• Grilled Rump Tip with Smoky Red Chimichurri - Kitchen In The Garden
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Adapted from Bull BBQ with permission.

Grilled Rump Tip with Smoky Red Chimichurri

Grilled Rump Tip with Smoky Red Chimichurri

Prep 20 mins
Cook 45 mins
Serves 4
Difficulty Intermediate

Chimichurri is one of those sauces that makes everything better — bright, herby, a little punchy from the red wine vinegar. This version is chimichurri roja, a red chimichurri made with smoked paprika and tomato purée that has a deeper, more savoury character than the classic green. It's the perfect partner for rump tip (the UK equivalent of the American tri-tip), a wonderfully flavourful cut that rewards a hot grill and a decent rest. If you can't find rump tip at your supermarket, have a word with your butcher — it's well worth seeking out.

Ingredients

For the rump tip

  • 1 rump tip (sirloin tip), approximately 900g–1.1kg
  • 1 tbsp olive oil
  • 1 tsp flaky sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder

For the smoky red chimichurri

  • 30g fresh flat-leaf parsley, finely chopped
  • 1 tbsp fresh oregano, finely chopped (or 1 tsp dried)
  • 3 cloves garlic, minced
  • 1 shallot, finely diced
  • 1 tbsp tomato purée
  • 1 tsp smoked paprika
  • ½ tsp dried chilli flakes (adjust to taste)
  • 60ml red wine vinegar
  • 120ml extra virgin olive oil
  • ½ tsp flaky sea salt
  • ½ tsp freshly ground black pepper

Method

  1. Start with the chimichurri — it gets better as it sits. Combine the parsley, oregano, garlic, shallot, tomato purée, smoked paprika, and chilli flakes in a bowl. Stir in the red wine vinegar, then whisk in the olive oil. Season with salt and pepper. Set aside at room temperature while you cook the beef (at least 30 minutes, or make it a few hours ahead and refrigerate — bring back to room temp before serving).
  2. Take the rump tip out of the fridge about 45 minutes before cooking to bring it closer to room temperature. Pat it dry with kitchen paper — a dry surface is essential for a good sear.
  3. Rub the beef all over with the olive oil, then mix together the salt, pepper, smoked paprika, and garlic powder and apply the rub evenly over all surfaces.
  4. Set up your BBQ grill for two-zone cooking — one side on high heat for searing, the other on medium-low for indirect cooking. You're aiming for around 220–230°C on the hot side.
  5. Sear the rump tip over direct high heat for 3–4 minutes per side to build a good crust on all surfaces, turning as needed.
  6. Move the beef to the indirect side, close the lid, and cook until the internal temperature reaches 60°C for medium-rare or 65°C for medium, checking regularly with an instant-read thermometer. This will take around 20–35 minutes depending on the thickness of the cut.
  7. Rest the beef on a board, loosely tented with aluminium foil, for at least 10–15 minutes. This is not optional — rump tip needs a proper rest to relax and redistribute its juices.
  8. Slice against the grain — this is important with rump tip as the grain can change direction across the cut, so take a moment to identify it before you start slicing. Thin slices, across the grain.
  9. Serve with the smoky red chimichurri spooned generously over the top, with extra on the side.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.

Cedar Tip

Rump tip (tri-tip) is a whole muscle cut, so it can be served pink — medium-rare at 60°C or medium at 65°C is ideal. That said, the grain changes direction across the cut, so always slice across the grain or you'll end up with chewy rather than tender slices. A Thermapen instant-read thermometer takes the guesswork out entirely — be a pro, get a Thermapen.
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