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Reverse Seared Tri-tip w/ Chimichurri by Chuck Matto


Serves: 4 people

Prep: 10 mins

Cook: 1 hr 30 min

Time: 1 hr 40 min


1 Tri-tip Roast (2.5-3lbs avg.)
1 Bunch of Parsley
1 cup Olive Oil
4 cloves of Garlic
1/4 tbs. Chili Flakes (Season to Taste)
1/4 tbs. Salt (Season to Taste)
1/4 tbs. Pepper (Season to Taste)


  1. Season the meat liberally on both sides and let sit at room temp for 20 mins.
  2. Set the grill up for 2 zone cooking (ignite the burners on one side of the grill but not the other).
  3. Place your tri-tip on the cool side of the grill when the grill temp reaches 250. Let cook indirect until IT reaches 115.
  4. While the tri tip cooks, assemble the chimichurri. Finely chop herbs and garlic. Combine in a bowl and add vinegar, salt and pepper. Add olive oil until desired texture is achieved. Can also be done in a processesor. Combine cilantro, garlic, peper flakes, olive oil, salt, pepper and vinegar in a food processor. Pulse until smooth.
  5. Remove tri tip from heat and increase grill heat up to 600 degrees. Quickly sear each side of the tri-tip.
  6. Remove tri-tip from grill and let rest 15 mins before slicing, cutting against the grain. Serve with chimichurri.
Behind the grill

Professional recipes from incredible chefs!

Christie Vanover - GirlsCanGrill Nick Hill - SaltFireBBQ Chuck Matto - ChucksFlavorTrain Derek Perry - FreedomSoHard Jason Glover - DadsThatCook Chris Apple - WhiteBullsBBQ