Today’s recipe is for an Argentine Tri-Tip with a Chimichurri sauce and we’re making it on the Pit Barrel Cooker. This Tre-Tip recipe is really easy. The seasoning is made up of only 4 ingredients and the Chimichurri sauce recipe can be made from start to finish in 15 minutes.
Tri Tip Ingredients
1 Tri-Tip, 2.5 lb
2 Teaspoon Olive Oil
4 Teaspoons Kosher Salt
2 Teaspoon Black Pepper
2 Teaspoon Smoked Paprika
2 Teaspoon Dried Thyme
1 cup parsley
1/2 cup cilantro
2 tablespoons rosemary
1/4 teaspoon paprika
1/2 teaspoon pepper
2 teaspoon minced garlic
1/4 cup olive oil
1/2 teaspoon salt
1/4 cup red wine vinegar
For a binder, apply the olive oil to both sides of the Tri Tip.
Mix all the Tri Tip dry ingredients together and then sprinkle on both sides of the Tri Tip.
Light the Pit Barrel Cooker, add two pieces of hickory wood chunks and pre-heat for 10 minutes.
Insert the rods, hang the Tri Tip and close the lid.
While the tri tip is cooking, make the Chimichurri sauce by adding all of the ingredients to a blender or food processer and pulse. Taste for salt and pepper before removing from the blender.
Pour the Chimichurri sauce in a bowl and refrigerate until the Tri Tip is ready.
For medium rare, cook the Tri-Tip until the internal temperature is 130 to 135 degrees and then remove from the Pit Barrel Cooker. I did not record the time, but estimate it was about 30 minutes.
Let rest for 10 minutes, slice and serve with the Chimichurri sauce.
For the detailed recipe instructions, watch our Argentine Tri Tip with Chimichurri Sauce video.