PREP TIME
EGG TEMP
250°F/121°C
COOK TIME

Reverse Sear Tri Tip with Chimichurri

Big Green Egg

Perfectly cooked Tri Tip topped with Chimichurri sauce.

SERVINGS
CORE INGREDIENT
Beef

Ingredients

Main

  • 2 lbs (0.9 kg), 2 inch (5 cm) thick tri tip steak 
  •   A coarse seasoning/dry rub with a generous amount of pepper 
  •   Olive oil 

Chimichurri

  • 1 1/2 cups (360 ml)  parsley 
  • 1 cup (240 ml)  chopped cilantro 
  • 1/3 cups (80 ml)  oregano 
  • 1/4 cups (60 ml)  minced red onion 
  • tsp. minced garlic 
  • 1/2  tbsp. salt 
  •   Juice from 1 lime 
  • tbsp. white wine vinegar 
  • 1 cup (240 ml)  extra virgin olive oil 

Accessories

convEGGtor

Tags

Beef
Steak

Main

Step 1

Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove and let rest for another 10 minutes. Slice against the grain, and serve with chimichurri.

Chimichurri

Step 1

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.

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