Directions

1. Score the fat of the tri-tip and salt it, leave it in your refrigerator for 1 hour but preferably overnight. This allows the tri-tip to be seasoned all the way through.

2. With Lump coal maintain a steady heat of 350F for roughly 15 minutes flipping Tri-tip. After both sides have cooked for 15 minutes, increase  temp to 450F.

3. Cook tri-tip on top of a cedar plank to add some smoke flavor. Once the tri-tip reaches 110 internal temperature, let it hang out while the coals get nice and hot. 

4. Sear for about 2 min or until it reaches 125 internal temperature. Let rest for 10 min before slicing. 

5. While Tri-Tip is cooking combine all the ingredients for the Chimichurri into a processor or blender. 

6. Serve on top of a crispy slice of bread and add chimichurri.