Grilled Tri Tip

This 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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Prep Time: 20

Cook Time: 20

Total Time: 40

Course: Main Course

Cuisine: American

Keyword: grilled tri tip

Servings:

Calories: 610kcal

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

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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

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