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Grilled Tri-Tip with Chimichurri Sauce

Grilled Tri-Tip with Chimichurri Sauce - tri-tip has fabulous flavor and is a very tender cut of beef that's perfect for grilling. I love that it's decently priced compared to other steaks. The fresh herb sauce is an fresh, delicious complement to the delicious beef.

Prep Time
9 hrs 11 mins
Cook Time
9 hrs 11 mins
Servings: 6 -8 servings
Course: Main Course
Cuisine: Argentinian

Ingredients

  • For the Chimichurri Sauce:
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 3 garlic cloves peeled
  • 1 teaspoon dried oregano
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried crushed red pepper
  • ½ cup fresh basil packed
  • 1 cup fresh cilantro packed
  • 1 cup fresh parsley packed (I like to use flat-leaf parsley, but curly leaf will also work fine)
  • ½ cup olive oil
  • For the meat:
  • 1 2-2½ pound tri-tip steak
  • 1 teaspoon kosher salt
  • 1 teaspoon dried rosemary Normally I use fresh rosemary, but it tends to burn on the grill, so I prefer the dried for this recipe.
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon granulated garlic or garlic powder

Instructions

    Cup of Yum
  1. For the Chimichurri Sauce, combine all ingredients except olive oil in a food processor and puree until ingredients are combined and fairly well pureed. Leave just a bit of texture.
  2. Transfer to a bowl and add olive oil. Stir until well combined. If too thick, add a bit more olive oil or lemon juice, to taste.
  3. Sauce can be made up to 2 days in advance. Keep refrigerated until ready to use. Bring to room temperature for 30 minutes before serving.
  4. For the meat, combine dried rosemary, garlic powder, salt and pepper in a small bowl. Rub mixture between your fingers to crush the rosemary.
  5. Rub mixture onto beef on both sides and place meat on a dinner plate. Cover loosely and allow to come to room temperature for 30-45 minutes.
  6. Heat grill to medium high.
  7. Clean the grill grate thoroughly with a wire grille brush and wipe it with a paper towel soaked with cooking oil. Do this with a long handled tongs.
  8. Place steaks on the grill and cook for 5-7 minutes per side or until meat reaches 120˚F (for rare) or 130˚F (for medium). If meat is deep golden brown on the outside, but has still not reached the desired internal temperature, move meat to indirect heat to finish cooking.
  9. Remove from grill and tent meat with foil. Allow to rest for 5 minutes before serving. (This allows the juices to return to the meat.)
  10. Slice against the grain and serve with Chimichurri Sauce.