Tri-tip comes from the bottom of the sirloin and while popular on the west coast is underappreciated in other parts of the country. It is cooked similar to a steak but must be cut against the grain for proper tenderness.
- 1 bunch cilantro
- 2 cloves garlic
- 2 tbsp olive oil
- 1 lime, juiced (1/4 cup)
- 1 tbsp apple cider vinegar
- ¼ tsp agave
- 3 tbsp diced hot green chiles
- ½ cup tequila
- dash salt (to taste)
- 1 Tri Tip
- 3 tbsp Historic Black
- 2 tsp ground coffee
- 2 tsp chili powder
- Garlic Salt
To make the chimichurri place all of the ingredients into a food processor and process till smooth. For best results make several hours before serving - I normally make it the night before.
Mix together the Historic Black, coffee, and chili powder in a small bowl.
Remove surface fat and silver skin from tri-tip. Season with garlic salt and the coffee rub - you may have some of the coffee rub left over.
Place on pre-heated 225°F. smoker. Cook until internal temp reaches 110 - about 1 – 1.5 hours depending on the size of the Tri-Tip. Remove from grill/smoker.
Increase grill temperature to 450 degrees or higher. Place tri-tip back on grill and sear on each side for 2-3 minutes. Internal temperature should reach 125°F-135°F depending on your preferred doneness.
Slice tri-tip against the grain for best texture. Serve with chimichurri garnished over the slices.