Recipe For Charcoal Smoked Red Wine Marinated Tri-tip with Chimichurri
Recipe For Charcoal Smoked Red Wine Marinated Tri-tip with Chimichurri
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Method
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1 x 2-3 lb.
Beef Tri-Tip
For the Marinade
1 cup
red wine
1/3 cup
Worcestershire
¼ cup
shallot
2 cloves
garlic, diced
1 tbsp.
rosemary, diced
Chimichurri
2 cups
fresh Italian parsley
5 cloves
garlic, peeled and smashed
2 tbsp.
shallots, finely chopped
2 tbsp.
red wine vinegar
½
lemon juiced (about 2 tbsp.)
1 tbsp.
dried oregano
1 tsp.
salt
½ tsp.
pepper
½ tsp.
red chili pepper flakes
½ - 3/4 cup
extra virgin olive oil
- Trim excess fat off tri-tip.
- In a large pan add the marinade ingredients and the trimmed tri-tip. Marinate for at least 1 hour, flipping periodically.
- For the Chimichurri, combine all of the chimichurri ingredients except for olive oil, red wine vinegar, and lemon juice, into a mortar and pestle. Process until ingredients have broken down but still have texture. Add remaining ingredients and combine.
- Add the Charcoal tray to the grill, add charcoal and preheat the Grill to 250°F. Remove meat from the marinade, then pat dry.
- Place pre-soaked Cherry Woods chips or chunks directly to the charcoal.
- Place the tri-tip onto the grill over direct heat. Cook for about one hour, or until it reaches an internal temperature of 127°F. Use a Bluetooth BBQ Thermometer for accurate measurements.
- Remove the tri-tip from the grill and rest for at least 15 minutes.
- Slice the meat against to grain and serve topped with chimichurri.
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