Tri-Tip with Chimichurri – Sizzling Summer Series

The sound of grasshoppers buzzing along the lakeshore while the setting sun glistens across the water. Iconic summer evenings are what the outdoor kitchen is made for; enjoying both the beauty of nature and the pleasure of masterly grilled food.  The Sizzling Summer Series is winding down with the summer season bringing you Tri-Tip with Chimichurri this week. A favorite triangular cut of beef near the sirloin, this tri-tip is slow-roasted and served with a fragrant and colorful chimichurri made from herbs, garlic, and vinegar. 

Begin preparing the tri-tip for the grill by thoroughly rubbing the beef with a mixture of sesame seeds, smoked paprika, oil, salt, and pepper.  Letting it sit at room temperature for 30 minutes ensures uniform cooking throughout the cut, and that the rub is able to penetrate.  Grill over indirect heat until just about medium-rare, and then grill over direct heat for a couple of minutes per side to develop beautiful char and texture.  Served with the sliced tri-tip, the chimichurri is an uncooked Argentinian sauce of fresh garlic, parsley, cilantro, red wine vinegar, agave nectar, olive oil, salt and pepper that adds a freshness of herbs and oil to the succulent beef.  The sun’s out and the grill is hot – this is the Sizzling Summer Series from Summerset.

Serves 6

Tri-Tip with Chimichurri Ingredients

  • 1 tablespoon sesame seeds
  • 1 tablespoon smoked paprika
  • 2 tablespoons plus ½ cup olive oil
  • 2 teaspoons kosher salt, plus more
  • 2 teaspoons freshly ground black pepper, plus more
  • 2 pounds tri-tip steak or two 1-pound sirloin steaks
  • 2 garlic cloves, finely grated
  • 2 cups finely chopped parsley
  • ½ cup finely chopped cilantro
  • ¼ cup red wine vinegar
  • 1 tablespoon agave nectar

Tri-Tip with Chimichurri Directions

  1. Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. pepper in a small bowl to combine. Rub all over the steak and let sit at room temperature 30 minutes.
  2. Meanwhile, prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place steak over indirect heat, cover grill, and grill, turning once until an instant-read thermometer inserted into the thickest part of steak registers 115°, 20–30 minutes. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120° for medium-rare (temperature will continue to rise off heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
  3. While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and remaining ½ cup oil; season with salt and pepper. Serve steak with chimichurri.

Taken from