Chimichurri Grilled Tri-Tip

Chimichurri Grilled Tri-Tip

Smoky grilled tri-tip sliced thin and topped with a tangy, herb-packed chimichurri sauce.

Total 1 hr 30 min Makes 6 servings Calories 365/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

This Argentine-style grilled tri-tip gets a simple salt-and-pepper crust from the grill, then rests before being sliced against the grain for maximum tenderness. A bright chimichurri of parsley, garlic, and red wine vinegar cuts through the richness of the beef, making this a satisfying centerpiece for a weekend dinner or backyard cookout.

Ingredients

  • 2 pounds tri-tip roast
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 cup chimichurri sauce

Method

  1. Remove the tri-tip from the refrigerator and let it sit at room temperature for 30 minutes.

  2. Pat the roast dry with paper towels, then rub all over with olive oil, kosher salt, black pepper, and garlic powder.

  3. Preheat a grill for two-zone cooking, heating one side to high heat (450 to 500°F) and leaving the other side medium-low.

  4. Sear the tri-tip over the hot side of the grill, turning occasionally, until well browned on all sides, about 8 minutes total.

  5. Move the roast to the cooler side of the grill, close the lid, and cook until an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare, about 20 minutes.

  6. Transfer the tri-tip to a cutting board and let it rest for 10 minutes before slicing.

  7. Slice the roast thinly against the grain, noting the grain changes direction partway through the cut.

  8. Arrange the sliced tri-tip on a platter and spoon the chimichurri sauce generously over the top before serving.

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    Chimichurri Grilled Tri-Tip

    This Argentine-style grilled tri-tip gets a simple salt-and-pepper crust from the grill, then rests before being sliced against the grain for maximum tenderness. A bright chimichurri of parsley, garlic, and red wine vinegar cuts through the richness of the beef, making this a satisfying centerpiece for a weekend dinner or backyard cookout.

    1 hr 30 min 6 servings 365 cal

    Ingredients

    • 2 pounds tri-tip roast
    • 2 tablespoons olive oil
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper, freshly ground
    • 1 teaspoon garlic powder
    • 1 cup chimichurri sauce

    Method

    1. 1

      Remove the tri-tip from the refrigerator and let it sit at room temperature for 30 minutes.

    2. 2

      Pat the roast dry with paper towels, then rub all over with olive oil, kosher salt, black pepper, and garlic powder.

    3. 3

      Preheat a grill for two-zone cooking, heating one side to high heat (450 to 500°F) and leaving the other side medium-low.

    4. 4

      Sear the tri-tip over the hot side of the grill, turning occasionally, until well browned on all sides, about 8 minutes total.

    5. 5

      Move the roast to the cooler side of the grill, close the lid, and cook until an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare, about 20 minutes.

    6. 6

      Transfer the tri-tip to a cutting board and let it rest for 10 minutes before slicing.

    7. 7

      Slice the roast thinly against the grain, noting the grain changes direction partway through the cut.

    8. 8

      Arrange the sliced tri-tip on a platter and spoon the chimichurri sauce generously over the top before serving.