Tender Grilled Tri-Tip with herbaceous Chimichurri Sauce is an incredibly flavorful meal made with fresh, simple ingredients! Perfect for BBQs and cookouts, this meal can be made in a matter of minutes!
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What is Tri-Tip?
Tri-tip is an overlooked and underappreciated cut of meat. It is a triangle-shaped cut of meat from the lower part of the sirloin. It’s is lean, thick, and tender, making it perfect for grilling and roasting!
The Best Way to Cook Tri-Tip
While tri-tip is perfect for grilling and roasting, grilling is my absolute favorite method. Tri-tip is super easy to grill and takes hardly any time! Marinating the tri-tip first is essential to successfully grilling and ensuring a perfectly tender finish.
I season my tri-tip with salt, pepper, and garlic powder, and place it in the fridge for a couple of hours before it is ready to be grilled. The flavors are simple, but incredibly effective and help create the perfect tender, juicy meat.
How to grill tri-tip
Tri-tip is one of the easiest cuts of meat to grill. The first key thing to remember is that you want your meat to come to room temperature before cooking to ensure the steak cooks evenly. Never cook the meat right out of the fridge! (I discuss that and many other fun tips in my 20 Incredibly Useful Cooking Tips | Mistakes Beginners Make and How to Master Basic Chef Skills Youtube video)
Once your steak is at room temperature, preheat your grill to 400°F. Sprinkle a bit of extra salt and pepper or your favorite rub on all sides of the steak. This will help create a golden crust on the outside and tender meat on the inside.
Once the grill is hot, use a grill brush to apply a thin layer of cooking oil on the grill grates. Place the steak on the grill, fat side down, and allow it took cook for about 5 minutes. Then, flip the steak and cook for about 6-8 minutes on the other side, or until the steak reaches an internal temperature of 130°F for medium-rare and 140° for medium, which is the way I like my steak!
Take the steak off of the grill and allow it to rest for 5-10 minutes as the steak becomes even more tender and the flavors are sealed.
Serving Grilled Tri-tip with Chimichurri Sauce
Chimichurri sauce is a herbaceous sauce that originated in Argentina. It traditionally made with olive oil, parsley, garlic, and a dash of vinegar. I like a complex blend of herbs and spices, so I add cilantro and oregano for an even more robust, piquant sauce!
A few tips for successfully making this Grilled Tri-tip with Chimichurri Sauce
- I highly recommend using an instant read meat thermometer to check the doneness of the steak. Here a great one at an affordable price!
- Chimichurri is not only great on this steak, but it is an excellent sauce to drizzle on chicken, vegetables, or even salad! You can store any extra chimichurri sauce in an airtight container for up to 3 days!
Grilled Tri-Tip Steak with Chimichurri Sauce
- 1 - 2 1/2 lb Tri-Tip Steak
- 2-3 tsp Sea Salt
- 2-3 tsp Freshly Ground Black Pepper
- 2 tsp garlic powder
Ingredients for the Chimichurri Sauce
- 1 small shallot
- 1 red jalapeno (or green jalapeno)
- 5 garlic cloves
- 2 tbsp red wine vinegar
- 1/2 cup extra Virgin olive oIl
- 1/2 tsp sea salt
- 1/2 cup cilantro, chopped
- 1/2 cup parsley, chopped
- 1 tbsp dried oregano
- 1/4 tsp ground pepper
- 1/2 tsp red crushed pepper
- Pat the tri-tip dry with a paper towel or clean cloth. Season the steak generously on both sides with salt and pepper. Place the meat on a plate. Cover loosely and place in the refrigerator for at least 2 hours.
- Remove the meat from the refrigerator, place it on the counter, and allow it to come to room temperature, about 30 minutes.
- Heat the grill to medium-high, 400°F
- If the grill is not clean, use a wire grill brush to clean the grates. Use a grill brush to apply a thin layer of cooking oil on the grill grates.
- Place the steak on the grill, fat side down, and allow it to cook for about 6 minutes. Then, flip the steak and cook for about 6-8 minutes on the other side, or until the steak reaches an internal temperature of 130°F for medium-rare and 140° for medium.
- Take the steak off of the grill and allow it to rest for 5-10 minutes as the steak becomes even more tender and the flavors are sealed.
- While the steak is resting, combine all of the ingredients for the Chimichurri sauce in a food processor or blender. Blend until slightly pureed, leaving just a bit of texture.
- Slice the tri-tip against the grain and pour a generous amount of the chimichurri over the steak.