Wagyu Tri-Tip w/ Anchovy Chimichurri

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Prep Time: 30 Min | Cook Time: 1.5 hrs



  • 2 tbsp coarse black pepper
  • 1 tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder


Anchovy Chimichurri

  • 1/3 cup red wine vinegar
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup shallot, minced  
  • 1 tablespoon fresh basil, chopped  
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped  
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 5-6 anchovy fillets, minced. If you want more you can add more
  • 8-10 garlic cloves, minced
  • 3 fresh Thai chile peppers, minced  
  • 3/4 cup extra-virgin olive oil 
  • 2 tbsp fish sauce
  1. Remove tr-tip from packaging and pat dry
  2. Remove any excess fat or silver skin 
  3. Lather thin coat of W-Sauce then set aside
  4. In a small bowl mix together rub ingredients
  5. Season tri-tip then insert your Meater wireless thermometer and set to preferred done temp. I set mine to 140 for a medium doneness 
  6. Get your smoker fired up and to 225F. Used my Char-Griller Offset using High Quality Post Oak from Cutting Edge Firewood
  7. While that’s cooking get all chimichurri ingredients minced and added to a small bowl
  8. When Tri-tip reaches around 120F about 1 hr remove and set aside
  9. Fire up another grill for direct heat. Im using a side burner on high
  10. Sear both sides of tri-tip to form a nice crust
  11. Remove when it reaches around 135F then let rest. Temp will carry over to 140F
  12. Slice up tri-tip and serve with the Anchovy Chimichurri

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