Grilled Tri-Tip Steak with Garlic and Herb Chimichurri

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

Tender California-style tri-tip steak grilled to perfection and topped with a vibrant garlic and herb chimichurri sauce. This california-inspired beef 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Grilled Tri-Tip Steak with Garlic and Herb 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 Garlic and Herb 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 tri-tip steak from drying out.

Can I substitute ingredients in Grilled Tri-Tip Steak with Garlic and Herb 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 Garlic and Herb 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 Garlic and Herb Chimichurri?

California beef 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.

Related recipes