Grilled Tri-Tip Steak with Garlic and Herb Chimichurri

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender California-style tri-tip steak grilled to perfection and topped with a vibrant garlic and herb chimichurri sauce. This California-inspired beef recipe, ready in about 55 minutes, pairs tri-tip steak, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 California cuisine 420 cal/serving

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Ingredients

2 lbs tri-tip steak
1 tbsp kosher salt
1 tsp freshly ground black pepper
4, minced garlic cloves
1/2 cup, chopped fresh parsley
2 tbsp, chopped fresh oregano
3 tbsp red wine vinegar
1/3 cup olive oil
1/2 tsp red chili flakes
1 tbsp lemon juice

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Instructions

Step 1: Season a 2 lb tri-tip steak evenly with 1 tbsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 30 minutes.
Step 2: Preheat grill to medium-high heat (around 400°F). Place the steak on the grill and cook for 6-7 minutes per side for medium-rare, or adjust time for desired doneness.
Step 3: While the steak grills, prepare chimichurri by combining 4 minced garlic cloves, 1/2 cup chopped fresh parsley, 2 tbsp chopped fresh oregano, 3 tbsp red wine vinegar, 1/3 cup olive oil, 1/2 tsp red chili flakes, and 1 tbsp lemon juice in a bowl. Whisk until well combined and slightly emulsified.
Step 4: Remove steak from the grill and let rest for 10 minutes to redistribute juices. Slice thinly against the grain and drizzle generously with the garlic and herb chimichurri sauce before serving.