Reverse-Seared Texas Beef BBQ Rubbed Tri-Tip with Chimichurri Sauce
Sourced from Crowd Cow's Little Belt Cattle Co. in Martinsdale, MT, this Reverse-Seared Texas Beef BBQ Rubbed Tri-Tip is a celebration of bold flavors and premium quality. Raised on pasture and finished with grain, this tri-tip is tender, beautifully marbled, and bursting with rich, beefy flavor. Cut from the bottom sirloin, the tri-tip’s natural richness pairs perfectly with the bold garlic, pepper, and paprika notes of our Texas Beef BBQ Rub. Grilled over oak smoke and finished with a fresh, zesty chimichurri sauce, this dish balances smoky, savory, and herbaceous flavors for a truly unforgettable barbecue experience.
Oak-Smoked Perfection: Texas-Style Tri-Tip with Chimichurri
Glenn Connaughton
6
45 minutes
2 hours
562
American
Main Dish
This Reverse-Seared Texas Beef BBQ Rubbed Tri-Tip with Chimichurri Sauce brings together bold, smoky flavors and fresh, herby brightness for a barbecue masterpiece. Sourced from Crowd Cow’s Little Belt Cattle Co., this tri-tip is tender, marbled, and bursting with rich, beefy flavor. Coated in our savory Texas Beef BBQ Rub, it’s smoked over oak wood for a robust, earthy aroma and finished with a sizzling cast iron sear for a perfect crust. After living in the Inland Empire in Southern California, we grew to love tri-tip, a cut beloved in California and made famous on Santa Maria-style grills. Before this, most people outside of California had never even heard of tri-tip, but now it’s a barbecue staple across the USA. Topped with zesty chimichurri, this dish is a true showstopper!
Ingredients
For the Tri-Tip:
- 1 (2–3 lb) tri-tip roast - We sourced ours from Crowd Cow
- 3 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- 1 tablespoon olive oil
- 2–3 chunks of oak wood for smoking (or Oak Pellets for a Pellet grill)
For the Chimichurri Sauce:
- 1 cup fresh Italian parsley leaves
- 1 cup fresh cilantro leaves
- 2 tablespoons coarsely chopped red onion
- 1 Fresno chile (seeded)
- 4 garlic cloves (peeled)
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 1½ teaspoons kosher salt
- ¾ cup extra-virgin olive oil
Directions
Prepare the Chimichurri Sauce: In a food processor or blender, combine the parsley, cilantro, red onion, Fresno chile, garlic, red wine vinegar, lime juice, and kosher salt. Pulse until coarsely blended. Gradually add the olive oil while processing until the mixture forms a slightly chunky sauce. Taste and adjust seasoning as needed. Set aside.
Season the Tri-Tip: Pat the tri-tip dry and coat it lightly with olive oil. Generously season with Texas Beef BBQ Rub, making sure to cover all sides evenly. Let it sit at room temperature for 30–45 minutes to allow the rub to infuse the meat.
Prepare the Grill/Smoker: Set up your grill or smoker for indirect heat at 225°F. Add chunks of oak wood to the coals or smoker box for a smoky, earthy flavor. For a gas grill, use a two-zone heat setup with one burner off.
Smoke the Tri-Tip: Place the tri-tip on the cooler side of the grill or smoker, close the lid, and let it cook slowly until the internal temperature reaches 115°F for medium-rare (approximately 1–1.5 hours). Use a meat thermometer to monitor.
Preheat the Cast Iron Skillet: Place a cast iron skillet on the grill over direct heat as you increase the temperature to 500°F. Let the skillet heat until it’s scorching hot.
Sear the Tri-Tip: Carefully place the smoked tri-tip onto the preheated cast iron skillet. Sear for 1–2 minutes per side, pressing gently to create a rich, caramelized crust. Aim for a final internal temperature of 130°F for medium-rare.
Rest the Meat: Remove the tri-tip from the skillet and tent it loosely with foil. Let it rest for 10–15 minutes to allow the juices to redistribute.
Slice and Serve: Slice the tri-tip against the grain for tender slices. Drizzle with the freshly made chimichurri sauce, or serve it on the side for dipping. Pair with roasted potatoes, grilled vegetables, or your favorite sides for a complete meal.
