INGREDIENTS:
- 2 pounds Tri-Tip
- 2 tablespoons Avocado Oil
- 2 tablespoons Chimichurri seasoning
- 1 tablespoon BBQ dry rub
Queso:
- 6 ounces Velveeta
- 3 ounces Cream Cheese
- 4 ounces shredded White Cheddar
- 4 ounces shredded Yellow Cheddar
- 2 tablespoons BBQ sauce
- 3/4 cup Pico de Gallo
ADDITIONAL ITEMS:
- Cast Iron Pan
INSTRUCTIONS:
- Preheat recteq to 400°F.
- Trim any excess fat from the tri-tip, brush with avocado oil on all sides. Season liberally with bbq dry rub and chimichurri seasoning. Let tri-tip chill for 20-30 minutes in the fridge
- In a cast iron pan, combine pico de gallo, bbq sauce, and all the cheese, then place on the grill. Stir occasionally until smooth, then remove. Avoid letting the queso reach a boil or it will become gritty and separate.
- Once grill is up to temp, sear the tri-tip on both sides, flipping every 5-7 minutes to form a crust on both sides. Continue to flip the tri-tip until you reach an internal temperature of 125°F-130° for medium-rare. Let the tri-tip rest for about 10-15 minutes before slicing.