Grilled Tri-Tip Steak with Chimichurri Sauce

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Grilled Tri-Tip Steak with Chimichurri Sauce– Get out the BBQ grill. This Recipe is HOT HOT HOT!! Grilling season is ready to roll, and you need this super easy recipe! Enjoy this all summer and even in the cooler months.

How do you freshen up a slice of grilled beef tri-tip? Add fresh and vibrant chimichurri sauce! Serve this delicious cut of meat with Berry and Goat Cheese Salad with Honey Citrus Dressing for the perfect summer meal.

steak on plate with sauce
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Why this recipe works

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.

Simple Ingredients

Chimichurri Sauce 

  • Olive oil
  • Red wine vinegar
  • Parsley, (very) finely chopped 
  • Garlic, finely chopped or minced
  • Red bell pepper, minced 
  • Dried oregano 
  • Salt
  • Pepper
  • 1 trip-tip steak (size may vary)

See recipe card for quantities.

Tri-Tip steak with chimichurri sauce

My family loves this recipe. We make it all summer with a side of Italian Style Pasta Salad with Arugula. It is super simple to make with a few fresh and flavorful ingredients.

It is a go-to recipe when we have guests and need a recipe we know people will love. We keep extra chimichurri sauce on the table to pass around if anyone wants extra sauce- which they always do!

Best tips for cooking tri-tip

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!

How to cook trip-tip steak

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.

Read more parsley here: Parsley vs. Italian Parsley: What’s the Difference?

Why chimichurri sauce works with tri-tip

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!

What meat can I use instead of tri-tip?

If you can’t find tri-tip, use any thick cut of sirloin, or even steaks from the not-too-flavorful fillet. A nice flank steak will work beautifully as well.

final steak cut with sauce on it

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

Don’t have access to a grill or prefer to cook inside? Here’s how to cook steak in a pan, instead.

Love steak? Try our Steak Marsala Recipe!

What to serve with Tri-Tip Steak with Chimichurri Sauce?

This tasty grilled chicken will be the star of your next BBQ. Make sure to serve a tasty Berry Summer Salad or Prosciutto Melon Arugula Salad. Bring a tasty pasta salad or our family favorite potato salad.

Serve Creamy Frozen Lemon Bars with Graham Cracker Crust for dessert and everyone will praise you for it!

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

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5 from 1 review

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.  

  • Total Time: 35 min
  • Yield: 6 servings 1x

Ingredients

Units 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 trip-tip 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)
    • Author: Elena Davis
    • Prep Time: 15 min + 30 min-12 hours marinade
    • Cook Time: 20 min
    • Category: Savory
    • Method: Italian
    • Cuisine: Italian

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    About Elena

    My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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