Reverse Seared Tri Tip Tacos | Tri Tip Tacos with Avocado Chimichurri

Reverse Seared Tri Tip Tacos with Avocado Chimichurri
#beef #tri-tip #tacos
Reverse Seared Tri-Tip Tacos
Tri Tip is quickly becoming one of our favorites on the grill. It makes a great meal by itself but using it in tacos takes your taco game to another level!
**What You Need**
-1 Tri Tip
- A good all purpose Seasoning (Mississippi Grit)
- A good Taco Style Seasoning (Grande Gringo)
- 1 Bunch of Parsley
- 1 Bunch of Cilantro
- 1/2 Red or Purple Onion
- 2 Jalapeños
- 1 Tablespoon of Minced Garlic
- 1 Tablespoon of Lemon Zest
- Olive Oil
- Red Wine Vinegar
- 1 Avocado
- Your Favorite Tortillas
Source you a good quality tri tip. The Butcher Shoppe down in Pensacola will spoil you with their selection of beef, Plus they ship all over. Once we removed the tri tip from the package, all that was need was to be patted dry with a paper towel. Make sure to look it over good and remember which way the grain of the meat is running. This will make slicing later much easier.
We seasoned our tri tip with a good layer or "Mississippi Grit" and Malcom Reed's "Grande Gringo". These rubs together are fantastic for tacos or any Mexican style dish.
While the rubs were doing their thing on the tri tip, I combined all of the ingredients to make the Chimichurri except for the avocado. I save it till the end to keep the avocado from getting too soft.
For this recipe, we set up our PK 360 for a 2 zone fire. We filled a chimney up with some Royal Oak Charcoal and started it with a Royal Oak Tumble weed. Once the coals were going, I poured them in on the right side of the PK and placed the GrillGrates over the coals. This will give us the perfect temp of 300 degrees to Reverse sear this tri tip.
Once the PK came up to 300, I placed the Tri Tip on the raised rack and put a www.thermowork... Dot in the center of the tri tip. I set the DOT to 110 degrees. That will give us plenty of time to sear the tri tip at the end.
Once it reached 110 internal, the probe was removed and we allowed the coals to get some air to get the grate temps up. We then seared the tri tip on both sides until it reached 125 degrees internal. This should turn out a perfect medium rare doness.
While the Tri Tip rest, we folded the avocado into the chimichurri to add a rich, smooth flavor. It really goes great with the tri tip and adds a great balance flavor.
When it comes to slicing the tri-tip, make sure to cut across the grain and adjust as you are slicing if you need to. It sometimes can get tricky if the grain changes directions on you.
We assembled several of these tacos and they were outstanding!! This will definitely be a crowd favorite at your house!