Get out the Grill this Recipe is HOT HOT HOT!!

How do you freshen up a slice of grilled beef tri-tip? Add fresh and vibrant chimichurri sauce! 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.

Tri-tip steak and chimichurri sauce

Best Tips for Cooking Tri-Tip Steak

Beef tritip is a relatively cheap and lean steak cut from the sirloin. It cooks up tasty and tender with a marinade. Because it 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.

If you need a staple marinade for ANY meat, or even fish, use my dad’s SECRET MEAT MARINADE!

Guide for Cooking Trip-Tip

Tri-Tip on the Grill

Here’s a rough guide for cooking times but keep in mind that the best way to tell when your steaks are cooked to your desired doneness is with an instant-read thermometer.

¾-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)

1-inch thick steaks: 

  • About 15 minutes for medium rare (remove when 140°F for final temp of 145°F) 
  • About 20 minutes for well done (remove when 165°F for final temp of 170°F)

BROIL TRI-TIP STEAK in the Oven:

Make sure oven is very hot. Line baking sheet with foil and grease with oil before laying steaks on the pan.

¾-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)

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)

Guide from Rachel Ray Show

Tri-Tip the “healthier” Red Meat

Tri-tip steaks are cut from a tri-tip roast, which is the small, triangular end of the beef sirloin. They are boneless and typically pretty thin (about ¾ to 1 inch thick) with a rich, meaty flavor. Some people consider it a “healthier” red meat option since it’s on the lean side and it’s also cheaper than many other steak cuts.

What is Chimichurri Sauce?

Chimichurri is savory Argentinean sauce or marinade typically made with finely chopped parsley, minced garlic, oregano, vinegar, and olive oil (we add a little bit of red bell to ours!). Since Italians love all of these flavors we eat it in Italy often with grilled meats or veggies. Chimichurri is absolutely delicious with grilled steaks and grilled Italian sausage. There are other uses for this distinctive garlicky sauce. It makes a fantastic marinade for chicken, pork, or vegetables. You will want to make this sauce and keep it in the fridge and put it on pretty much everything!

Tri-tip steak and chimichurri sauce

Try chimichurri sauce with: eggs, as a dip for Softest No Knead Bread, even add a spoonful to Classic Italian Minestrone Soup , and more!

From my Cucina to Your Table. Mangia! Mangia! (Eat!)

Made with Amore, Elena

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Tri-tip steak and chimichurri sauce on a plate

Grilled Beef Tri-Tip Steak with Chimichurri Sauce

  • Author: Elena Davis
  • Prep Time: 15 min + 30 min-12 hours marinade
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: 6 servings 1x
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

Description

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.  


Ingredients

Scale

Chimichurri Sauce 

  • 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 flank steak (size may vary)


Instructions

Chimichurri Sauce: 

  1. 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.
  2. 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. 

Tri-Tip   

  1. 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. 
  2. 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)

Keywords: beef, tri-tip, chimichurri sauce, grill, BBQ. dinner, main meal, meat sauce, garlic, red pepper, olive oil, marinade,