tri tip steak recipe
- The Best tri tip steak recipe
- Perfectly Cooked Tri-Tip Steak with Chimichurri
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Perfectly Cooked Tri-Tip Steak with Chimichurri Works
- ❓ Frequently Asked Questions About Perfectly Cooked Tri-Tip Steak with Chimichurri
The Best tri tip steak recipe
I also really appreciate how healthy it can be, depending on how you prepare it. Tri-tip is leaner than some other cuts, and when you cook it low and slow, you keep all the good nutrients in there. My kids eat it because it’s got that satisfying protein without being too heavy, and I love that it’s something they can actually enjoy without feeling like they’re missing out on anything. Plus, it’s great for special occasions—whether it’s a birthday, a family gathering, or just a nice dinner with friends, it always gets rave reviews. And honestly, it’s so easy to make ahead of time, so you can prep it the night before and just pop it in the oven in the morning. It’s that kind of recipe that feels like hard work but turns out effortless once you get the hang of it. Plus, the kids love helping with the prep, and it’s a great way to teach them about cooking too.
Perfectly Cooked Tri-Tip Steak with Chimichurri
A juicy, flavorful tri-tip steak seasoned with garlic, salt, and pepper, served with a vibrant chimichurri sauce and roasted vegetables. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs (700g) tri-tip steak
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ½ cup fresh parsley
- 3 cloves garlic
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 tsp red pepper flakes (optional)
- ½ tsp salt
- 2 cups cherry tomatoes
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper. -
2
Slice the tri-tip steak against the grain into ½-inch thick slices. In a bowl, mix olive oil, balsamic vinegar, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and salt. Coat the steak slices generously with the marinade and let sit for 10 minutes. -
3
While the steak marinates, prepare the chimichurri: In a food processor, pulse parsley, garlic, vinegar, olive oil, red pepper flakes, and salt until finely chopped. -
4
Arrange cherry tomatoes, sliced bell pepper, and broccoli florets on the prepared baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Roast for 12-15 minutes until vegetables are tender. -
5
Heat an oven-safe skillet over high heat. Add steak slices and sear for 2-3 minutes per side until browned. Transfer to the oven and cook for 8-10 minutes for medium-rare (internal temperature 125°F/52°C). Remove and let rest for 5 minutes. -
6
Spoon chimichurri sauce over the steak slices and serve with roasted vegetables.
🔧Equipment
- Cutting board
- Sharp knife
- Mixing bowls
- Oven-safe skillet or baking dish
- Oven
- Food processor (optional)
📊Nutrition Facts (per serving)
📝Notes
- For medium-rare, aim for an internal temperature of 125°F (52°C).
- Adjust chimichurri spice level by adding or omitting red pepper flakes.
- Let the steak rest before slicing to retain juices.
- Substitute tri-tip with flank steak if unavailable.
Watch Video Of How Perfectly Cooked Tri-Tip Steak with Chimichurri Works
❓ Frequently Asked Questions About Perfectly Cooked Tri-Tip Steak with Chimichurri
What is the best way to prepare tri-tip steak for beginners?
The best way to prepare tri-tip steak for beginners is to start with a medium-rare to medium doneness (around 125–130°F internal temperature) for a tender texture. First, let the steak rest for 10–15 minutes after cooking to retain juices. Season generously with salt and pepper, then sear in a hot skillet or grill for 2–3 minutes per side for a crispy exterior. For extra flavor, brush with butter or olive oil before cooking. Avoid overcrowding the pan to ensure even cooking.
How do I know when tri-tip is cooked to the perfect doneness?
Use a meat thermometer to check the internal temperature of tri-tip. For medium-rare (ideal for tri-tip), aim for 125–130°F. If you prefer medium (130–135°F), it will still be tender but slightly firmer. For a more robust flavor, let it rest for 10–15 minutes before slicing—this helps redistribute juices.
Can I marinate tri-tip steak, and if so, what’s the best marinade?
Yes! Marination enhances flavor and tenderness. A simple olive oil, garlic, rosemary, and balsamic vinegar mix works well, or try a beefy marinade with soy sauce, Worcestershire, Dijon mustard, and smoked paprika. Marinate for 2–12 hours (not overnight) to avoid over-soaking. For best results, pat the steak dry before cooking to ensure a good sear.
How should I slice tri-tip steak for serving?
Slice tri-tip against the grain (perpendicular to the muscle fibers) for tenderness. Thinly slice against the lean side (the white part) for a cleaner look. If you prefer thicker slices, cut slightly with the grain for a more robust bite. Pair with a quick sauce like chimichurri or a red wine reduction to complement the rich flavor.
What are some great side dishes to pair with tri-tip steak?
Tri-tip pairs beautifully with roasted potatoes, grilled asparagus, or a fresh salad (like arugula with lemon vinaigrette). For carbs, try garlic mashed potatoes or creamy polenta. A simple roasted root vegetable medley (carrots, parsnips, beets) balances the richness. Don’t forget a bold red wine or a classic steak sauce to round out the meal.
