Grilled Tri-Tip with Chimichurri

My first tri-tip.
My son and his girlfriend came over for dinner and she requested red meat so grilled tri-tip with chimichurri was on the menu!
This local, grass fed tri-tip was dry rubbed, cooked for 70 minutes at 225°F, then rubbed with a freshly made chimichurri and flash seared.
I believe the beef and chimichurri received two thumbs up each!
I’ll have to pick up another tri-tip soon!

Ingredients

Tri-Tip (2 ½ – 3 pounds)
1 ½ teaspoons kosher salt
1 teaspoons black pepper
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
¼ teaspoon cayenne pepper
¼ cup chimichurri + more for serving (recipe below)

Preparation

Combine salt, pepper, sugar, garlic powder, paprika, onion powder, and cayenne pepper together in a bowl.

Trim off the hard, thick layer of fat, leaving a thin layer of softer fat. Score the remaining fat without cutting through to the meat.

Coat the meat all over with the spice rub. Wrap tightly in plastic wrap and refrigerate 4-24 hours.

Remove beef from refrigerator, uncover, and then let it sit at room temperature for 30 minutes.

Preheat – pellet grill, gas grill, charcoal grill or smoker to 225°F.

Place meat on grill, over an indirect heat portion of the grill. Grill the tri-tip for 70 to 80 minutes (until an instant-read thermometer reaches an internal temperature of 125°F).

Remove tri-tip from the grill and rub the ¼ cup of chimichurri all over it. Set aside.

Raise the grill temperature to the hottest sear temperature (600°F +)

When the grill is hot, sear the tri-tip 2-3 minutes per side.

Remove from grill and let rest for at least 10 minutes before slicing.