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Flavorful Smoked Paprika Tri-Tip Recipe with Easy Zesty Chimichurri Sauce

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A smoky, tender tri-tip roast seasoned with smoked paprika and served with a bright, zesty chimichurri sauce. Perfect for backyard grilling and casual gatherings.

Ingredients

Scale
  • 2 to 2.5 pounds tri-tip roast (900g to 1.1kg)
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1.5 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 cup packed fresh parsley, finely chopped
  • 1/2 cup packed fresh cilantro, finely chopped (optional)
  • 3 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/3 cup olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Tri-Tip Marinade: In a medium bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper. Whisk in olive oil and apple cider vinegar until it forms a paste.
  2. Marinate the Meat: Rub the marinade all over the tri-tip roast, pressing it in so it sticks well. Cover with plastic wrap and refrigerate for at least 1 hour, up to overnight.
  3. Prepare the Chimichurri Sauce: Finely chop parsley and cilantro. Mince garlic cloves. In a bowl, mix herbs and garlic with red wine vinegar, olive oil, lemon juice, red pepper flakes, salt, and pepper. Stir well and let sit at room temperature to blend flavors.
  4. Preheat the Grill: Heat grill to medium-high (about 400°F). Oil the grates lightly to prevent sticking.
  5. Grill the Tri-Tip: Sear tri-tip over direct heat for 5 minutes per side. Move to indirect heat, close lid, and cook for 15-20 minutes until internal temperature reaches 130-135°F for medium-rare. Use a meat thermometer to check.
  6. Rest the Meat: Remove tri-tip from grill and tent loosely with foil. Let rest for 10 minutes to redistribute juices.
  7. Slice and Serve: Slice tri-tip thinly against the grain. Serve with chimichurri sauce on top or on the side.

Notes

Use a meat thermometer to ensure perfect medium-rare doneness. Let the meat come to room temperature before grilling. Slice against the grain for tenderness. Chimichurri sauce tastes better if made ahead and allowed to rest. If no grill is available, sear in a hot skillet and roast in the oven at 425°F for 30-35 minutes, finishing under the broiler for crust.

Nutrition

Keywords: tri-tip, smoked paprika, chimichurri sauce, grilled beef, backyard grilling, easy marinade, smoky tri-tip

Find it online: https://spoonette.com/flavorful-smoked-paprika-tri-tip-recipe-with-easy-zesty-chimichurri-sauce/