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Grilled Tri-Tip Steak with Chimichurri Sauce

Ken Goodman
Cook Time:
15 mins
Prep Time:
20 mins

Chef notes

Here’s a fresh take on cooking grilled steak with big flavor: Instead of drowning it in heavy barbecue sauce, try chimichurri. The green sauce is fresh, zippy and packed with fresh herbs like parsley and oregano, plus garlic and shallots, making it the ideal accompaniment to a nice cut of steak. Personally, the strong, bright flavors taste the best when balanced by the natural smokiness that comes from grilling proteins over a flame. So when looking for healthy spring and summer recipes, look no further.

The strong, bright flavors of this herby sauce taste the best when balanced by the natural smokiness that comes from grilling proteins over a flame. While we recommend a tri-tip steak, this recipe will work with a range of meats and seafood, from chicken to swordfish to pork. And even though the resulting dish looks impressive, the whole thing comes together in just about 30 minutes. It’s easy enough for a typical weeknight, and also great as a quick-prep option when guests are coming over. 

While grilling is the best way to easily get big flavor, it can be intimidating as a newbie — and even for experts. Whether it’s your first or fiftieth time firing up the barbecue, be sure to check out these amazing grilling tips. 

Technique Tip: Start your grill off on high to get a nice char, then turn the temperature down to low. Don’t have access to a grill? A grill pan on a stove works too, especially during cold weather months. 

Swap Option: This recipe works great with any cut of steak, but try it 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
  • teaspoon chili flakes
  • 1/2 lemon, juiced
  • 1 lemon, zested
  • 1/4 cup olive oil
  • teaspoons kosher salt
  • teaspoons freshly ground black pepper
For the Steak Rub
  • 1/4 cup sweet paprika
  • 1/4 cup black pepper
  • 1/4 cup salt
  • 1/4 cup granulated garlic
  • 1 tablespoon rosemary, chopped
For the Steak
  • 2 pounds beef tri-tip, cleaned and trimmed
  • 1 cup tri-tip rub (recipe above)
  • 1 cup chimichurri sauce (recipe above)
Fulfilled by


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. 


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 to 130 F, for a medium-rare steak.


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