A delicious tri tip seasoned with salt and pepper, reverse seared to perfection, and served with a flavorful red chimichurri sauce made from herbs and spices.
1: Season the tri tip with salt and pepper.
2: Reverse sear the tri tip on the grill until the internal temperature reaches 115 degrees.
3: Finish cooking the tri tip until it reaches 130-135 degrees for medium rare.
4: Let the steak rest for 10 minutes before slicing, cutting against the grain.
5: For the red chimichurri, combine cilantro, parsley, olive oil, red wine vinegar, roasted red peppers, juiced lemon, kosher salt, black pepper, garlic cloves, and crushed red pepper in a bowl.
6: Serve the sliced tri tip with red chimichurri sauce.
