Lone Star Grillz “Reverse Seared Tri-Tip w/Homemade Chimichurri Sauce”

Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination. 

Recipe and Ingredients: 

  • Tri-tip (we used a 2.25 lb., but size is your choice)
  • Your favorite Coarse Rub (we used Montreal Steak Seasoning in this video)
  • Olive Oil (as binder)
  • FOR CHIMICHURRI: ½ cup Olive Oil, 4 tablespoons Red Wine Vinegar, Juice from ½ Lemon & ½ Lime, 1 tablespoon of Crushed Garlic, ¾ cup lightly chopped (packed) Cilantro, ½ cup Oregano Leaves or dried Oregano, ¾ cup lightly chopped (packed) Parsley (leaves mostly), ½ teaspoon Garlic Salt, ¾ teaspoon Fresh Ground Black Pepper, ½ teaspoon Red Pepper Flakes.


Chimichurri (make this the day before for BEST RESULTS): Place all Chimichurri ingredients (listed above) into blender starting with wet ingredients first.  Blend or pulse lightly, periodically you may need to use a spatula to push ingredients down towards blender blades, continue until ingredients are well chopped/combined but still have a coarse texture.  Pour into a dish, cover and place in fridge until serving. 

Tri-Tip: Remove as much hard fat (including entire fat cap if not already removed from butcher) from the outside.  Cover the entire outside with olive oil, season generously with your favorite coarse rub, or just use Montreal Steak Seasoning like we did in the video, it goes great for this recipe. 

The Cook: Pre-heat your Lone Star Grillz Pellet Smoker to 225 degrees Fahrenheit.  Once pre-heated, place Tri-Tip on cooker, insert temp probe into center area of Tri-Tip, close lid and allow to cook until the Tri-Tip reaches approximately 12-15 degrees of your FINAL GOAL FINISHING TEMPERATURE, remove from cooker and allow to sit while you prep the cooker for the sear.  Prepare the cooker for sear by sliding over the searing plate cover to expose searing area.  Switch your cooker into “Manual Feed Mode” and set to 100.  Close the lid and allow cooker to get nice and hot for sear for about 10-12 minutes. Place Tri-Tip onto cooker directly onto searing area and sear Tri-Tip for 45 seconds twice per side, flipping in between, (total of 1.5 minutes per side in 45 seconds increments).  Check temperature of Tri-Tip with an instant read thermometer to assure food safety and goal temperature, be sure to allow for temperature carryover upon removal. Allow Tri-Tip to rest for 10 minutes, slice, add Chimichurri Sauce on top, SERVE AND ENJOY! 


Recipe by: Derek Perry