How to Smoke a Tri-Tip Steak 

Tri-Tip Steak – trimmed and seasoned with our Brancho (combination of Brisket and Ancho) and topped off with Sweet Heat. Cooked on the RecTeq at 250°  to an internal temperature of 130 ° (45-60 mins.) and reverse-seared (on the KJ) at 500° to an internal temperature of 140°. (This is for medium-cooked steak. Adjust internal temps to your liking for more well-done meat.)

How to Make Chimichurri

Chimichurri – Chopped Flat leaf parsley, minced fresh garlic, Chopped red pepper(with or without seeds depending on your spicy level), red wine vinegar, olive oil, and finished with our SPF 53.

There is just something about steak on the grill. However, there is nothing like the feeling of cooking and watching people enjoy what you cooked. This might be what some people call a labor of Love! This reverse seared Tri-Tip is no different. It might not be the cut of meat that grabs your attention in the supermarket, but it is definitely worth a try. Prepared correctly and garnished with the chimichurri sauce, we guarantee your mouth will water before you even taste one piece of meat.

Ingredients:

Chimichurri

• 2 tsp Lane’s SPF-53 Rub
• 1 Small red chili pepper (diced)
• 4 cloves of garlic (Minced)
• 1 cup flat leaf parsley (1 bunch)
• 1 cup Olive Oil
• 2 tbsp red wine vinegar

Tri-Tip

• 1 three lb Tri-tip
• Lane’s Brancho Rub
• Lane’s Sweet Heat Rub
• Olive Oil
• Butter
• Lane’s Smoked Original Salt

Instructions:

Making the Chimichurri

1.Chop Parsley finely. Remove seeds and ribs of red chili pepper and dice.

2. Add Parsley, Olive oil, Red chili pepper, Garlic, 2 large pinches of salt and pepper, Red wine vinegar, and 1-2 tsp Lane’s SPF53 Rub

3. Mix well and place in the refrigerator up to 24 hours.

Smoking and Searing the Tri-tip

1. Set smoker to 250 degrees

2. Trim the fat cap off the Tri-tip

3. Rub olive oil over the Tri-tip as a binder for the seasoning – Season all sides with Lane’s Brancho Rub and lightly season with a layer of Lane’s Sweet Heat Rub.

4. Smoke/bake Tri-tip (at 250 degrees) 45 min to an hour until the internal temperature reaches 130 degrees

5. While the Tri-tip is smoking/cooking – Setup a grill to 500 degrees for searing (You can sear with a cast iron on a stovetop set to high)

6. Once the Tri-tip reaches 130 pull and let rest for 10 minutes with a pad of butter on top

7. Once rested sear on the grill/cast iron for 2 to 2 1/2 minutes on each side.

8. Cut at the tip of the V on the Tri-tip and see how the grain is running.  Slice thinly AGAINST the grain of the Tri-tip – Spoon Chimichurri on top of the Tri-tip and enjoy

Recipe Note

1. You can get your butcher to trim the Tri-tip for youLeftover Tri-tip is great the next day for tacos or nachos
2. You can substitute Spellbound Hot for the SPF.

Recipe Provided by Lanes BBQ