Tri Tip With Chimichurri Sauce Perfect Every Time!

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Tri Tip With Chimichurri Sauce – This tri-tip is flavorful, delicious, juicy, and cooked to perfection! Use cilantro, garlic cloves, red onion, olive oil, spices, and optional jalapeno to make the marinade for the tri-tip. Bake it in an aluminum pan on the grill or in the oven.

With a few easy steps, you will have tri-tip slices to serve your family or friends. Be sure you reserve some of the chimichurri sauce. Pour it over your tri-tip slices for additional garnishing (and flavor).

Are you looking for something different to barbecue? Here are our Grilled Recipes.

Tri Tip With Chimichurri Sauce

You can thin the chimichurri sauce with olive oil to make it thinner. Note when grilled it is the perfect marinade. Only thin the portion you will use as a garnish.

Ingredients

• 1- 3 pound Tri Tip (trimmed)

Chimichurri Sauce

• Cilantro (1 bunch, wash and cut off the ends)
• 1/4 of Red Onion (roughly chopped)
• 4 Garlic Cloves (peeled)
• 1/2 of a large Jalapeno (split in half and seeded)
• 1/2 cup of Olive Oil
• 2 Tablespoons of Red Wine Vinegar
• 1 teaspoon of Red Pepper Flakes
• 2 teaspoons of Dried Oregano
• Salt (dash) adjust to your preference
• 1/4 teaspoon of Pepper
• Garlic Powder

If you don’t like cilantro, you can replace it with flat-leaf parsley or Italian parsley. You can find my recipe using parsley at the end of this post. Or use it instead of cilantro.

You will need a baking pan or aluminum pan. Use a blender (I used my blender) or a food processor to make the marinade. A sharp chef knife for trimming the tri-tip if you get it untrimmed. And a meat thermometer.

Directions

How To Cook Tri-Tip on The Grill Or Oven

1. Take out the tri-tip while preparing the marinade. Make the Chimichurri sauce (marinade for the tri-tip) in a blender or food processor. Add all the ingredients into the blender and pulse/blend until fully combined.
   NOTE: Pour into 2 separate bowls. One to use to coat the meat and one to use for the garnish.
2. Trim the fat from the tri-tip roast. You can leave a thin layer of fat (Or purchase pre-trimmed from the grocery store).
3. Lightly, add salt and pepper, and a layer of garlic powder to the meat. Add the beef to an aluminum pan or baking pan (with a thin coating of olive oil). Then coat the tri-tip with the marinade. Let it rest for 15-20 minutes with the marinade on.
   NOTE: I placed the fat side down.
4. Bake in the oven (of your grill or stove) Start it at (heat the grill or oven) 500F Insert the prepared tri-tip and cook it for 5 minutes. Then turn the burner down to (between) 350F-400F.
5. Bake it until it reaches your preferred redness (rare, medium, or well done). Bake 20 minutes per pound. Test it with a meat thermometer (in the thickest part). 120F internal temp is rare. We cooked ours to medium-well. tri-tip steak is done at
6. When the tri-tip roast is cooked let it rest for about 10-15 minutes. Slice it against the grain, evenly sliced. Serve it on a platter, garnish the slices with extra marinade (that has not touched the raw meat), and enjoy!

image credits Theresa Huse DearCreatives.com

Recipe Notes

• NOTE: It is important to use a high temperature to create the sear on the beef. Then lower the temperature to finish it cooking slowly. All grills and ovens run slightly differently. If the oven runs hot or normal use 350F, if it runs low use 375F or 400F. Adjust the temperature as needed. Cook it low and slow after searing.
• Take the tri-tip out of the oven 5-10 minutes earlier than your desired doneness and allow it to rest. This will ensure you don’t overcook it.
• I don’t use a rack in my pan.

Marinade For Tri Tip

Bake times for (Beef) Tri-Tip

• 120F Rare
• 130-135F Medium Rare
• 135-145 Medium
• 150-155 Medium Well
• 160 Well Done

What to serve with Tri-Tip?

We love serving corn on the cob, tossed green salads, and other vegetables. It goes well with baked potatoes and mashed potatoes.

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Yield: 8 Servings

Tri Tip With Chimichurri Sauce

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Tri Tip With Chimichurri Sauce – This tri-tip is flavorful, delicious, juicy, and cooked to perfection! Use cilantro, garlic cloves, red onion, olive oil, spices, and optional jalapeno to make the marinade for the tri-tip. Bake it in a pan on the grill or in the oven...

Prep Time 20 minutes

Cook Time 50 minutes

Additional Time 15 minutes

Total Time 1 hour 25 minutes

Ingredients

Tri Tip Roast

• 3 pound trimmed tri tip roast

Chimichurri Sauce

• Cilantro (1 bunch, wash and cut off the ends)
• 1/4 of Red Onion (roughly chopped)
• 4 Garlic Cloves (peeled)
• 1/2 of a large Jalapeno (split in half and seeded)
• 1/2 cup of Olive Oil
• 2 Tablespoons of Red Wine Vinegar
• 1 teaspoon of Red Pepper Flakes
• 2 teaspoons of Dried Oregano
• Salt (dash) adjust to your preference
• 1/4 teaspoon of Pepper
• Garlic Powder

Instructions

How To Make Chimichurri Sauce And Marinade and Cook Tri Tip

1. Take out the tri-tip while preparing the marinade. Make the Chimichurri sauce (marinade for the tri-tip) in a blender or food processor. Add all the ingredients into the blender and pulse/blend until fully combined.NOTE: Pour into 2 separate bowls. One to use to coat the meat and one to use for the garnish.
2. Trim the fat from the tri-tip roast. You can leave a thin layer of fat (Or purchase pre-trimmed from the grocery store).
3. Lightly, add salt and pepper, and a layer of garlic powder to the meat. Add the beef to an aluminum pan or baking pan (with a thin coating of olive oil). Then coat the tri-tip with the marinade. Let it rest for 15-20 minutes with the marinade on. NOTE: Place the fat side down.
4. Bake in the oven (of your grill or stove) Start it at (heat the grill or oven) 500F Insert the prepared tri-tip and cook it for 5 minutes. Then turn the burner down to (between) 350F-400F.
5. Bake it until it reaches your preferred redness (rare, medium, or well done). Bake 20 minutes per pound. Test it with a meat thermometer (in the thickest part). 120F internal temp is rare. We cooked ours to medium-well. tri-tip steak is done at a variety of temperatures see the chart on the blog post.
6. When the tri-tip roast is cooked let it rest for about 10-15 minutes. Slice it against the grain, evenly sliced. Serve it on a platter, garnish the slices with extra marinade (that has not touched the raw meat), and enjoy!

Notes

Important Roasting Instructions

• It is important to use a high temperature of 500F to create the sear on the beef. Then lower the temperature to finish it cooking slowly. All grills and ovens run slightly differently. If the oven runs hot or normal use 350F, if it runs low use 375F or 400F. Adjust the temperature as needed. Cook it low and slow after searing.
• Remove the tri-tip from the oven about 5-10 minutes before the cooked temperature (doneness) you are trying to achieve. The meat will continue cooking as it rests. This will help keep it from overcooking.
• I don't use a rack in my pan for this.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 486Total Fat 32gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 141mgSodium 92mgCarbohydrates 2gFiber 0gSugar 0gProtein 45g

Not all nutritional information is always 100% accurate.

Are you looking for more recipes for steak, roast beef, or tri-tip?

• Carne Asada Steak (Tri-Tip grilled on the grill)
• Strip Steak Recipe (cooked on the stove-top)
• Marinated Grilled Steak
• Herb Roast Beef Recipe
• How To Cook A Rib Eye Roast
• Recipe Index

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