Grilled Tri-Tip Steak with California Avocado Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled California tri-tip steak served with a creamy, herbaceous avocado chimichurri that balances smoky and fresh flavors. This American-inspired barbecue recipe, ready in about 55 minutes, pairs California tri-tip steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 6 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 lbs California tri-tip steak and season generously with 1 tbsp kosher salt, 1 tbsp freshly cracked black pepper, and 3 minced garlic cloves, rubbing the seasoning into all sides; let rest at room temperature for 30 minutes.
  2. Step 2: Preheat a grill to medium-high heat (about 450°F) and oil the grates to prevent sticking.
  3. Step 3: Grill the tri-tip steak directly over the heat for 6-7 minutes per side for medium-rare, flipping once until a dark crust forms and internal temperature reaches 130°F; remove from grill and let rest for 10 minutes.
  4. Step 4: Meanwhile, prepare the avocado chimichurri by blending 1 ripe peeled and pitted avocado, 1/2 cup packed fresh parsley, 1/4 cup packed fresh cilantro, 2 tbsp red wine vinegar, 1/4 cup extra virgin olive oil, 1/4 tsp red chili flakes, 1 tbsp fresh lemon juice, and 2 tbsp water in a food processor until smooth and creamy.
  5. Step 5: Slice the rested tri-tip thinly against the grain and drizzle generously with the creamy avocado chimichurri before serving.

Frequently asked questions

How long does Grilled Tri-Tip Steak with California Avocado Chimichurri take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Tri-Tip Steak with California Avocado Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep california tri-tip steak from drying out.

Can I substitute ingredients in Grilled Tri-Tip Steak with California Avocado Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Tri-Tip Steak with California Avocado Chimichurri for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Tri-Tip Steak with California Avocado Chimichurri?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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