Grilled Tri-Tip Steak with Riverside Spice Rub

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

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 grilling recipe, ready in about 60 minutes, pairs tri-tip steak, smoked paprika, and 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 "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

• 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

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: 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.
2. 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.
3. 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.
4. Step 4: Slice the rested steak thinly against the grain and drizzle with chimichurri sauce before serving.