Smoked Tri-Tip with Chimichurri made with Hot Salt

For the Tri-Tip

Ingredients:

• 2–3 lb tri-tip roast
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• Or you can use your favorite dry rub with dijon mustard as a binder

Instructions:

• Prepare the Tri-Tip: Trim any excess fat or silver skin from the tri-tip. Rub olive oil all over the meat, then season evenly with salt, pepper, garlic powder, smoked paprika, and cayenne (if using). Again, here you can option to use mustard as a binder with your favorite dry rub. Let it sit at room temperature for about 30 minutes while you prepare your smoker.

• Set Up the Smoker: Preheat your smoker to 225°F (107°C). Use oak, hickory, or mesquite wood for the best flavor. Also a pellet smoker works great as well. Place the tri-tip on the smoker grates and let it smoke until it reaches an internal temperature of 125–130°F for medium-rare (around 1.5–2 hours).

• Sear the Tri-Tip (Reverse Sear Method): Once the tri-tip reaches the desired temp, remove it from the smoker and let it rest for 10 minutes. Heat a cast-iron skillet or grill to high heat. Sear the tri-tip for 1–2 minutes per side until a nice crust forms. Let it rest for another 10 minutes before slicing against the grain.

Chimichurri with Hot Salt

Ingredients:

• ½ cup fresh flat leaf parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped (optional)
• 4 cloves garlic, minced
• 1 small shallot, finely diced
• ½ tsp red pepper flakes
• ½ tsp Firecracker Farms Three Kings Hot Salt
• ½ tsp black pepper
• ¾ cup extra virgin olive oil
• ¼ cup red wine vinegar
• Juice of ½ lemon

Instructions:

• Make the Chimichurri: In a bowl, combine parsley, cilantro (if using), garlic, shallot, red pepper flakes, Firecracker Hot Salt, and black pepper. Stir in olive oil, red wine vinegar, and lemon juice. Let it sit for at least 15 minutes for the flavors to meld.

To Serve

Slice the tri-tip thinly against the grain and drizzle with chimichurri. Serve with rice, roasted potatoes, grilled veggies, or a fresh salad.

Enjoy your smoky, flavorful tri-tip with the vibrant kick of Hot Salt chimichurri!

About the Author Dave Sands

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Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)

Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!

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