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
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.
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.
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.
For the meat, combine dried rosemary, garlic powder, salt and pepper in a small bowl. Rub mixture between your fingers to crush the rosemary.
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.
Heat grill to medium high.
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.
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.
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.)
Slice against the grain and serve with Chimichurri Sauce.