Matt Abdoo

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Grilled Tri-Tip Steak with Chimichurri Sauce

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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

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

Method

In a bowl, combine all ingredients and mix well. Set aside.

Steak

What You'll Need

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.

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