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.
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
- 1/4 cup sweet paprika
- 1/4 cup black pepper
- 1/4 cup salt
- 1/4 cup granulated garlic
- 1 tablespoon rosemary, chopped
- 2 pounds beef tri-tip, cleaned and trimmed
- 1 cup tri-tip rub (recipe above)
- 1 cup chimichurri sauce (recipe above)
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.