Smoked Tri-Tip and Chimichurri

1. Bind your Tri-Tip with yellow mustard and season with your favorite seasoning. 
2. Place the Tri-Tip in your smoker at 225°F and smoke until it reaches an internal temperature of around 135°F. 
3. Make Chimichurri: Combine 2 heads chopped Parsley, 1 head chopped Cilantro, 2 diced Shallots, 1/4 cup Minced Garlic, 2 tbsp Red Pepper Flakes, 1 Limes Juice, 1 cup Red Wine Vinegar, 1/2 cup Olive Oil, and Salt to taste. Mix thoroughly to combine and refrigerate. 
4. To a pre-heated griddle, sear your Smoked Tri-Tip until seared on both sides. Rest for 10 minutes. 
5. Slice against the grain and dip in Chimichurri. 
6. Enjoy with an Ice-Cold Pepsi!