slicing.