SMOKED TRI-TIP WITH JALAPEÑO CHIMICHURRI

CATEGORY

Meat

SERVINGS

8

PREP TIME

15 minutes

COOK TIME

90 minutes

CALORIES

279

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

1. Light your Pit Barrel^® according to instructions .

2. Place hooks in the larger end of the trip-tip and hang in the Pit Barrel^® using the hinged grate .

3. Combine all ingredients for jalapeño chimichurri (except olive oil) in food processor and pulse.

4. In a small bowl mix the pulsed ingredients with olive oil and let rest for 10-20 min.

5. For Harvest Grains Blend bring water to boil, add butter and stir in harvest grains mix. Reduce heat and simmer fir 10 minutes.

6. 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.

7. Remove tri-tip when internal temperature reaches 127°.

8. Sear tri-tip on cast until internal temperature reaches 135-137°.

9. Let rest for 15 min before serving.

RECIPE NOTE

Desired Temp: 135º