Grilled Tri-Tip with Chimichurri Sauce
Grilled Tri-Tip with Chimichurri Sauce - tri-tip has fabulous flavor and is a very tender cut of beef that's perfect for grilling. I love that it's decently priced compared to other steaks. The fresh herb sauce is an fresh, delicious complement to the delicious beef.
Servings: 6 -8 servings
Calories:
Ingredients
- 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
Instructions
- 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.
