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Tri-Tip With Chimichurri Recipe

Get Your Grill on With Tri-Tip and Chimichurri

Growing up, I ate a lot of grilled tri-tip. It was my dad's preferred cut of meat because it's affordable, simple to cook, and serves a crowd. It also pairs well with twice-baked potatoes. After we traveled to Argentina back in 2005, we started enjoying grilled tri-tip with chimichurri. The pairing of smoky grilled steak and fresh herb sauce is still one of my favorite entrees. Although you could marinate the meat for more flavor, I think it tastes great with just a liberal sprinkling of salt and ground pepper. It's a rustic dish that's perfect for enjoying in the open air. To get my recipe, keep reading.

Tri-Tip With Chimichurri

Tri-Tip With Chimichurri

Tri-Tip With Chimichurri Recipe 2010-08-06 10:51:49

Ingredients

1 tri-tip
Salt and freshly ground black pepper
Chimichurri, recipe below

Directions

  1. About an hour before grilling, take the meat out of the fridge. Place on a large baking sheet and let come to room temperature.
  2. Preheat a grill to medium heat.
  3. Season the tri-tip with salt and pepper. Then flip and season the other side with salt and pepper. Repeat to ensure that the meat is generously seasoned.
  4. Grill the steak for 8-9 minutes per side until a meat thermometer inserted in the fattest part reaches 140°F. Once removed from the grill, let the steak rest for 10-15 minutes; it will continue to cook. The temperature for medium rare steak is 145°F. If you prefer steak more well done, continue to cook until desired temperature is reached, remembering that while resting it will rise about 5 degrees.
  5. Thickly slice steak and serve with the chimichurri sauce.

Serves 5-6.

Chimichurri

Chimichurri

Chimichurri

Ingredients

1 cup fresh oregano, finely minced
1 tablespoon garlic, finely minced
1 tablespoon red pepper, finely minced
1 tablespoon Spanish pimenton picante (or smoky Spanish paprika)
1/4-1/2 cup extra virgin olive oil
Salt
Pepper

Directions

Combine first five ingredients in a small bowl. Season to taste with salt and pepper.

Makes about 3/4 cup of sauce.

Around The Web
Join The Conversation
Sweet-Kirstin Sweet-Kirstin 5 years
Delicious recipe. I remember learning and loving chimichurri since I was a young pioneer girl. TO DIE FOR and cooking with my favorite garlic, oregano, red pepper, Spanish pimenton picante and virgin olive oil, MMMMMMM :DROOL: :feedme: sweetkirstin
WarEagleNurse WarEagleNurse 5 years
Yummy
GummiBears GummiBears 5 years
Interesting. I never seen this version of chimmichurri before.
chiefdishwasher chiefdishwasher 5 years
This is to die for................and I do like the french bread toast with olive oil and toasted on the grill!!!!!!!!!!
nerdyconnie nerdyconnie 5 years
i love this dish!! i always buy french bread and toast it and put the tri tip on top with the sauce. its perfection!
Spectra Spectra 5 years
I love chimichurri. I fell in love with it when I went to Central America, before it was "cool" up here. I can't get enough of the stuff! I sometimes put different herbs in it, though. Just to change things up a bit.
SweetKatie SweetKatie 5 years
I'm Katie Sweeney too!
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