This is a great dish and if you do not make it with rice or a potato then it is a Whole30 / Paleo Meal. So we do have a little help in cooking the meat that makes it better we have a Traeger Grill which is a combo of Smoker and a BBQ. It adds great flavor to what you are cooking and it is all most a put the meat in and forget it. The dish was served with a Grill bell peppers, grilled Asparagus, a salad and Rice Pilaf. For dessert we had just mixed fruit with chopped mint, lime juice and topped with whipped cream and chopped mint.

For the meat:

  • 1 2-2½ pound Tri-Tip steak**
  • 1 teaspoon kosher salt
  • 1 teaspoon dried rosemary (Normally I use fresh rosemary, but it tends to burn on the grill, so I prefer the dried for this recipe.)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon granulated garlic or garlic powder
  • Olive Oil (to coat the tri-tip)
  1. Mix salt, pepper, garlic powder, and rosemary in a small bowl.
  2. Rub the tri-tip with olive oil.
  3. Then rub in the spice mix let it rest in the refrigerator for at least 1 hour.
  4. Start the Traeger Grill on Smoke with the lid open until the fire is established (4-5 minutes). let pre heat (10-12 minutes)
  5. Remove meat from fridge and place on preheated grill fat side up cook for 30 minutes on smoke.
  6. Turn the Grill up to 350 and cook for about 45 to 60 mins or until the or until the internal temperature of the meat reaches 135 degrees F.
  7. Take the meat off the grill rap loosely in tin foil and let rest for 15 mins before carving.

Chimichurri Sauce

  • 1 bunch of cilantro (some stems ok)
  • 1 bunch of parsley (some stems ok)
  • 3 cloves of garlic
  • ½ tsp pepper
  • 1 tsp red pepper flakes
  • ½ tsp salt
  • ¾ cup Olive Oil
  • ¼ cup red wine vinegar
  1. Put all ingredients in a food processor and pulse until finely chopped and blended. That is it.