The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.
- 1 tablespoon sesame seeds
- 1 tablespoon smoked paprika
- 2 tablespoons plus ½ cup olive oil
- 2 teaspoons kosher salt, plus more
- 2 teaspoons freshly ground black pepper, plus more
- 2 pounds tri-tip steak or two 1-pound sirloin steaks
- 2 garlic cloves, finely grated
- 2 cups finely chopped parsley
- ½ cup finely chopped cilantro
- 1 tablespoon agave nectar
Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. pepper in a small bowl to combine. Rub all over steak and let sit at room temperature 30 minutes.
Meanwhile, prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115°, 20–30 minutes. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120° for medium-rare (temperature will continue to rise off heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and remaining ½ cup oil; season with salt and pepper. Serve steak with chimichurri.
Nutritional ContentCalories (kcal) 470 Fat (g) 34 Saturated Fat (g) 7 Cholesterol (mg) 100 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 34 Sodium (mg) 720Reviews SectionI have made many tri tips on a charcoal grill and this was the best!! I did a sweet and spicy marinade on it. (Salt, pepper, garlic, apple juice, laugunitas beer, chipotle, sirracha, brown sugar..and some more) i usually put my tenderloin over direct heat for a few minutes and then do indirect. This recipe said the opposite and it came out so much more juicy and flavorful!!!! The outside char I had more control of and it came out perfect!! I wouldnt change a thing about grilling!! I did not follow the marinade recipe so dont quote me on that.
Grilled Tri-Tip Steak with Chimichurri Sauce
I love grilled steak in the summer and this recipe with fresh, herbaceous chimichurri sauce is a great way to change it up.
Technique tip: Start your grill off on high to get a nice char, then back the temperature down to low.
Swap option: This works great with any steak cut, as well as with pork tenderloin or pork chops.
Tri-tip and Chimichurri
Some years ago my DH and I were vegan. It lasted for nine months and we loved it. The reason we gave it up isn’t clear in my mind but I know it has something to do with steak…melt in your mouth beef. We are working towards veganism again but it is easy recipes like this Tri-tip and chimichurri sauce that make me want to keep the meat in the diet. Tri-tip is one of my favorite cuts of beef. When not over cooked, it melts in your mouth and it full of flavor. Plus, if you have any leftovers, they are great sliced thin for a tri-tip bbq sandwich the next day!
Delicious Rating: Some people tell you it is a sin to cook a tri-tip in the oven. That’s because they have never had a deliciously oven cooked tri-tip. This recipe cooks the tri-tip in the oven. If you don’t have a grill or just like oven cooking then this recipe is perfect for you. I baked some sweet potatoes at the same time and included some veggies in the dutch oven to cook along with the tri-tip. It is the perfect dinner to make and the chimichurri sauce is an excellent addition. Just blend everything up in a food processor and voila! Dinner is ready! FOR RECIPE & PHOTO GUIDE CLICK → →
Smoked Tri Tip with Chimichurri
Smoked Tri Tip finished with the fragrant and acidic Chimichurri make for the perfect bite. If you’ve never had Tri-Tip before, run, don’t walk, to your butcher and ask them to special order it for you- it’s a wonderful cut of meat, especially for smoking and then finishing with a sear.
Leftovers are wonderful on their own but great served on a salad, or served French Dip style on French bread with swiss, horseradish and au jus.
This cut of meat is more common on the West Coast than the East, so I decided to make it worth my while and ordered Wagyu Tri Tip from Snake River Farms. Boy, was it delish!
When I want to make a memorable meal, I like to go all out and you can’t beat the marbling you’ll find in Wagyu Beef! I like to order their high-quality meat such as Wagyu Beef or Heritage Korobuta Pork for special occasions or when I want to go all out and impress my guests. Or when I’m trying to butter my husband up for something! Ha!
Tips for smoking on different types of grills and smokers
You can smoke on your charcoal or gas grill or a dedicated smoker with various methodologies. For both gas and charcoal you will create direct and indirect zones and cook the meat on indirect.
For charcoal, you will add wood to the fire. For gas grills, you will need to use a “smoker tube” to obtain smoke. This is a tube that you can fill with pellets and it adds smoke to anything you cook.
For a dedicated smoker, if you want to obtain char marks or crust on the outside of the meat, at the end you will need to finish cooking the meat on direct heat on a grill or sear in a cast iron skillet.
A smoker tube allows you to add smoke flavor on a gas grill, or to infuse extra smoke flavor on a pellet smoker.
Take a look at the guide below to help you determine what temperature your steak should reach! If you are wondering about what internal temperatures other proteins should meet, check out my BBQ Calculator ! To determine what temperature your meat is at, I recommend using an internal read thermometer, such as Thermapen .
- 1 bison* tri-tip or beef tri-tip, 1 1/2 to 1 3/4 in. thick and about 2 lbs., trimmed of fat
- ¾ cup olive oil
- Juice of 1/2 lemon
- 1 tablespoon granulated garlic or garlic powder
- 1 tablespoon freshly cracked pepper
- 1 ½ teaspoons sea salt
- Chimichurri (recipe follows)
Combine tri-tip with oil and seasonings in a 1-gal. resealable plastic bag. Chill about 24 hours.
Take bag from refrigerator about 1 hour before cooking. Meanwhile, set a cast-iron griddle or large cast-iron skillet on a grill and heat grill to high (450° to 550°).
Lay tri-tip on hot griddle. Cover grill and cook, turning once or twice, until meat is deep brown and an instant-read thermometer reaches 130° (medium-rare don't overcook), 15 to 20 minutes total.
Transfer tri-tip to a board, tent with foil, and let rest 10 minutes. Slice across the grain and serve with chimichurri.
Chimichurri: In a food processor, pulse 2 tbsp. balsamic vinegar, 1/2 cup packed parsley sprigs, 7 garlic cloves, 1/3 cup packed fresh rosemary leaves, 2 tbsp. fresh oregano leaves, 1 tbsp. lemon juice, and 1 1/2 tsp. each red chile flakes and sea salt to coarsely chop. While pulsing, pour in 2/3 cup extra-virgin olive oil. Let sauce rest at least 1 hour or chill up to 3 days, then bring to room temp.
*Find bison at well-stocked butchers.
WHAT: An Argentinean style of cooking on a hot griddle (plancha) over a grill. Chef Jay Bentley of Open Range in Bozeman, Montana, has cooked a la plancha for decades and gave us his tips.
WHY: It quickly creates an even sear, for meat that's crusty outside, juicy inside. Plus, drips of marinade stay on the plancha, rather than hitting the coals. Grill salmon, onions, and zucchini this way too.
Perfectly cooked Tri Tip topped with Chimichurri sauce.
- 1 - 2 pound, 2-inch-thick tri tip steak
- A coarse seasoning/dry rub with a generous amount of pepper
- Olive oil
Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C.
Rub the tri tip with olive oil and apply a generous amount of seasoning on both sides. Let it rest for about 30 minutes while your EGG comes up to temperature.
Place the tri tip on the EGG and cook until it reaches an internal temperature of 115°F/46°C. Remove and cover with foil to let it rest for about 10 minutes.
Remove the convEGGtor and switch to direct heat, and get the EGG up to 500°F/260°C.Sear the tri tip on high heat for 2-3 minutes per side.
Remove and let rest for another 10 minutes. Slice against the grain, and serve with chimichurri.
- 1½ cup parsley
- 1 cup chopped cilantro
- 1/3 cup oregano
- ¼ cup minced red onion
- 3 tsp. minced garlic
- ½ tbsp. salt
- Juice from 1 lime
- 1 tbsp. white wine vinegar
- 1 cup extra virgin olive oil
Crush the garlic and salt together to make a paste. Add cilantro, oregano, parsley and red onion and lime juice. Mix ingredients together. Add white wine vinegar and extra virgin olive oil and salt/pepper to taste. Mix thoroughly for even flavor. Use immediately or let rest in the refrigerator overnight for more fuller flavor.
Recipe: Smoked California Tri-Tip with Chimichurri
This recipe combines the flavors of smoke and fire for a cut of beef that bridges the gap between steak and brisket.
2 tablespoons kosher salt
2 tablespoons coarse ground black pepper
1 tablespoon granulated garlic
1 teaspoon coarse ground black pepper
1 tablespoon balsamic vinegar
Instructions: Heat smoker to 225-250 degrees using preferred wood (oak, pecan and cherry are good options).
Allow tri-tip to come to room temperature, and trim off any excess or hardened fat (this is an inexact science, so use your judgment). Rub entirely with olive oil. In a small bowl, add and mix the salt, pepper, garlic and brown sugar for the rub. Apply rub all over the meat.
Place the tri-tip in the smoker for 1 hour, or until it reaches an internal temperature of 135 degrees.
Rake down and spread the hot coals from the wood in the smoker to form a bed. Either place the tri-tip directly on the coals and cook each side for 2 minutes, or place in a cast iron pan on top of the coals and cook for 3 minutes per side (see Note).
Remove tri-tip from fire and wrap in aluminum foil. Allow to rest for 10 minutes.
In the meantime, make the chimichurri. Finely chop the parsley and cilantro by hand or in a food processor. Add salt, pepper, garlic, balsamic vinegar and olive oil and mix.
Slice the tri-tip against the grain of the meat, and top with chimchurri.
Note: If you choose to place the tri-tip directly on the coals, make sure the coals are either from the wood itself or hardwood lump charcoal. If you are using briquettes, sear the tri-tip in a cast iron pan.
Looking for more dinner ideas?
Lastly, if you make this Santa Maria Tri-Tip with Chimichurri recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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Grilled Tri-Tip with Chimichurri
If you can find beef tri-tip sirloin and are in need of a high heat steak change-up, get some. Tri-tip makes a fantastic steak. It’s lean, tender, and easy to grill. And it’s even better with a smear of fresh chimichurri, the Argentinian accoutrement to grilled meats.
If you haven’t had it yet, tri-tip is a triangular cut of beef from the lower floors of the sirloin department. It’s also known as Santa Maria steak or Santa Maria-style barbecue, long popular in central California where allegedly someone decided to grill it as a steak and not just grind it up for other uses like burgers.
Some folks apply a seasoning rub before grilling a tri-tip, but I’m not a Montreal seasoning guy so colorful rubs and red meat aren’t my thing. Paprika on a steak says to me that you’re either bored or trying too hard. That trip on the central Texas barbecue trail branded me with the conviction that before grilling or smoking beef needs only Kosher salt and coarse ground black pepper. At most I could see a simple paste salt/garlic paste mashed up with the flat side of a knife. Sorta like you’d do for a leg of lamb.
While the tri-tip grills just like any steak, it also takes well to a little smoke. Taft’s Ale House in Cincinnati’s Over-the-Rhine neighborhood (housed in the former, spectacular St. Paul’s Evangelical Church) serves delicious smoked tri-tip steaks and sandwiches. The meat is first charred, then smoked over hickory, then finished in the oven to a nice medium rare. So, adding a little hardwood to your coals in the Weber kettle for a light wisp of smoke as the steak grills is a nice addition.
For the chimichurri, a quick wiz-up of fresh cilantro and parsley, onion, garlic, vinegar, olive oil. Season with salt, pepper, and red pepper flakes. That’s it.
If you like this, you’ll love hanger steak!
And you’ll also want a side of Tater Logs. We simply can’t get enough of these. You can make them in the oven or on the grill.
Broccoli Rabe is R.B.’s other favorite steak side.
And don’t forget to grill some bread while the grill’s hot. Do a big loaf, it keeps on giving.
Grilled Marinated Tri Tip with Chimichurri
Trim any fat off of the tri tip. Add garlic, shallot, parsley, rosemary, thyme, red wine vinegar, Worcestershire, soy sauce, brown sugar, canola oil, red chili flake, black pepper and kosher salt to a blender. Blend ingredients until smooth. Put trimmed tri tip in a plastic bag and add blended marinade. Rub marinade all over tri tip and let marinate over night
in the refrigerator.
Turn grill on to medium heat.
Pull tri tip out of the refrigerator at least 15 minutes prior to grilling. Grill marinated tri tip until internally 125 degrees. About 10-15 minutes per side, depending on tri tip thickness. Let tri tip rest for 10-15 minutes before thin slicing. Top thin sliced tri tip chimichurri and garnish with trimmed pea shoots.
Whisk all of the ingredients listed under chimichurri together in a mixing bowl. Season with kosher salt to taste. Set aside in the refrigerator until ready to serve on top of marinated tri tip. Enjoy with LangeTwins Thirty Eight Cabernet Sauvignon.
Chef Nick Kubitz
Our partnerships with talented chefs always start with the wines. When planning for any event, we consider the wine first before we move on to the challenge of asking our team to develop a meal that reflects a unique synergy. We are grateful to have a homegrown guy as one of our ‘aces’ in the kitchen. He is definitely a man who demonstrates a unique sense of tasting, pairing, and creating food recognizing the efforts made in the vineyard to produce our fabulous varietals.
At first glance, Chef Nick Kubitz looks like he should be a bouncer at your favorite club - big, burly, gritty but with a quiet confidence that owns the room. And actually he has clawed his way to the top with those jobs while earning his culinary management and hospitality degree at the Art Institute of California, San Diego. The past decade has found him trying his hand at a BBQ restaurant, managing a food truck, and working alongside Michelin starred chefs in San Francisco.
Kubitz has developed a passion for the best and freshest ingredients that San Joaquin County has to offer, and his past experience of overseeing a large kitchen in a San Francisco tech company allowed him to harness and integrate the tastes of ingredients from around the world to satisfy the many cultures of that particular employee base.
And he is not one to shy aware from pressure – Kubitz has twice joined us at the world-renowned Aspen Food and Wine show creating a series of private food experiences to tease guests away from the main tent headliner chefs. His knowledge of Lodi wines, the appellation, and terroir all layer into the choices he makes in the kitchen to offer what we would consider a ‘perfect pairing’.
We sit up nights trying to figure out how to shackle Kubitz to our kitchen – we block his calendar every chance we get, but support his dream of owning a unique fine dining company called Range – a place that will showcase the range of his talents and experiences.
You’ll find unique crafted recipes from Kubitz within this blog, give them a try and send us your thoughts and of course, a photo of the final product!