Tri Tip Steak with Chimichurri Sauce

Main Dish

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Steak Ingredients:

- 2 1/3 lbs. tri tip steak

- Kosher salt (for brine and seasoning)

- Pepper, to taste

- Garlic, to taste

- Steak seasoning (we used Meet Church's Holy Cow Rub)


Steak Directions:

- Prep smoker

- Liberally salt the tri tip with kosher salt and brine for 15 minutes.

- Wash off the brine and lightly reseason with salt, pepper, garlic and seasoning.

- Add steak to 250 degree smoker and pull when the internal temperature reaches 115 degrees.

- Reverse sear for two minutes on each side at a temperature of 500 degrees.

- Let rest for at least 15 minutes in peach paper.


Chimichurri Sauce Ingredients:

- 1/2 cup olive oil

- Five (5) garlic cloves, minced

- One (1) cup cilantro

- One (1) bush of parsley

- Three (3) tbsp. red wine vinegar

- 1/2 tsp. salt

- 1/2 tsp. pepper

- 1/4 tsp. ground cumin

- 1/4 tsp. Mexican oregano


Chimichurri Sauce Directions:

- Mince the garlic.

- Pull off the fresh celantro and parsley leaves.

- In a blender, mix oil, garlic, celantro, parsley, vinegar, salt, pepper, cumin and oregano.


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