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how to grilled tri-tip with chimichurri
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5 from 1 vote

Grilled Tri-Tip Steak with Chimichurri Sauce

Tender Grilled Tri-Tip with an 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!
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Dinner
Cuisine: Argentine
Keyword: bbq, chimichurri, cookout, gluten-free, grill, grilled, how to, steak, tri-tip
Servings: 6
Calories: 465kcal
Author: Capri Lilly

Ingredients

  • 1 - 2 1/2 lb Tri-Tip Stea
  • 2 tsp Sea Salt
  • 2 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 cloved
  • 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

Instructions

  • Pat the tri-tip dry with a paper towel or clean cloth. Season the steak on both sides and place the meat on a dinner 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 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.
  • 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 on the ingredients for the Chimichurri sauce in a food processor or blender. Blend until slightly purees, leaving just a bit of texture.
  • Slice the tri-tip against the grain and pour a generous amount of the chimichurri over the steak.
  • Enjoy!