Reverse Seared Tri Tip w/ Chimichurri

For the Chimichurri: Finely chop the parsley, cilantro, and shallot. Combine them in a bowl with minced garlic, red pepper flakes, salt, pepper, lime juice, red wine vinegar, and olive oil. Mix well.

For the Tri Tip: Add a little oil to the tri tip as a binder and season generously with your rub of choice (a brisket style rub was used here). Place the seasoned tri tip into your smoker set to 225°F and let it cook until the internal temperature reaches 135°F. (Tip: If using a gas grill, create a smoking packet by adding wood chips into a foil pouch and poking holes on top for ventilation).

Once cooked, slice the tri tip, dip it into the fresh chimichurri, and enjoy!