Smoked Tri-Tip Beef Roast with Chimichurri Sauce
Smoked Tri-Tip Beef Roast with Chimichurri Sauce is a culinary delight that combines smoky, tender beef with a vibrant herb sauce. Perfect for barbecues or family gatherings, this dish is sure to impress with its rich flavors and stunning presentation. With easy preparation steps, even novice cooks can create an unforgettable meal that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Smoking
- Cuisine: American
Ingredients
Scale
- 2–3 pounds tri-tip roast
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup fresh parsley, chopped
- 3 garlic cloves, minced
- 3 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes (optional)
Instructions
- Preheat your smoker or grill to 225°F (107°C).
- Rub the tri-tip roast generously with olive oil, salt, and pepper.
- Place the roast on the grill grate away from direct heat and smoke for about 1.5 to 2 hours until it reaches an internal temperature of 135°F (57°C) for medium-rare.
- While the meat smokes, prepare chimichurri by combining parsley, garlic, red wine vinegar, salt, pepper, and optional red pepper flakes in a food processor. Slowly add olive oil while pulsing until combined but chunky.
- After smoking, let the tri-tip rest for at least 15 minutes before slicing against the grain.
- Serve drizzled with chimichurri sauce.
Nutrition
- Serving Size: 4 oz (113g)
- Calories: 290
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 80mg