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!
Servings: 6
Calories: 465kcal
Ingredients
- 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
Instructions
- 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.
- Enjoy!