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Grilled Tri-Tip Steak with Chimichurri Sauce

15 mins
20 mins
Ken Goodman

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

Chef notes

I love grilled steak in the summer and this recipe with chimichurri sauce is a great way to change it up. The sauce is fresh, zippy and packed with fresh herbs like parsley and oregano, plus garlic and shallots, so it's really the ideal accompaniment to a range of meats and seafood, from chicken to heart swordfish to other cuts of beef and pork. 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.

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.