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Grilled Tri-Tip Steak with Chimichurri Sauce
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 2-4
I love grilled steak in the summer and this recipe with fresh, herbaceous chimichurri sauce is a great way to change it up.
Technique tip: Start your grill off on high to get a nice char, then back the temperature down to low.
Swap option: This works great with any steak cut, as well as with pork tenderloin or pork chops.
Chimichurri Sauce (makes 1 cup)
What You'll Need
- Chopped Parsley | 1/4 Cup
- Red Wine Vinegar | 2 Tbsp.
- Garlic, Minced | 3 Cloves
- Shallots, Finely Diced | 2 Tbsp.
- Dried Oregano | 1 tsp.
- Chili Flakes | 1 1/2 tsp.
- Lemon, Juiced | 1/2
- Lemon, Zested | 1
- Olive Oil | 1/4 Cup
- Kosher Salt | 1 1/2 tsp.
- Freshly Ground Black Pepper | 1 1/2 tsp.
Method
In a bowl, combine all ingredients and mix. Cover and let sit in the fridge overnight to fully develop the flavors.
Tri-Tip Rub
What You'll Need
- Sweet Paprika | 1/4 Cup
- Black Pepper | 1/4 Cup
- Salt | 1/4 Cup
- Granulated Garlic | 1/4 Cup
- Rosemary, Chopped | 1 Tbsp.
Method
In a bowl, combine all ingredients and mix well. Set aside.
Steak
What You'll Need
- Beef Tri-tip, Cleaned and Trimmed | 2 lbs.
- Tri-Tip Rub | 1 Cup
- Chimichurri Sauce | 1 Cup
Method
Preheat your grill to high. Using a wire brush, clean your grill and allow to get as hot as possible. Once grill is heated, apply a thin layer of cooking oil to the grill grates. (TODAY’s preferred method for oiling the grill is to use tongs to rub a paper towel saturated with oil over the grates). Evenly coat the steak with the tri-tip rub. Place the seasoned tri-tip on the hottest part of grill and cook for 3 minutes. Flip and place onto a new hot place on the grill to ensure you are cooking on the hottest spot possible. Cook for an additional 3 minutes, then reduce the heat to medium-low and continue to flip every 3 minutes until the internal temperature of the steak is 120°F. Remove the steak from the grill and allow to rest for 5 minutes. The internal temperature will continue to rise to anywhere between 125°F-130°F, for a medium-rare steak. Slice and serve with the chimichurri sauce poured over the top of the steak.
