Print

Flavorful Grilled Tri-Tip Recipe with Easy Garlic Herb Chimichurri Marinade

grilled tri-tip recipe - featured image
Print Recipe

This grilled tri-tip recipe features a bold garlic herb chimichurri marinade that tenderizes the meat and infuses it with vibrant, fresh flavors. Perfect for casual gatherings, it offers a juicy, flavorful steak experience with simple ingredients and easy prep.

Ingredients

Scale
  • 1 tri-tip roast (about 2 to 2.5 pounds / 900 to 1,130 grams), trimmed of excess fat
  • 2 tablespoons olive oil (extra virgin recommended for best flavor)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional, adds subtle smokiness)
  • 1 cup fresh parsley leaves, packed (flat-leaf preferred)
  • 1/2 cup fresh cilantro leaves (optional, but adds brightness)
  • 4 cloves garlic, minced (freshly minced for pungency)
  • 1/4 cup red wine vinegar (provides acidity)
  • 1/2 cup olive oil
  • 1 teaspoon crushed red pepper flakes (adjust to taste)
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
  • Salt and pepper to taste

Instructions

  1. Pat the tri-tip roast dry with paper towels. Trim away any large chunks of excess fat, leaving a thin layer for flavor.
  2. Rub the meat all over with 2 tablespoons of olive oil. Sprinkle kosher salt, black pepper, and smoked paprika evenly on all sides. Let it sit at room temperature for about 15 minutes.
  3. In a medium bowl or food processor, combine parsley, cilantro (if using), minced garlic, red wine vinegar, olive oil, crushed red pepper flakes, oregano, salt, and pepper. Pulse or whisk until herbs are finely chopped but still textured. Adjust seasoning to taste.
  4. Place the tri-tip in a large resealable plastic bag or shallow dish. Pour about half of the chimichurri over the meat, reserving the rest for serving. Massage marinade into the meat to coat thoroughly. Seal or cover and refrigerate for at least 1 hour, preferably 4 to 12 hours, turning occasionally.
  5. Preheat grill for indirect heat: medium-high on one side and low or off on the other. Aim for about 400°F (204°C) over direct heat. Lightly oil grill grates.
  6. Remove tri-tip from marinade and let excess drip off. Sear over direct heat for 4-5 minutes per side to develop crust.
  7. Move tri-tip to indirect heat, cover, and cook until internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium, about 20-25 minutes more. Use a meat thermometer for accuracy.
  8. Transfer tri-tip to cutting board and tent loosely with aluminum foil. Rest for 10 minutes to redistribute juices.
  9. Slice tri-tip thinly against the grain. Drizzle with reserved chimichurri and serve immediately.

Notes

Marinate tri-tip for at least 1 hour, ideally 4 to 12 hours for best flavor and tenderness. Use a meat thermometer to avoid overcooking. Slice against the grain for maximum tenderness. Rest meat after grilling to lock in juices. Avoid burning chimichurri on grill to prevent bitterness. Chimichurri can be made up to 2 days ahead and stored refrigerated. For indoor cooking, sear tri-tip in skillet and finish in oven at 400°F (204°C).

Nutrition

Keywords: grilled tri-tip, chimichurri marinade, garlic herb marinade, barbecue, steak recipe, summer grilling, easy marinade, beef tri-tip

Find it online: https://chrisfeasts.com/flavorful-grilled-tri-tip-recipe-with-easy-garlic-herb-chimichurri-marinade/