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Reverse-Seared Tri-Tip Tacos with a West Coast Rub & Chimichurri

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Reverse-Seared Tri-Tip Tacos with a West Coast Rub & Chimichurri

by Brad Prose


Prep Time:  10 mins
Cook Time:  60 mins
Total Time:  70 mins
Servings:  3-4
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West coast style tri-tip steak tacos with chimichurri

What’s more West Coast than grilled tri-tip and tacos? (Put the surfboard down; it’s a rhetorical question.) At any rate, grilled tri-tip tacos was the first dish Phoenix-born Brad Prose, founder of Chiles and Smoke, thought of when we asked him to make regional magic with a West Coast Rub. In typical Brad fashion, he took things to the next level with a masterful reverse-sear over charcoal and homemade spicy chimichurri to complement the beefy flavors while evoking the fresh California climate. This grilled tri-tip tacos recipe is light yet tasty, easy yet rewarding — perfect when hosting friends and family for the big game.

Ingredients

Ingredients for Tri-Tip tacos

  • 1 tri-tip steak
  • 2-3 Tbsp West Coast style Rub
  • 1 avocado, sliced (optional topping)
  • 1 pack corn tortillas

Ingredients for Chimichurri

  • 1 bunch parsley, chopped
  • 1 bunch cilantro, chopped
  • 1 clove garlic, finely diced
  • 1 shallot, finely diced
  • 2 Tbsp pickled jalapenos, diced
  • 2 Tbsp pickling liquid
  • Juice of ½ a lime
  • ¼ cup olive oil
  • Salt and pepper (to taste)

Items You'll Need

Instructions

  1. Set up your grill for dual-zone cooking, aiming for an overall temperature of about 300°F. Set your lit coals to one side of the grill before adding wood chunks for a boost of smoky flavor, if desired.
  2. While your grill comes to temperature, generously season the entire tri-tip with your West Coast Rub.
  3. Place your seasoned steak on the indirect side of the grill (opposite the fire). Close the lid and allow it to cook for about 45–60 minutes, flipping periodically to ensure even cooking. Cook until the steak is about 15°F from target internal temperature as measured by a BBQ thermometer ; if you’re aiming for medium-rare (130°F–135°F) like Brad, that means roughly 115°F–120°F.
  4. Remove the tri-tip from the grill when it arrives at the desired internal temperature. Open the grill vents to raise the temperature to high for direct searing.
  5. While the grill climbs to high heat, prepare the chimichurri by mixing together all ingredients except the oil, salt, and pepper. Once combined, whisk in the oil then season with salt and pepper as needed.
  6. Place the tri-tip on the direct-heat side of the grill to complete your cook with a sear. Flip every 2 minutes to build a crust on both sides and help the steak cook evenly. Searing should take just 6–8 minutes, but cook time may need to be adjusted depending on your preferred doneness and the thickness of your tri-tip. Remove your tri-tip when it’s about 5°F from your target temperature, then allow it to rest for a few minutes before slicing the steak into cubes.
  7. Serve the cubed tri-tip with chimichurri and avocado, if desired, on corn tortillas. From there, enjoy the flavors of the West Coast!

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