Tri-Tip With Chimichurri Recipe

Name: Tri-Tip With Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sesame seeds; 1 tablespoon smoked paprika; 2 tablespoons plus 1/2 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; 1/2 cup finely chopped cilantro; 1/4 cup red wine vinegar; 1 tablespoon agave nectar

Servings: persons

1 tablespoon sesame seeds
1 tablespoon smoked paprika
2 tablespoons plus 1/2 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
1/2 cup finely chopped cilantro
1/4 cup red wine vinegar
1 tablespoon agave nectar

1
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.
2
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 115u00b0F, 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 120u00b0F 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.
3
While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and remaining 1/2 cup oil; season with salt and pepper. Serve steak with chimichurri.

841

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon sesame seeds, 1 tablespoon smoked paprika, 2 tablespoons plus 1/2 cup olive oil, 2 teaspoons kosher salt, plus more, and more.

Yes, Tri-Tip With Chimichurri falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tri-Tip With Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions