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  Matt Pittman's Tri-Tip

  

• 1

  Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 2

  Make the smoked garlic. Combine the garlic cloves and oil in a small saucepan. Place the saucepan directly on the grill grate and smoke until cloves are soft, about 2 hours. Remove the pan from the grill and set aside to cool. Transfer the cloves and oil to a container with a lid. The garlic will keep, refrigerated, for up to a week.

  225 ˚F / 107 ˚C

  02:00

  Super Smoke

• 3

  For the tri tip: Using a sharp knife, such as a filet knife, trim away all of the fat to expose the meat. Season liberally all over with the Holy Gospel and Garlic and Herb seasonings. Let rest for at least 15 minutes to let the rubs adhere.

• 4

  If necessary, preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.

  225 ˚F / 107 ˚C

  115 ˚F / 46 ˚C

  Super Smoke

• 5

  Holding a leave-in meat thermometer parallel to the work surface, insert it into the middle of the thickest end of the tri-tip. Place the tri-tip on the grill and smoke until it reaches 115°F to 120°F, about 45 minutes.

• 6

  Heat a cast iron skillet over high heat. Add the oil, then add the smoked steak and cook on one side until nicely browned, 1 to 2 minutes. Flip and cook on the other side until done to your liking (130°F to 135°F for medium rare). Transfer to a cutting board and let rest for a few minutes.

• 7

  Make the chimichurri. Combine about 6 cloves of the smoked garlic, the jalapeño, shallot, cilantro, parsley, oregano, and lemon juice in a bowl. Mix in the olive oil and vinegar. Season to taste with Meat Church Seasoning Salt.

• 8

  Look at the tri-tip and notice that the grain runs in two different directions. Separate the tri-tip into two pieces where the grain changes. Thinly slice each piece against the grain and serve with chimichurri. Enjoy!