Cooking Instructions
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Step 1
Drizzle
Olive Oil (1/2 cup)
over both sides of
Beef Tri-Tip (2.5 lb)
. Reserve remaining olive oil.
Step 2
Season both sides with
Steak Spice Rub (2 Tbsp)
. Rest for 1 hour on counter before grilling.
Step 3
Prepare Big Green Egg or charcoal grill for indirect cooking; hold temperature at 250 degrees F (120 degrees C). Place a chunk of pecan wood on hot coals for smoke flavor.
Step 4
Place Tri Tip on grill and insert probe thermometer set for 115 degrees F (46 degrees C). Cook Tri Tip for 25-30 minutes or until internal temp reaches 115 degrees F (46 degrees C).
Step 5
Remove Tri Tip from grill, take the heat deflector out of the Big Green Egg, and adjust vents so the grill climbs to 500 degrees F (260 degrees C). On the Big Green Egg this takes about 3-4 minutes.
Step 6
Sear the Tri Tip on both sides for 4 minutes each side or until internal temperature reaches 130-135 degrees F (54-57 degrees C).
Step 7
Finely chop
Italian Flat-Leaf Parsley (1 cup)
and
Fresh Cilantro (1 cup)
being sure to remove stems about 1 cup each. Pour into medium size mixing bowl. Mince
Garlic (4 cloves)
and add to bowl. Add
Lemons (1 Tbsp)
,
Lemon Juice (2 Tbsp)
and
Red Wine Vinegar (1/4 cup)
. Stir to combine and slowly drizzle in
Olive Oil (1/2 cup)
. Season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
Remove from grill and rest for 10 minutes. Slice against the grain and serve with chimichurri sauce.
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