Grilled Tri-Tip Steak with Chimichurri Sauce
Tri Tip With Chimichurri
Nathan Congleton / TODAY
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Rating:
3.4761906 (21 rated)
Cook time:
Prep time:
Servings:
2-4

I love grilled steak in the summer and this recipe with fresh, herbaceous chimichurri sauce is a great way to change it up.

Technique tip: Start your grill off on high to get a nice char, then back the temperature down to low.

Swap option: This works great with any steak cut, as well as with pork tenderloin or pork chops.

Ingredients

  • Chimichurri Sauce (makes 1 cup)

    • 1/4 cup chopped parsley
    • 2 tablespoons red wine vinegar
    • 3 cloves garlic, minced
    • 2 tablespoons finely diced shallots
    • 1 teaspoon dried oregano
    • 1½ teaspoon chili flakes
    • 1/2 lemon, juiced
    • 1 lemon, zested
    • 1/4 cup olive oil
    • 1½ teaspoons kosher salt
    • 1½ teaspoons freshly ground black pepper
  • Tri-tip rub

    • 1/4 cup sweet paprika
    • 1/4 cup black pepper
    • 1/4 cup salt
    • 1/4 cup granulated garlic
    • 1 tablespoon rosemary, chopped
  • Steak

    • 2 pounds beef tri-tip, cleaned and trimmed
    • 1 cup tri-tip rub (recipe above)
    • 1 cup chimichurri sauce (recipe above)

Preparation

For the chimichurri:

In a bowl, combine all ingredients and mix. Cover and let sit in the fridge overnight to fully develop the flavors.

For the rub:

In a bowl, combine all ingredients and mix well. Set aside.

For the tri-tip:

Preheat your grill to high. Using a wire brush, clean your grill and allow to get as hot as possible. Once grill is heated, apply a thin layer of cooking oil to the grill grates. (TODAY's preferred method for oiling the grill is to use tongs to rub a paper towel saturated with oil over the grates). 

Evenly coat the steak with the tri-tip rub. Place the seasoned tri-tip on the hottest part of grill and cook for 3 minutes. Flip and place onto a new hot place on the grill to ensure you are cooking on the hottest spot possible. Cook for an additional 3 minutes, then reduce the heat to medium-low and continue to flip every 3 minutes until the internal temperature of the steak is 120°F.

Remove the steak from the grill and allow to rest for 5 minutes. The internal temperature will continue to rise to anywhere between 125°F-130°F, for a medium-rare steak.

Slice and serve with the chimichurri sauce poured over the top of the steak.