Grilled Tri-Tip with Chimichurri Sauce
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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!
While you’re here, try out these delicious side dishes that pair perfectly your tri-tip: Mediterranean Pasta Salad and Garlic-Herb Grilled Eggplant!
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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!
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.
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.
Chimichurri sauce is a herbaceous sauce that originated in Argentina. It traditionally made with olive oil, parsley, garlic, and a dash of vinegar. I complex blend of herbs and spices, so I add cilantro and oregano for an even more robust, piquant sauce!
I hope you enjoy this Grilled Tri-tip Steak with Chimichurri Sauce as much as I do! If you are looking for side-dish ideas, I paired my steak with Mediterranean Pasta Salad and Grilled Herb-Crusted Eggplant.
2 comments
Love a good tri tip and this sauce is on point. So much better than eat a steak with ranch like my husband.
Hi Renia! I haven’t heard of Ranch on steak before! I am actually intrigued! I may try that haha