Grilled Tri Tip Steak with Chimichurri

Let’s settle it now—grilled tri tip steak with chimichurri is the ultimate move for easy, flavor-packed summer dinners. Tri tip is lean, juicy, and so forgiving on the grill. When you pair it with a vibrant, garlicky chimichurri? You’ve got a dish that’s weeknight simple but totally guest-worthy. No fancy techniques, just real ingredients and the kind of meal that brings everyone to the table fast.

Why You’ll Love Grilled Tri Tip Steak with Chimichurri

• Fork-tender every time: Tri tip is meaty, lean, and stays juicy if you don’t overcook it.
• Effortless prep: A basic rub, a little time to marinate, and a hot grill—done!
• Fresh, herby chimichurri: Parsley, cilantro, garlic, and a hint of heat take this steak from good to unforgettable.
• Great for BBQs & weeknights: It’s fast, impressive, and makes even the simplest meal feel special.
• Leftovers win: Sliced tri tip makes killer steak sandwiches, salads, or grain bowls the next day.

Ingredient Swaps

• No cilantro? Double up on parsley, or toss in a handful of basil for a fresh twist.
• Mild sauce? Skip the jalapeño or use just half.
• Vinegar options? Lemon juice or apple cider vinegar work too in a pinch.

How to Grill Tri Tip Steak (Step-By-Step)

Before we get into the nitty gritty, just know: this is going to be easier (and tastier) than you think.

Instructions

1. Season the Steak:
   Pat the tri tip dry with a paper towel. Generously sprinkle both sides with sea salt, pepper, and garlic powder. Cover loosely and pop it in the fridge for at least 2 hours (overnight is even better).

2. Bring to Room Temp:
   Take the steak out of the fridge 30 minutes before grilling.
3. Preheat the Grill:
   Heat your grill to medium-high (about 400°F). Brush the grates with oil to prevent sticking.
4. Grill the Steak:
   Place the tri tip on the grill, fat side down. Cook for 5–6 minutes, then flip and grill for another 6–8 minutes, or until a thermometer reads 130°F (medium-rare) or 140°F (medium).

5. Rest:
   Remove steak from the grill and let it rest, tented with foil, for 5–10 minutes.
6. Make the Chimichurri:
   Combine parsley, cilantro, garlic, shallot, jalapeño, oregano, vinegar, olive oil, salt, pepper, and crushed red pepper in a food processor or blender. Pulse until just blended but still a little chunky.

7. Slice and Serve:
   Slice tri tip against the grain. Drizzle with chimichurri and let the compliments roll in.

How to Make Chimichurri Sauce

Chimichurri is the ultimate “throw it in the blender and hit go” sauce. Seriously—it’s done before you can say “where’s the steak?”

• Use fresh herbs for the brightest flavor.
• Like it chunky? Pulse just until combined.
• Want it spicy? Add extra jalapeño or a pinch more red pepper flakes.
• Make it ahead! Chimichurri keeps in the fridge for 3–4 days and tastes even better after a few hours.

What to Serve with Grilled Tri Tip Steak

• Roasted potatoes: Go classic with crispy potatoes, or get fancy with herby cottage fries.
• Grilled veggies: Asparagus, eggplant, or bell peppers—all perfect for tossing on the grill while your steak rests.
• Rice dishes: Try cilantro-lime rice for something zesty and light.
• Fresh salads: A crisp Caesar or superfood salad balances the richness.

Storing and Reheating Leftovers

• Storage: Keep leftover steak in an airtight container in the fridge for up to 3 days. Store extra chimichurri separately (it’s liquid gold on eggs or veggies, too).
• Reheating: Warm gently in a skillet over low heat or enjoy cold in sandwiches and salads. Avoid microwaving—the steak dries out fast.

Variations and Add-Ons

• Smoky: Add a sprinkle of smoked paprika or cumin to your steak rub.
• Cheesy: Top finished steak slices with crumbled queso fresco for a little creamy tang.
• Bread: Serve on toasted ciabatta for the ultimate steak sandwich.

Story Time: My First Tri Tip Disaster (And Why This Recipe Works!)

Confession time—I used to be nervous around tri tip. The first time I tried grilling it, I was so anxious about undercooking it that I practically turned it into beef jerky. Lesson learned: trust the grill, trust the rest time, and let that steak do its thing. Now, with this simple method and zippy chimichurri, I can confidently say even my pickiest eaters are on board. Even my cousin, who “doesn’t do green sauces,” now insists on extra chimichurri every time!

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