Grilled Tri Tip
Add Preferred SourceThis grilled tri tip is packed with bold flavor and a tender bite. It’s marinated in a garlicky chimichurri that doubles as a sauce, so every slice is juicy and loaded with fresh herbs. Whether you’re feeding friends or just keeping it casual, this triangular cut of beef never disappoints.
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What I really like about grilled tri tip is how easy it is to get great results without overcomplicating things. The outside gets a nice sear while the inside stays juicy and full of flavor. I especially like how the chimichurri adds a fresh, herby kick, and leftovers are great sliced into salads or tucked into sandwiches the next day.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Tri Tip
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I make this recipe so the meat and marinade can really shine. Here’s how I do it, step by step:
Make the chimichurri
In a small bowl, mix together the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, oregano, salt, and black pepper.
This bright, herby mix is half marinade, half finishing sauce. I usually mix it up in this glass mixing bowl with a lid so I can just pop the extra sauce in the fridge without dirtying another container.
Marinate the tri tip
Place your tri-tip roast in a large bowl or a zip-top bag. Pour in half of the chimichurri tri tip marinade and coat the meat well. Save the other half of the sauce for serving.
Just pop it in a jar in the fridge. Let the lean cut of meat marinate for at least 30 minutes (but up to 8 hours is even better). I love using these extra-large reusable silicone bags for this—less mess, seals tightly, and takes up hardly any space in the fridge.
Prep your grill
About 20 minutes before cooking, get your grill ready. For a charcoal grill, push the coals to one side to create indirect heat. I use an Original Kettle Premium Charcoal Grill—it’s classic, easy to control, and adds amazing smoky flavor when you throw in some wood chips.
On a gas grill, preheat all burners to high heat until it reaches around 400°F. When I want a faster, more hands-off setup, I fire up my Gas Grill. It heats up quickly and gives me great grill marks without babysitting the flames.
I always keep a pair of long-handled grill tongs nearby so I don’t get singed when moving things around.
Sear and grill
Grill the steak for about 10 minutes per side, or until it hits your desired level of doneness.
For medium-rare, aim for an internal temperature of 130°F. I always trust this instant-read meat thermometer—it gives a super fast, accurate read, so I’m not guessing or overcooking it.
Rest and slice
Let the steak rest for 5–10 minutes so the juices settle. Then slice it thinly with a sharp carving knife against the grain—this helps keep every bite tender and easy to chew.
Finish with chimichurri
Drizzle the reserved chimichurri sauce all over the sliced meat and serve it warm.
I usually bring it to the table on a wooden serving board that doubles as a carving board—it looks nice and cuts down on cleanup.
Equipment
Ingredients
- 2 pounds Tri-Tip
- 1 cup fresh parsley finely chopped
- 1 cup fresh cilantro finely chopped
- 3 cloves garlic minced
- 3 tablespoons red wine vinegar
- ½ cup olive oil
- ½ teaspoon red pepper flakes
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons salt
- ¾ teaspoon black pepper
Instructions
- In a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, oregano, salt, and black pepper. Set aside half of the chimichurri in a jar, cover, and refrigerate for serving later.1 cup fresh parsley, 1 cup fresh cilantro, 3 cloves garlic, 3 tablespoons red wine vinegar, ½ cup olive oil, ½ teaspoon red pepper flakes, 1 ½ teaspoons dried oregano, 1 ½ teaspoons salt, ¾ teaspoon black pepper
- Place the tri-tip in a large bowl or resealable plastic bag. Pour the remaining chimichurri over the meat and toss to coat. Marinate for at least 30 minutes (up to 8 hours for deeper flavor).2 pounds Tri-Tip
- About 20 minutes before grilling: For charcoal grills, arrange coals on one side for indirect heat. For gas grills, turn all burners to high, aiming for 400°F (200°C).
- Grill the steak for about 10 minutes per side, or until it reaches your preferred level of doneness. (Use a meat thermometer for accuracy: 130°F (50°C) for medium-rare, 140°F (60°C) for medium.) Let the steak rest for 5–10 minutes, then slice against the grain.
- Drizzle with the reserved chimichurri and serve warm.
Notes
- Choose the right cut: Look for a 2-pound tri-tip roast with a nice layer of fat on one side—it helps with flavor and moisture.
- Garlic: You can use 1 teaspoon of garlic powder instead of fresh garlic if needed.
- Marinate ahead: For the boldest flavor, marinate the tri tip for 6–8 hours, but even 30 minutes works in a pinch.
- Don’t skip the rest time: Resting the meat after grilling keeps the juices from running out when you slice.
- Use a meat thermometer: Tri tip can go from perfect to overdone quickly—130°F for medium-rare is the sweet spot.
- Slice against the grain: This makes the muscle fibers shorter and keeps the meat tender.
- Save the sauce: The reserved chimichurri adds a bright, tangy finish—don’t forget to bring it to room temp before serving.
- Grill grates: Clean and oil your grates before grilling so the meat doesn’t stick.
- Watch for flare-ups: That fat cap can drip—keep a cool zone on your grill just in case.
- Try it with wood chips: A little smoking action adds depth to the flavor if you’re using charcoal.
- Leftovers: Cold tri tip makes amazing sandwiches, salads, or steak tacos the next day.
Storage and Reheating Instructions
- Fridge: Let the meat cool completely to room temperature, then place it in an airtight container or wrap it tightly in foil. Pop it in the fridge for up to 4 days.
- Freeze: If you want to freeze it, slice it first and separate the layers with parchment paper. Store it in a freezer-safe bag for up to 3 months.
- Reheat: When you’re ready to eat, thaw in the fridge overnight if frozen, and warm it gently in a skillet or oven—just don’t overcook it, or you’ll lose that tenderness.
Nutrition
Recipe Notes and Tips
Here are some of my favorite tips to help you get it just right:
- Choose the right cut: Look for a 2-pound tri-tip roast with a nice layer of fat on one side—it helps with flavor and moisture.
- Garlic: You can use 1 teaspoon of garlic powder instead of fresh garlic if needed.
- Marinate ahead: For the boldest flavor, marinate the tri tip for 6–8 hours, but even 30 minutes works in a pinch.
- Don’t skip the rest time: Resting the meat after grilling keeps the juices from running out when you slice.
- Use a meat thermometer: Tri tip can go from perfect to overdone quickly—130°F for medium-rare is the sweet spot.
- Slice against the grain: This makes the muscle fibers shorter and keeps the meat tender.
- Save the sauce: The reserved chimichurri adds a bright, tangy finish—don’t forget to bring it to room temp before serving.
- Grill grates: Clean and oil your grates before grilling so the meat doesn’t stick. I use this three sided grill grate brush that works fast and doesn’t fall apart.
- Watch for flare-ups: That fat cap can drip—keep a cool zone on your grill just in case.
- Try it with wood chips: A little smoking action adds depth to the flavor if you’re using charcoal.
- Leftovers: Cold tri tip makes amazing sandwiches, salads, or steak tacos the next day.
How to Store Leftover Grilled Tri Tip
Leftover grilled tri tip stores really well, which makes it perfect for meal prep or next-day dinners. Let the meat cool completely to room temperature, then place it in an airtight container or wrap it tightly in foil. Pop it in the fridge for up to 4 days.
If you want to freeze it, slice it first and separate the layers with parchment paper. Store it in a freezer-safe bag for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and warm it gently in a skillet or oven—just don’t overcook it, or you’ll lose that tenderness.
Our Top 3 Money Saving Tips for This Recipe
Here are my best tips to help you enjoy grilled tri tip without burning through your grocery budget:
- Buy tri tip in bulk: Grab a larger pack when it’s on sale and freeze what you don’t use.
- Swap cilantro or parsley: Use whichever is more affordable at your store—or grow your own!
- Freeze chimichurri leftovers: Save extra sauce in silicone ice cube trays to avoid tossing it.
What to Serve With This Grilled Tri Tip Recipe
Grilled tri tip steaks pair well with a mix of fresh, flavorful sides that balance its rich, beefy flavor. I like serving it with pasta salad with grilled veggies, homemade garlic bread, or a honeycrisp salad to keep things simple but satisfying.
Chimichurri adds plenty of brightness, so stick to sides that don’t overpower the main event. You can also toss in some stuffed sweet potatoes or corn on the cob if you’re feeding a hungry crowd—trust me, it all disappears fast.
More Summer Recipes You Will Love
I always keep a few of these crowd-pleasers in rotation when grilling season hits—or really anytime I’m craving something bold and satisfying:
