5.0 from 3 votes
Grilled Beef Tri-Tip Steak with Chimichurri Sauce
Get out the Grill this Recipe is HOT HOT HOT!! Need tips for making the perfect tri-tip? This post has you covered from start to finish. Learn why you should always marinade trip tip and why this meat pairs PERFECTLY with this parsley and red pepper chimichurri sauce. Grilling season is ready to roll and you need this recipe in your repertoire! Enjoy this all summer and even in the cooler months.
Cook Time
mins
Total Time
35 mins
Servings: 6 servings
Calories: 375 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 cup olive oil
- 4 tablespoons red wine vinegar
- 1 cup parsley (very) finely chopped
- 4 cloves garlic finely chopped or minced
- 2 tablespoon red bell pepper minced
- 1 teaspoon dried oregano
- 2 teaspoon coarse salt
- pepper to taste (about 1 teaspoon)
- 1 piece tri-tip steak size may vary
Instructions
Chimichurri Sauce:
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
- Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed. Store the chimichurri in a sealed glass jar in the refrigerator for up to 2 weeks. Cover the top with olive oil to seal. For this recipe you will use half of the recipe to marinade the meat and save the other half to top the meat.
Cup of Yum
Tri-Tip
- Pat meat dry with a paper towel and season with salt and pepper. Place meat and half of the chimichurri marinade in a gallon size zip lock bag. Mix until meat is coated. Let marinade in fridge 30 minutes up to 12 hours.
- When ready to cook meat discard marinade and take any bits of parsley or red pepper off the meat so it won't burn will cooking meat. Cook meat according to size and method. Serve with the rest of the chimichurri on top of the meat.
GRILL 1-inch thick steaks:
- About 5 minutes for medium rare (remove when 140°F for final temp of 145°F)
- About 10 minutes for well done (remove when 165°F for final temp of 170°F)
BROIL 1-inch thick steaks:
- About 10 minutes for medium rare (remove when 140°F for final temp of 145°F)
- About 15 minutes for well done (remove when 165°F for final temp of 170°F)
Notes
- Because tri-tip doesn’t have a lot of fat marbling like a rib-eye steak, it’s best grilled, broiled or pan-seared (higher temperature, quick-cooking methods) so it doesn’t dry out. The key to making tri tip tender is marinating the meat for a couple of hours or even overnight.
Nutrition Information
Calories
375kcal
(19%)
Carbohydrates
2g
(1%)
Protein
6g
(12%)
Fat
39g
(60%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
28g
Cholesterol
19mg
(6%)
Sodium
798mg
(33%)
Potassium
168mg
(5%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
945IU
(19%)
Vitamin C
18mg
(20%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 375
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 39g | 60% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 28g | 140% |
| Cholesterol | 19mg | 6% |
| Sodium | 798mg | 33% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 18mg | 20% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.