Grilled Tri-Tip Steak with Riverside Citrus Chimichurri
Smoky grilled tri-tip steak paired with a bright, zesty chimichurri featuring fresh herbs and local citrus for a vibrant finish. This american-inspired grilling ready in about 35 minutes pairs tri-tip steak, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.
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, peeled garlic cloves
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Tri-Tip Steak with Riverside Citrus Chimichurri take to make?
Total time is about 35 minutes (15 min prep + 20 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 Riverside Citrus 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 Riverside Citrus 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 Riverside Citrus Chimichurri for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Riverside Citrus Chimichurri?
American grilling 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.
