SMOKED TRI-TIP WITH JALAPEÑO CHIMICHURRI
Outstanding recipe for your grill or smoker. Take tri-tip up a level with this flavorful combo. Great recipe all-year-round!
Author:
Brian Robertson @sizzlin_seacow
INGREDIENTS
- 3 lb tri-tip
JALAPEÑO CHIMICHURRI
- 4 gloves garlic
- 1 jalapeño
- 1 cup parsley
- 2 tbsp. oregano
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- Salt and pepper to taste
HARVEST GRAINS BLENDh
- 1 1/4 cup Trader Joes’s Harvest Grains Blend
- 1 tbsp. butter
- 1 3/4 cup water
ROASTED ASPARAGUS
- 1 lb asparagus
- 3 tbsp. olive oil
- 2 tsp. garlic salt
DIRECTIONS
- Light your Pit Barrel® according to instructions.
- Place hooks in the larger end of the trip-tip and hang in the Pit Barrel® using the hinged grate.
- Combine all ingredients for jalapeño chimichurri (except olive oil) in food processor and pulse.
- In a small bowl mix the pulsed ingredients with olive oil and let rest for 10-20 min.
- For Harvest Grains Blend bring water to boil, add butter and stir in harvest grains mix. Reduce heat and simmer fir 10 minutes.
- Drizzle asparagus with olive oil and garlic salt. Place seasoned asparagus on hinged grate when the tri-tip is getting close. Cook 10-20 until preferred doneness.
- Remove tri-tip when internal temperature reaches 127°.
- Sear tri-tip on cast until internal temperature reaches 135-137°.
- Let rest for 15 min before serving.
RECIPE NOTE
Desired Temp: 135º
Note: The Romesco is a wonderful sauce and goes superbly with any grilled meat or fish.
