Grilled Tri-Tip Steak with Riverside Citrus Chimichurri

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Smoky grilled tri-tip steak paired with a bright, zesty chimichurri featuring fresh herbs and local citrus for a vibrant finish. This American grilling recipe, ready in about 35 minutes, pairs tri-tip steak, olive oil, and salt for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Ingredients

• 1.5 lbs tri-tip steak
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup cilantro leaves
• 1/2 cup parsley leaves
• 3 garlic cloves, peeled
• 1/2 tsp red chili flakes
• 2 tbsp fresh orange juice
• 1 tbsp fresh lime juice
• 1 tbsp red wine vinegar
• 1/4 cup olive oil for chimichurri

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat grill to medium-high heat (about 400°F). Rub 1.5 lbs tri-tip steak evenly with 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper. Set aside for 10 minutes to come to room temperature.
2. Step 2: While the grill heats, combine 1/2 cup cilantro leaves, 1/2 cup parsley leaves, 3 peeled garlic cloves, and 1/2 tsp red chili flakes in a food processor. Pulse until finely chopped but not pureed.
3. Step 3: Transfer herb mixture to a bowl and stir in 2 tbsp fresh orange juice, 1 tbsp fresh lime juice, 1 tbsp red wine vinegar, and 1/4 cup olive oil. Season chimichurri with salt to taste and set aside to let flavors meld.
4. Step 4: Place tri-tip steak on the grill and cook for 6-8 minutes per side, flipping once, until an internal temperature of 135°F for medium-rare is reached. Remove from grill and let rest for 10 minutes.
5. Step 5: Slice steak thinly against the grain and serve drizzled with 1/3 cup chimichurri sauce, allowing the zesty citrus and herb flavors to complement the smoky meat.