Tri-Tip Steak with Chimichurri Sauce

Recipe from Cafe Sucre Farine.


Chimichurri Sauce:

  • Zest of 1 lemon
  • 2 TBSP fresh lemon juice
  • 3 garlic cloves peeled
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. dried crushed red pepper
  • 1/2 c. fresh basil packed
  • 1 c. fresh cilantro packed
  • 1 c. fresh parsley packed
  • 1/2 c. olive oil


  • 1 2-2½ lb. Tri-Tip steak
  • 1 tsp. salt
  • 1 tsp. dried rosemary 
  • 1 tsp. pepper
  • 1 tsp. garlic powder


  1. For the Chimichurri Sauce, combine all ingredients except olive oil in a food processor and puree until ingredients are combined and fairly well pureed. Leave just a bit of texture.
  2. Transfer to a bowl and add olive oil. Stir until well combined. If too thick, add a bit more olive oil or lemon juice, to taste.
  3. Sauce can be made up to 2 days in advance. Keep refrigerated until ready to use. Bring to room temperature for 30 minutes before serving.
  4. For the meat, combine dried rosemary, garlic powder, salt and pepper in a small bowl. Rub mixture between your fingers to crush the rosemary.
  5. Rub mixture onto beef on both sides and place meat on a dinner plate. Cover loosely and allow to come to room temperature for 30-45 minutes.
  6. Heat grill to medium high.
  7. Clean the grill grate thoroughly with a wire grille brush and wipe it with a paper towel soaked with cooking oil. Do this with a long handled tongs.
  8. Place steaks on the grill and cook for 5-7 minutes per side or until meat reaches 120F (for rare) or 130F (for medium). If meat is deep golden brown on the outside, but has still not reached the desired internal temperature, move meat to indirect heat to finish cooking.
  9. Remove from grill and tent meat with foil. Allow to rest for 5 minutes before serving. (This allows the juices to return to the meat.)
  10. Slice against the grain and serve with Chimichurri Sauce.

Tri-Tip with Chimichurri Sauce:

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