Recipe Blog - Feature - HD Recipes - Charcoal Smoked Red Wine Tri Tip

Recipe For Charcoal Smoked Red Wine Marinated Tri-tip with Chimichurri

By: Napoleon Guest Author
Prep Time
60 Min
Cook Time
60 Min
Yield
4 to 6
Difficulty
Medium

Recipe For Charcoal Smoked Red Wine Marinated Tri-tip with Chimichurri

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Ingredients

Directions

Photos

Ingredients

1 x 2-3 lb.

Beef Tri-Tip


For the Marinade

1 cup

red wine

1/3 cup

Worcestershire

¼ cup

shallot

2 cloves

garlic, diced

1 tbsp.

 

rosemary, diced


Chimichurri

2 cups

fresh Italian parsley

5 cloves

garlic, peeled and smashed

2 tbsp.

shallots, finely chopped

2 tbsp.

red wine vinegar

½

lemon juiced (about 2 tbsp.)

1 tbsp.

dried oregano

1 tsp.

salt

½ tsp.

pepper

½ tsp.

red chili pepper flakes

½ - 3/4 cup

extra virgin olive oil

Directions
  1. Trim excess fat off tri-tip.
  2. In a large pan add the marinade ingredients and the trimmed tri-tip. Marinate for at least 1 hour, flipping periodically.
  3. For the Chimichurri, combine all of the chimichurri ingredients except for olive oil, red wine vinegar, and lemon juice, into a mortar and pestle. Process until ingredients have broken down but still have texture. Add remaining ingredients and combine. 
  4. Add the Charcoal tray to the grill, add charcoal and preheat the Grill to 250°F. Remove meat from the marinade,  then pat dry.
  5. Place pre-soaked Cherry Woods chips or chunks directly to the charcoal.
  6. Place the tri-tip onto the grill over direct heat. Cook for about one hour, or until it reaches an internal temperature of 127°F. Use a Bluetooth BBQ Thermometer for accurate measurements. 
  7. Remove the tri-tip from the grill and rest for at least 15 minutes. 
  8. Slice the meat against to grain and serve topped with chimichurri.
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Napoleon Guest Author

Napoleon is proud to partner with other authors/contributors that are just as passionate about grilling as we are. The credits for each author are listed within each recipe.

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