Recipe
Smoked Tri-Tip with Chimichurri Cauliflower
A slow weekend tri-tip finished over high heat and served with herb-packed chimichurri cauliflower.
Prep time
20 min
Cook time
1 hr 15 min
Total time
1 hr 35 min
Servings
6
Net carbs
8g
Appliance
Pellet smoker
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Email me a sign-in linkIngredients
What you need
Adjust servings
6 servings6
- 2 ½ lb Tri-tip roast
- 2 heads Cauliflower
- 1 cup Parsley
- ½ cup Cilantro
- 4 cloves Garlic
- 2 tbsp Red wine vinegar
- ½ cup Olive oil
- to taste Salt
- to taste Black pepper
Instructions
How to cook it
Prep timer
95:00
- Preheat the pellet smoker to 225F to 250F and let the heat stabilize before adding the food.
- Season the tri-tip with salt, pepper, and garlic, then smoke until medium-rare.
- Sear the tri-tip over direct heat to finish the crust and let it rest.
- Roast cauliflower until golden, then spoon chimichurri over the top.
- Slice the beef across the grain and serve with the cauliflower.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Source & attribution
Keto Guido Kitchen · ORIGINAL