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Grilled Tri-Tip Steak with Chimichurri Sauce

15 mins
20 mins
Tri tip with chimichurri sauce
Claudia Amato/TODAY
15 mins
20 mins


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
  • teaspoon chili flakes
  • 1/2 lemon, juiced
  • 1 lemon, zested
  • 1/4 cup olive oil
  • teaspoons kosher salt
  • 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)
  • Chef notes

    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.


    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.