Grilled Tri-Tip Steak with Riverside Spice Rub
A juicy grilled tri-tip steak seasoned with a smoky spice rub inspired by Riverside’s BBQ flavors, served with a simple chimichurri sauce. This american-inspired grilling ready in about 60 minutes pairs tri-tip steak, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 2 lbs tri-tip steak
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 1 clove minced garlic
- 1/3 cup extra virgin olive oil
Instructions
- Step 1: In a small bowl, combine 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tbsp kosher salt, and 1 tsp black pepper to make the Riverside spice rub. Pat dry 2 lbs tri-tip steak and rub this spice mixture evenly all over the meat. Let rest at room temperature for 30 minutes.
- Step 2: Preheat your grill to medium-high heat (about 400°F). Lightly brush the steak with 2 tbsp olive oil to prevent sticking. Grill the tri-tip for 6-7 minutes per side for medium rare, turning once, until an instant-read thermometer reads 130°F. Remove from heat and let rest for 10 minutes.
- Step 3: While the steak rests, prepare the chimichurri by whisking together 1/4 cup chopped fresh parsley, 1/4 cup chopped cilantro, 2 tbsp red wine vinegar, 1/3 cup extra virgin olive oil, 1 clove minced garlic, and 1/4 tsp red pepper flakes in a small bowl. Season with salt to taste.
- Step 4: Slice the rested steak thinly against the grain and drizzle with chimichurri sauce before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Tri-Tip Steak with Riverside Spice Rub take to make?
Total time is about 60 minutes (45 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 Riverside Spice Rub?
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 Spice Rub?
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 Spice Rub 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 Spice Rub?
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.
