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Grilled Tri-Tip with Chimichurri Sauce - Tri-Tip has fabulous flavor and is a very tender cut of beef that's perfect for grilling. It's also decently priced compared to other steaks. The fresh herb sauce is an fresh, delicious complement to the delicious beef.
One of my favorite things about summer is the ease of cooking that seems to go along with the season. Don't get me wrong, when fall rolls around you'll find me loving spending hours in the kitchen working on hearty new soups, stews, roasts, etc. But in the summer, I love the casual, simple, yet full-of-flavor meals that can be put together quickly on the grill.
I also love (don't tell Scott this part, please) that I can relinquish much of the cooking responsibility to him, during these warm sun-drenched months. After all, he is the resident Café grill-maestro. Okay, in my defense, I generally purchase, plan and prepare the entrees (and veggies too) for the grill. But ultimately, the success of dinner falls into his lap, on most lazy-dazy summer evenings.
What is Tri-Tip?
This Grilled Tri-Tip with Chimichurri Sauce is a wonderful way to enjoy a casual meal that is bursting with that great summer flavor. Tri-Tip is a triangular shaped cut of beef from the steer's sirloin muscle. It's amazingly tender, has great flavor and is decently less expensive than other steaks with similar qualities.
I love that it really doesn't need a lot of marinating or seasoning. I just use a rub comprised of rosemary, garlic powder, kosher salt and freshly ground black pepper. If you have a problem finding Tri-Tip, check with your butcher, he or she should be able to point you in the right direction.
What is Chimichurri Sauce?
Right now, my herb garden is in all of it's glory. So I decided to pair my meat with a sauce that would be fresh and delicious, yet let the wonderful flavor of the beef shine. Chimichurri is a condiment that originated in Argentina, and is still very popular there.
Chimichurri is traditionally made from parsley, garlic, olive oil and a splash of vinegar. I took a few liberties and added fresh basil and cilantro to mine, and fresh lemon juice in lieu of the vinegar. The sauce comes together easily in a food processor and I love that it keeps quite well for several days. If you don't use it all up on the beef, it's fantastic drizzled on an omelet or a baked potato. I've listed a few other delicious ways to use Chimichurri in the Café Tips below.
Be sure to pick up a Trip-Tip up next time you're at the market. This Grilled Tri-Tip with Chimichurri Sauce will be a hit, whether you're serving family or friends, and you'll be sure to receive rave reviews!
Café Tips for Making Grilled Tri-Tip with Chimichurri Sauce
- You will have more Chimichurri sauce than you need for one steak. It will keep for several days in the refrigerator, and is also excellent on baked potatoes and omelets. It can also work well as a sandwich spread. Try spreading a spoonful on some good rustic bread. Add thinly sliced deli roast beef, thinly sliced Sopressata or salami and a slice of provolone cheese. Grill it in a medium hot pan with a bit of olive oil till the cheese is melted, yum!
- If you can't find Tri-Tip, a nice sirloin steak would also work for this recipe.
- I highly recommend using an instant meat thermometer. They vary in price. You can purchase a super basic one or a more deluxe. We got Scott a nice one for Christmas and he loves it. It would make a wonderful Father's Day present!.
- For the Chimichurri Sauce:
- 2 tablespoons fresh lemon juice
- zest of 1 lemon
- 3 garlic cloves peeled
- 1 teaspoon dried oregano
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried crushed red pepper
- ½ cup fresh basil packed
- 1 cup fresh cilantro packed
- 1 cup fresh parsley packed (I like to use flat-leaf parsley, but curly leaf will also work fine)
- ½ cup olive oil
- For the meat:
- 1 2-2½ pound Tri-Tip steak
- 1 teaspoon kosher salt
- 1 teaspoon dried rosemary Normally I use fresh rosemary, but it tends to burn on the grill, so I prefer the dried for this recipe.
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic or garlic powder
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For the Chimichurri Sauce, combine all ingredients except olive oil in a food processor and puree until ingredients are combined and fairly well pureed. Leave just a bit of texture.
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Transfer to a bowl and add olive oil. Stir until well combined. If too thick, add a bit more olive oil or lemon juice, to taste.
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Sauce can be made up to 2 days in advance. Keep refrigerated until ready to use. Bring to room temperature for 30 minutes before serving.
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For the meat, combine dried rosemary, garlic powder, salt and pepper in a small bowl. Rub mixture between your fingers to crush the rosemary.
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Rub mixture onto beef on both sides and place meat on a dinner plate. Cover loosely and allow to come to room temperature for 30-45 minutes.
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Heat grill to medium high.
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Clean the grill grate thoroughly with a wire grille brush and wipe it with a paper towel soaked with cooking oil. Do this with a long handled tongs.
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Place steaks on the grill and cook for 5-7 minutes per side or until meat reaches 120˚F (for rare) or 130˚F (for medium). If meat is deep golden brown on the outside, but has still not reached the desired internal temperature, move meat to indirect heat to finish cooking.
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Remove from grill and tent meat with foil. Allow to rest for 5 minutes before serving. (This allows the juices to return to the meat.)
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Slice against the grain and serve with Chimichurri Sauce.
Candace from CA says
Looking for a new recipe for tri-tip. This one sounds great, not the usual BBQ sauce. Will be cooking this next weekend.
Chris Scheuer says
Hope you enjoy it, Candace! Let us know!
Karen Calanchini says
I love a recipe like this, but out here, Tri-Tip is a more tough cut of meat and does best marinated or slow-cooked as I do it in the oven. I cook it on a bed on onions, garlic, put McCormicks Steak Seasoning all over the meat, drizzle soy sauce over and put foil wrap tightly over the baking dish and cook for 2 1/2 hours at 325°. I used to grill after a bath in a marinade, but it needs to be cut very thin...nice beefy flavor however.
Meagan says
The chimichurri sauce looks amazing! I can't wait to try it on some on the right steak. And of all the times I have had steak, I don't think I have ever had a tri-tip steak. Or to my knowledge, I haven't. I don't know if it is available in my area in the regular meat area. I will have to check with the butcher.
Chris Scheuer says
It's not quite as common as a lot of other cuts of meat but it's worth looking for.
Irene says
This was the best chimichurri I’ve ever had. Tri-tip is a main staple here on the Cental Coast of California but not usually served with chimichurri. It was a nice change and very yummy.
Chris Scheuer says
Thanks so much, Irene, so happy you enjoyed it. I think you Californians were the first to come up with tri-tip. Thank you!
Mary Hirsch says
I have been wanting to get to this post of yours, Chris, but, same old, same old, too little time. I happen to love, love, love
chimichurri sauce and your take on it looks pretty tasty. I have one other very, very good recipe so I'll do a little personal taste test. From my memory, yours will probably win out. Michael was our grill guy, 12 months of the year. He often had to shovel snow off our Aspen porch before firing up the grill. I cannot have a grill here at The Gant so have to improvise and do things a bit differently. That's why your chimichurri sauce will be the flavorful touch needed with some of my meat dishes. You're right. The Tri-tip is a great choice and, incidentally, one of Susan and Joh Lester's favorites.
Chris Scheuer says
Thanks Mary, hope you enjoy it. I know what you mean about the time 🙂
Susan says
I'm so glad that tri-tip is becoming more available here. A few years ago, I hadn't even heard of it! This looks like such a delicious way to prepare it. My husband is the grill master too but he was a late bloomer 🙂
Sandra says
This dish screams summer and since we just bought a new grill this is a timely recipe. Delicious!
Madonna/aka/Ms. Lemon says
You've outdone yourself. Great meal.
Toni | BoulderLocavore says
Chris I'm barely able to read the post as the photos look sooooo good! I'm unbearably hungry now. I love this cut of beef and chimichurri sauce too. Think we might have to get this on the grilling menu for the weekend!
Liz says
I am SO glad to have a garden full of herbs---much easier to run out and snip than make an extra trip to the market. Now I can make BOTH your delicious tri-tip and the chimichurri sauce. We'll be firing up the grill this weekend, too. Have a terrific holiday!!
Laura (Tutti Dolci) says
Grilled tri-tip is the best and your chimichurri sauce looks mouth watering!
Maureen | Orgasmic Chef says
I have a friend that's a great cook and her husband does the grilling. At the last party he was lauded for at least ten minutes about how wonderful the meal was. Carol had bought the food, prepped it, marinated the meat, made the salads, made the drinks, set the table and HE got all the credit because he flipped the meat for 10 minutes. I suspect she did the cleanup as well.
All the women rolled their eyes and the men thought that's how it should be done. We decided that perhaps we wouldn't cook for a while to see if they noticed. 🙂
If I saw this on the table, it wouldn't matter who cooked it, I'd want some. It looks so good.
Sandra @ Heavenly Deviled Eggs says
Rosemary, garlic, salt and pepper sounds like my kind of seasoning. I used to have a rosemary bush in the yard at my house in California. I loved just being able to go out and pick some whenever I wanted to use it for cooking. I don't have that here in Arizona. However, I did recently pick up a rosemary grow kit. We'll see how that goes, says the woman with the black thumb. That chimichurri sauce looks beautiful!
Emily Hawkins says
Three weeks after surgery and I can finally stand up long enough to cook! I can not wait to make this tonight!!! Thank you for the post <3
sue|theviewfromgreatisland says
My mouth is watering...
Tricia @ Saving room for dessert says
This looks wonderful Chris. I've always wanted to try the chimichurri sauce and love your variation with cilantro and lemon juice. The steak is perfectly cooked and looks wonderfully tender. Happy grilling this weekend!
Angie@Angie's Recipes says
The meat looks so very tender and juicy!
Claire @ Claire K Creations says
Can I just put the heating on and pretend it's summer so I can make this?
Chris Scheuer says
Ha Ha Claire! Why not? No need to wait for the Southern Hemisphere summer, right?
Jennifer @ Seasons and Suppers says
Love Chimichurri sauce and that steak looks delicious! A perfect combination. Have a great long weekend ahead 🙂
Chris Scheuer says
You too Jennifer! We're looking forward to food, family and fun!
Ginny Hartzler says
It looks like it would literally melt in my mouth...
Chris Scheuer says
You really don't need a steak knife with this tender meat Ginny!
Amanda says
Your blog is the most beautiful I have seen and your recipes are so amazing! Just wanted to say merci!
You truly make the world a better place! Keep up the great work!