tri tip recipe
- The Best tri tip recipe
- Perfectly Seasoned Tri-Tip Steak with Chimichurri
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Perfectly Seasoned Tri-Tip Steak with Chimichurri Works
- ❓ Frequently Asked Questions About Perfectly Seasoned Tri-Tip Steak with Chimichurri
The Best tri tip recipe
I also appreciate how easy it is to prep ahead. You can marinate it overnight, then cook it fresh in the morning, and it still turns out perfect. It’s one of those recipes that feels like a labor of love but doesn’t take forever. Plus, the health benefits make it a smart pick—it’s packed with protein, iron, and zinc, and it’s usually lower in saturated fat than other cuts. I’ve even had friends who’ve swapped it for steak night at work because it’s just as impressive but easier to handle. And the best part? It’s forgiving. If you’re not a seasoned grill master, you can still get great results. Just keep it medium-rare, let it rest, and slice it against the grain—it’ll be a crowd-pleaser every time.
Perfectly Seasoned Tri-Tip Steak with Chimichurri
A juicy and flavorful tri-tip steak seasoned with a bold chimichurri sauce, perfect for a weeknight dinner. The steak is seared to medium-rare perfection and served with a vibrant herbaceous sauce.
🥘Ingredients
- 2 lbs tri-tip steak (about 1.5 inches thick)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp onion powder
- 1 cup fresh parsley
- 3 cloves garlic
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 cup red wine
- 1 tsp red pepper flakes (optional)
- 1 tsp salt
- Fresh parsley
- Lemon wedges
- Crushed red pepper flakes
👨🍳Directions
-
1
Preheat your oven to 425°F (220°C). If grilling, preheat the grill to high heat. -
2
For the chimichurri sauce: In a bowl, combine parsley, garlic, red wine vinegar, olive oil, red wine, red pepper flakes, and salt. Mix well and set aside. -
3
Pat the tri-tip steak dry with paper towels. In a small bowl, mix olive oil, salt, black pepper, garlic powder, smoked paprika, and onion powder. Rub the mixture evenly over both sides of the steak. -
4
Heat a grill or skillet over high heat. Sear the steak for 2-3 minutes per side for medium-rare (adjust time for desired doneness). Transfer to a baking sheet if grilling. -
5
Place the steak in the preheated oven and bake for 8-10 minutes (or until internal temperature reaches 130°F/54°C for medium-rare). Let rest for 5 minutes before slicing. -
6
While the steak rests, whisk the chimichurri sauce ingredients together in a small bowl. -
7
Slice the steak against the grain and serve with chimichurri sauce, garnished with fresh parsley, lemon wedges, and crushed red pepper flakes if desired.
🔧Equipment
- Cutting board
- Sharp chef’s knife
- Measuring spoons
- Mixing bowls
- Steak spatula
- Grill or stovetop skillet
- Oven-safe skillet or cast-iron pan
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, marinate the steak in the chimichurri sauce for 30 minutes before cooking.
- Ensure your steak reaches the correct internal temperature for your desired doneness (use a meat thermometer).
- Adjust the chimichurri sauce to taste—add more garlic or red pepper flakes for extra kick.
- Leftovers can be reheated gently in the oven or on the stovetop.
Variations
- Add a sprinkle of grated Parmesan cheese on top before serving.
- Serve with roasted potatoes or a fresh salad for a complete meal.
Watch Video Of How Perfectly Seasoned Tri-Tip Steak with Chimichurri Works
❓ Frequently Asked Questions About Perfectly Seasoned Tri-Tip Steak with Chimichurri
What is the best way to prepare tri-tip for a perfect sear?
To achieve a perfect sear on tri-tip, start by patting the meat dry with paper towels, then season generously with kosher salt and freshly ground black pepper. Sear the tri-tip in a hot skillet or on a grill over high heat for about 2-3 minutes per side to create a flavorful crust. Avoid moving the meat during searing to ensure a good browned exterior.
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How long should I cook tri-tip for medium-rare?
For medium-rare tri-tip, aim for an internal temperature of around 130–135°F (54–57°C). Use a meat thermometer to check doneness. Cook the tri-tip on a grill or in a cast-iron skillet over medium heat, basting occasionally with butter, garlic, and herbs. For a whole tri-tip (about 3–4 lbs), plan for roughly 15–20 minutes per pound, depending on thickness.
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Can I use a slow cooker or Instant Pot for tri-tip?
Yes, you can cook tri-tip in a slow cooker or Instant Pot, though it’s less traditional. For a slow cooker, sear the tri-tip first (for flavor), then cook on low for 3–4 hours. For an Instant Pot, use the high-pressure setting for 30–40 minutes (depending on size) with a little broth or oil. The meat will be more tender but may not have the same sear as grilling or pan-searing.
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What are the best seasonings to pair with tri-tip?
Tri-tip pairs well with bold, savory seasonings. Classic options include:
– Garlic powder, onion powder, smoked paprika, and brown sugar (for a sweet-and-spicy glaze).
– Dried oregano, thyme, and rosemary (for a Mediterranean-inspired rub).
– Cajun seasoning or hot sauce (for a spicy kick).
– Fresh herbs like rosemary, thyme, and parsley (for brightness).
– Salt, black pepper, and a touch of cayenne (for a simple but effective dry rub).
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How do I avoid drying out tri-tip while cooking?
To keep tri-tip juicy, follow these tips:
1. Don’t overcook—pull it out when it reaches your target temperature (130°F for medium-rare).
2. Rest it before slicing—let it rest for 5–10 minutes after cooking to redistribute juices.
3. Use a meat thermometer—overestimating doneness can dry out the meat.
4. Baste frequently—drizzle with melted butter, olive oil, or a sauce while cooking to add moisture.
5. Avoid wrapping in foil—this traps steam and can make it tough; instead, tent loosely with foil if needed.
6. Choose thicker cuts—opt for a well-marbled tri-tip for better juiciness.
