Perfectly cooked Tri Tip topped with Chimichurri sauce.
- 1 – 2 pound, 2-inch-thick tri tip steak
- A coarse seasoning/dry rub with a generous amount of pepper
- Olive oil
Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C.
Rub the tri tip with olive oil and apply a generous amount of seasoning on both sides. Let it rest for about 30 minutes while your EGG comes up to temperature.
Place the tri tip on the EGG and cook until it reaches an internal temperature of 115°F/46°C. Remove and cover with foil to let it rest for about 10 minutes.
Remove the convEGGtor and switch to direct heat, and get the EGG up to 500°F/260°C.Sear the tri tip on high heat for 2-3 minutes per side.
Remove and let rest for another 10 minutes. Slice against the grain, and serve with chimichurri.
Crush the garlic and salt together to make a paste. Add cilantro, oregano, parsley and red onion and lime juice. Mix ingredients together. Add white wine vinegar and extra virgin olive oil and salt/pepper to taste. Mix thoroughly for even flavor. Use immediately or let rest in the refrigerator overnight for more fuller flavor.