3–4lb (1.5–2kg) tri-tip steak

For the rub:

1¹⁄₂ tbsp olive oil

1 tbsp freshly ground black pepper

¹⁄₂ tbsp garlic powder

For the chimichurri:

¹⁄₂ cup olive oil

¹⁄₄ cup red wine vinegar, or more to taste

1 cup fresh flat-leaf parsley

¹⁄₂ cup fresh oregano leaves

4 garlic cloves

1 tsp red pepper flakes

1 tsp freshly ground black pepper

1 tsp sea salt

Juice of 1 lemon

1. To make the rub, in a small bowl, combine all ingredients. Apply the rub to the steak, coating all surfaces thoroughly.

2. Set the smoker to 250°F (120°C) and place the steak on the grate. Smoke until it reaches an internal temperature of 135°F (57°C) for medium rare at the tip (smallest point), about 2 hours depending on the thickness. (Note: it will continue to cook after you take it off the smoker.)

3. Meanwhile, make the chimichurri. In a food processor, add all ingredients. Pulse a few times to chop up the mixture, but do not purée it—chimichurri is meant to be an oil-based condiment, not a smooth green sauce.

4. Tent the steak with foil and let rest for 10 minutes so the juices can reabsorb. Thinly slice against the grain, and serve with chimichurri on the side.

Pairing suggestion: Tri-tip goes really well with the flavors of tomatoes—a perfect pairing for a Smoked Caprese Salad.