Description
Juicy grilled tri tip steak coated in simple seasoning, served with a vibrant, herby chimichurri sauce. Perfect for weeknights, BBQs, or any time you want restaurant‑level steak at home!
Ingredients
Scale
- 1 (2–2.5 lb) tri tip steak
- 2–3 tsp sea salt
- 2–3 tsp freshly ground black pepper
- 2 tsp garlic powder
- 1 small shallot, peeled
- 1 red or green jalapeño, seeded if preferred
- 5 garlic cloves
- 2 tbsp red wine vinegar
- ½ cup extra virgin olive oil
- ½ tsp sea salt (for sauce)
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh parsley
- 1 tbsp dried oregano
- ¼ tsp ground black pepper
- ½ tsp crushed red pepper flakes
Instructions
- Pat tri tip steak dry and season generously with sea salt, black pepper, and garlic powder. Cover and refrigerate for at least 2 hours or overnight.
- Remove steak from fridge and let come to room temperature (about 30 minutes).
- Preheat grill to medium‑high (400°F) and oil the grates.
- Place tri tip steak fat side down on grill. Grill for 5–6 minutes, then flip and grill another 6–8 minutes until internal temperature reaches 130°F (medium‑rare) or 140°F (medium).
- Transfer steak to a plate and tent with foil. Rest for 5–10 minutes.
- Make the chimichurri: Combine shallot, jalapeño, garlic, red wine vinegar, olive oil, sea salt, cilantro, parsley, oregano, black pepper, and crushed red pepper flakes in a food processor or blender. Pulse until just combined and slightly chunky.
- Slice steak thinly against the grain and serve with a generous drizzle of chimichurri sauce.
Notes
For extra flavor, marinate overnight. Chimichurri tastes even better after a few hours and keeps in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 13–15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 0g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg