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Bon Appétit

Tri-Tip with Chimichurri

5.0

(7)

Image may contain Food Roast and Steak
Photo by Jeff Luker

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

Recipe information

  • Yield

    6 Servings

Ingredients

1

tablespoon sesame seeds

1

tablespoon smoked paprika

2

tablespoons plus ½ cup olive oil

2

teaspoons kosher salt, plus more

2

teaspoons freshly ground black pepper, plus more

2

pounds tri-tip steak or two 1-pound sirloin steaks

2

garlic cloves, finely grated

2

cups finely chopped parsley

½

cup finely chopped cilantro

¼

cup red wine vinegar

1

tablespoon agave nectar

Preparation

  1. Step 1

    Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. pepper in a small bowl to combine. Rub all over steak and let sit at room temperature 30 minutes.

    Step 2

    Meanwhile, prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115°, 20–30 minutes. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120° for medium-rare (temperature will continue to rise off heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

    Step 3

    While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and remaining ½ cup oil; season with salt and pepper. Serve steak with chimichurri.

Nutrition Per Serving

Calories (kcal) 470 Fat (g) 34 Saturated Fat (g) 7 Cholesterol (mg) 100 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 34 Sodium (mg) 720
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Reviews (7)

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  • I used this rub and chimi, but the method for Big Green Egg. It was perfection. SO delicious. I have never made tri-tip before, and this definitely won't be my last time. It was beefy and robust, but at the same time ate clean and light. I loved it.

    • Amy

    • victoria, tx

    • 7/6/2021

  • I have made many tri tips on a charcoal grill and this was the best!! I did a sweet and spicy marinade on it. (Salt, pepper, garlic, apple juice, laugunitas beer, chipotle, sirracha, brown sugar..and some more) i usually put my tenderloin over direct heat for a few minutes and then do indirect. This recipe said the opposite and it came out so much more juicy and flavorful!!!! The outside char I had more control of and it came out perfect!! I wouldnt change a thing about grilling!! I did not follow the marinade recipe so dont quote me on that.

    • Anonymous

    • 5/13/2020