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Kind of a Cilantro Mint Chimichurri Tri-Tip

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“We wanted some sweeter and lighter beef tacos and this ended up being a good cheap solution. The flavor of the sauce really comes through so make sure and save the drippings.”
READY IN:
6hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix lime juice, olive oil, cilantro, green onion, garlic and mint together in a large ziplock bag.
  2. Add the roast and rub well to coat. Make sure to use a decent amount of pressure to get the mixture well into the meat.
  3. Let rest two hours.
  4. Start your smoker. Aim for an indirect temp between 225 and 250°F.
  5. Transfer the meat to aluminum foil and add as much of the marinade as you can. Wrap the meat loosely to create a nice pouch for the meat to sit in its juices.
  6. Smoke the meat wrapped for three hours, then remove from foil and let smoke for an additional half hour turning about halfway through.
  7. Transfer juice from foil into a skillet over medium heat with the pepper and sugar and reduce about half the volume is gone.
  8. Slice and/or chop the meat and add to the skillet. Turn off the heat and stir to coat.
  9. Serve on rice or tortillas.

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