Description
This Sizzling Tri-Tip recipe is paired perfectly with a vibrant Chimichurri sauce, making for a deliciously bold meal.
Ingredients
Scale
- 2 pounds tri-tip steak
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 cup olive oil
Instructions
- Preheat your grill to high heat.
- Rub the tri-tip steak with olive oil, salt, pepper, garlic powder, and onion powder.
- Place the steak on the grill, searing each side for 4-5 minutes until a crust forms.
- Reduce the heat to medium and continue cooking until the internal temperature reaches 135°F for medium-rare.
- Remove steak from grill and let it rest for 10 minutes before slicing.
- In a bowl, combine parsley, cilantro, red wine vinegar, red pepper flakes, minced garlic, salt, and olive oil to create the chimichurri.
- Serve sliced tri-tip with chimichurri on top.
Notes
- For extra flavor, marinate the steak overnight.
- Chimichurri can be made ahead of time and stored in the refrigerator.
- Adjust the spice level in the chimichurri by adding more or fewer red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 90mg