Tri-tip with chimichurri

The cook, step by step.

1. 1

   Step 1

   Done

   In this recipe, we start by removing the tri-tip from the packaging, covering it dry and avoiding unevenness, excess fat and silver lining. If the tritip has a fat cap like mine we cut it crosswise, not entirely to the meat but almost so. This ensures that the meat does not become curved during preparation because fat shrinks harder like meat. After this we provide the meat with a nice layer of SPG rub and put it in the fridge.

2. 2

   Step 2

   Done

   In the meantime, we make the Chimichurri by chopping all the ingredients that need to be chopped and then mixing with all the remaining ingredients. Season this with salt and pepper, then put it in the fridge.

3. 3

   Step 3

   Done

   We now light the barbecue and go for a dome temperature of 110 degrees Celsius. When this temperature is reached we add 2 cubes of oak smoking wood, put the meat up (in my case) or place it on the barbecue and close the lid. We now smoke this to an internal temperature of 48 degrees Celsius.

   Internal temperature: 48°C
4. 4

   Step 4

   Done

   When this temperature is reached, the tritip goes off the barbecue and we rebuild it so that we can grill directly above the coals. We increase the temperature in the barbecue to 220 degrees Celsius and when that is reached we grill the tri tip on both sides until the internal temperature of 52 degrees. Keep an eye on the flames, try to move as much of the tri tip out of the flames as possible so you don't get soot on your flesh.

   Internal temperature: 52°C
5. 5

   Step 5

   Done

   When the internal temperature is reached, let the tri tip rest for 10 minutes under a loose piece of aluminium foil (do not pack it completely firmly). And then cut it right on the wire as mentioned in the introduction to this recipe. Serve next with the made Chimichurri and you really have a feast! Enjoy it!

   Internal temperature: 10°C10h