This Traeger tri-tip recipe will give you tender, juicy, smoked tri-tip with an incredible flavor and a perfectly-seared crust. While the citrus-y, zesty, Brazilian-inspired marinade and fresh chimichurri are definitely recommended, the great thing about this simple recipe is you can riff with your own seasonings, rubs and marinades, or skip them entirely. Either way, the end result is amazing smoked tri-tip.
recipe testing
I've been on a tri-tip steak kick for the past four months or so, ever since my husband's cousin made The Best Smoked Tri-Tip Ever for Thanksgiving dinner. It was tender and smoky and the inspiration for several smoked tri-tips to come, all in the name of recipe testing.
After preparing several, I've come to the following conclusions:
- a) you don't really need a marinade
- b) if you like a marinade, know that tri-tip steak with homemade marinade > store-bought marinated tri-tip
To compare, I tested the pre-marinated tri-tip that you can usually find in the meat section of most grocery stores. The results were a bit underwhelming.
I also smoked a couple of tri-tips plain with a simple dry rub. While it still turns out wonderful, I've discovered that I'm Team Marinade when it comes to tri-tip, and this one is so worth the extra step.
why this Traeger tri-tip recipe works
You'll use a classic reverse sear method. The tri-tip smokes for a couple of hours at a low temperature. Bump your pellet grill temp to high heat and sear the tri-tip, or sear it in a screaming hot cast iron skillet to create a crisp and dark outer crust.
This smoked tri-tip recipe can serve as a go-to, whether you choose those flavorful extras (marinade! chimichurri!) or not.
It's so simple to make and is the perfect way to get tri tip with a bold, smoky flavor, right on your Traeger pellet grill (or similar pellet smoker).
My Traeger smoked tri-tip is:
- tender and flavorful
- prepared with basic ingredients
- a healthy recipe that is also low-carb, gluten free, keto and paleo
- easy to modify to your own taste
- simple and non-intimidating!
Tri tip makes an incredible main course that works with a variety of sides (like smoked asparagus , broccoli crunch salad , cauliflower risotto or this tangy citrus slaw) to create one super delicious meal for any occasion.
ingredients for Traeger tri-tip
A tri-tip roast (also known as a triangle roast, triangle steak or bottom sirloin roast) is incredibly flavorful and the perfect cut of meat for the Traeger. Since tri-tips are smaller cuts and fairly affordable, they are an especially great way to ease in to smoking.
This recipe has a quick prep time and smoke time- under two hours total- which is pretty minimal compared to the hours of smoking required for cuts like brisket or chuck roast.
If you're on Team Marinade, just keep in mind you'll need to prepare that a few hours in advance.
Here's the ingredient list for the marinade and tri-tip.
- Tri-tip steak. Choose one about 2 to 2-½ pounds in size.
- Oranges and limes. The freshly-squeezed juice adds a light citrus and tang to the marinade.
- Tamari. This is a gluten-free soy sauce. If you don't have it, regular soy sauce or liquid aminos are a good substitute.
- Olive oil. Just a little bit, for the marinade.
- Spices and seasonings. You'll need smoked paprika, ground cayenne pepper, ground cumin, garlic powder, onion powder, dried oregano, kosher salt and black pepper.
- Granulated monk fruit sweetener (or sweetener of choice). I use granulated golden monk fruit sweetener because it has a flavor similar to brown sugar (with a glycemic index of zero). However, you can use coconut sugar or a small amount of liquid sweetener like agave or pure monk fruit.
If you want to serve chimichurri with the tri-tip, check out the full recipe for that in the recipe card.
Traeger smoked tri-tip recipe
Here's a look at the simple steps but be sure to view the printable recipe card at the bottom of the page for all of the details and ingredient amounts.
In a small bowl, combine the marinade ingredients. Trim your tri-tip by removing any excess silver skin.
Place it in a large Ziplock bag and add the marinade. Seal and let it sit for 4-24 hours in the refrigerator, flipping over the bag about halfway through.
Tip: Remove the tri-tip from the refrigerator 1 hour before smoking to bring it to room temperature.
Preheat the Traeger pellet grill to 225°F. Place the tri tip roast on the grill grates. Smoke until it reaches the desired internal temperature (see temperature guide below).
Remove from the grill and place it on a cutting board. Cover with aluminum foil to keep warm. Increase the Traeger temp to 500°F or heat a cast iron skillet over high heat. Sear the smoked tri-tip for about 1-2 minutes per side.
Remove and cover in foil again, leting it rest for 5-10 minutes before slicing. Serve with chimichurri or your favorite sauce (optional).
temperature guide
The cooking time will vary a bit based on how you prefer your tri-tip. Check it after about 1 hour of smoke time. It may take up to 90 minutes to reach a medium temperature (about 135°F).
Remove the tri-tip from the Traeger when it reaches the desired internal temperature measured with a digital meat thermometer or grill probe inserted in the thickest part of the meat: 115-120°F for rare, 125-130°F for medium-rare, 135-140° for medium and 145-150° for medium-well.
recipe tips for best results
- For extra smoky flavor: Turn on the Super Smoke feature if your Traeger has one.
- Cutting: Slice the tri-tip on a cutting board against the grain.
- Wood pellets: Cherry, hickory or apple wood pellets are ideal (or a blend if you have one).
- Variations: If skipping the marinade, season the tri-tip with your favorite dry rub after it sits at room temperature for an hour.
chimichurri recipe
I love tri-tip with chimichurri and it's especially good with the subtle marinade flavor that is infused into the meat. This simple sauce is full of flavor and healthy ingredients, and it's easy to make while the tri-tip smokes.
In a medium bowl, combine:
- ⅔ cup extra virgin olive oil
- ½ cup flat-leaf parsley, finely chopped
- 2 tablespoons cilantro, finely chopped
- 1-½ teaspoons minced garlic
- ½ teaspoon dried oregano
- 3 tablespoons apple cider vinegar or red wine vinegar
- 1-½ teaspoons red pepper flakes
- ¼ teaspoon onion powder
- salt and pepper, to taste
Mix well, then refrigerate until it's time to serve. The chimichurri is best after it sits for a couple of hours. While it seems quicker to process or pulse the ingredients together in a blender, I don't recommend it as you'll end up with a bitter chimichurri.
Another tip: if it tastes like something is missing, add more salt. 😉
frequently asked questions
I usually set my Traeger temperature to 225°F, which is an ideal temperature for smoking most meats. It's also the highest smoking temp to use the Super Smoke feature if you have a Traeger. This allows you to get a nice smoky flavor without having to wait for hours. If desired, you can lower the temp to 185°F or 200°F, but the smoking time will take a bit longer.
The time depends on the desired doneness you're going for. If you want a rare tri-tip, check it after 45 minutes to 1 hour. It may take up to 90 minutes to reach 130-135°F (medium to medium rare). Always use a meat thermometer or your grill probe.
best sides for smoked tri-tip
Tri-tip smoked on the Traeger goes with a variety of sides! From simple roasted vegetables to salads and heartier sides, you really can't go wrong.
- Keto cornbread
- Low-carb biscuits
- Broccoli crunch salad
- Smoked asparagus
- Cauliflower risotto
- Citrus slaw
- Crispy sriracha Brussels sprouts
you might also love...
- Smoked garlic is a game-changer! Use your Traeger to create buttery-soft garlic cloves with a deep, smoky flavor. Smoked garlic is easy to make, easy to use and might become one of your favorite ways to prep garlic to use for a variety of recipes.
- These almond flour peanut butter cookies are soft, chewy and nutty. Made with monk fruit sweetener, they're low-carb and keto-friendly, too!
- Traeger grilled salmon has an herb-y, buttery topping and a lovely, smoky flavor thanks to the pellet grill. This easy salmon recipe strikes that perfect balance of minimal effort and amazing results.
Traeger Tri-Tip with Chimichurri
This Traeger tri-tip recipe creates smoky, tender, flavorful tri-tip on the pellet grill! A Brazilian-inspired marinade and fresh chimichurri topping add extra layers of flavor for amazing results.
Ingredients
tri-tip and marinade
- 2 to 2-½ pounds tri-tip
- ½ cup freshly-squeezed orange juice (approx. 2 oranges, any variety)
- ¼ cup lime juice (approx. 2 limes)
- 2 tablespoons tamari
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- ¼ teaspoon ground cayenne
- ½ teaspoon ground cumin
- 1-½ tablespoons garlic powder
- 1 tablespoon onion powder
- 2 tablespoons Brown or Golden monk fruit sweetener (see notes for subs)
- 2 teaspoons dried oregano
- 1-½ tablespoons kosher salt (or 3 teaspoons fine sea salt)
- 1 teaspoon ground black pepper
- 3 tablespoons ghee (if searing in skillet)
chimichurri
- ⅔ cup extra virgin olive oil
- ½ cup Italian (flat-leaf) parsley, finely chopped
- 2 tablespoons cilantro, finely chopped
- 1-½ teaspoons minced garlic
- ½ teaspoon dried oregano
- 3 tablespoons apple cider vinegar (or red wine vinegar)
- 1-½ teaspoons red pepper flakes
- ¼ teaspoon onion powder
- salt and black pepper, to taste
Instructions
- Marinate the tri-tip: Trim any excess silver skin off the tri-tip and set it aside. In a medium bowl, combine the orange juice, lime juice, tamari, olive oil, paprika, cayenne, cumin, garlic powder, onion powder, sweetener, oregano, salt and pepper. Mix well, then pour into a gallon-sized Ziplock bag. Place the tri-tip in the bag and seal. Let it marinate in the refrigerator for 4 to 24 hours.
- Remove the tri-tip from the refrigerator 1 hour before smoking to allow it to come to room temperature.
- Preheat the Traeger (or similar pellet grill) to 225°F and select the Super Smoke feature if you have it. When it's ready, remove the tri-tip from the bag of marinade, letting any excess drip off (discard the bag). Place the tri-tip on the grill grates.
- Smoking the tri-tip: Smoke the tri-tip until it reaches your target internal temperature (see temperature guide in recipe notes). For medium-rare to medium (recommended), shoot for 130-135°F, measured with a digital meat thermometer or the grill probe. This usually takes between 75-90 minutes but check it after 60 minutes of smoking.
- Make the chimichurri: While the tri-tip smokes, make the chimichurri (optional). Combine all of the ingredients in a medium bowl. Taste and add more salt and pepper, if needed. Refrigerate until it's time to serve.
- Remove the tri-tip from the grill and place it on a cutting board or baking sheet. Cover it with aluminum foil to let it rest.
- Sear the tri-tip: Preheat the Traeger to 500°F or heat a cast iron skillet over high heat until it's screaming hot. If searing the meat on the grill, sear it about 1 minute per side. If using a skillet, add the ghee and a sprinkle of sea salt to the cast iron skillet once it's hot and smoking, then sear the tri-tip for about 30 seconds on each side.
- Remove and wrap again in foil. Let it rest 5-10 minutes before serving. Slice the meat against the grain and serve it with chimichurri on the side.
Notes
Temperature guide
Remove the tri-tip from the Traeger when it reaches your target internal temperature, measured with a digital meat thermometer or grill probe inserted in the thickest part of the meat.
- Rare: 115-120°F
- Medium-rare: 125-130°F
- Medium: 135-140°F
- Medium-well: 145-150°F
I think smoked tri-tip is best when cooked to about 130°F (medium-rare).
tips
- Wood pellets: Cherry, hickory or apple wood pellets are ideal (or a blend if you have one).
- Variations: The marinade and chimichurri are optional. If skipping the marinade, season the tri-tip with your favorite dry rub after it sits at room temperature for an hour.
- Sweetener: To keep this low carb and keto-friendly, I use granulated monk fruit sweetener. Other low-glycemic sweeteners include agave, allulose or erythritol. If you don't need it to be low glycemic, you can swap in the same amount of brown sugar or coconut sugar.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 471Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 142mgCarbohydrates: 8gNet Carbohydrates: 7gFiber: 1gSugar: 3gProtein: 41g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!