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Tri-Tip Roast with Chimichurri

5 from 4 votes

Tri-Tip Roast with Chimichurri, a bright and bold green sauce often used as a condiment for grilled meat like this roast which is tender and easy to cook.

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Tri-Tip Roast with Chimichurri Sauce

 

Chimichurri is a bright and bold green sauce often used as a condiment for grilled meat like the Tri-Tip roast.

Originally from Argentina, Chimichurri has made it’s mark on American plates over the last few years.  My adaptation started with inspiration from Bon Appetit magazine but the basics are usually the same from recipe to recipe.  Fresh flat leaf parsley is combined with cilantro, garlic, oregano, olive oil, vinegar and seasonings.  We oven-roasted the garlic, and used plenty of it, then added a squirt of honey and some crushed red pepper.  This vibrant sauce is a welcome change from typical steak sauces or soy based marinades.

 

 

Tri-Tip Roast with Chimichurri Sauce

Grilling is our favorite cooking method in the summer, and every once in a while, we get to enjoy a good cut of meat.

The Tri-Tip Roast is a cut of beef similar to sirloin and pairs perfectly with the chimichurri.  Easy to cook and not typically very expensive, this tender cut of beef also slices beautifully.

 

 

Tri-Tip Roast with Chimichurri Sauce

Grilling is also a great way to cook when entertaining.

We’ve had company for the past week (plus two extra dogs) and enjoyed many meals from the grill.  The cleanup is simple and the payoff can be delicious.  Grilling is popular in the summer months but we’ve been known to stand outside in the cold too.  We love simple grilled vegetables from the garden so that’s what I served with the Tri-Tip Roast with Chimichurri.

 

 

Tri-Tip Roast with Chimichurri Sauce

Chimichurri can also be used as a marinade so if you have any left-over, don’t let it get away!

I also think a little minced shallot would be really nice here especially if it has a chance to soak up some of the red wine vinegar.  Don’t you love a little vinegary bite!?

 

 

Tri-Tip Roast with Chimichurri Sauce

Tri-Tip Roast with Chimichurri – a wonderful meal with tons of great flavor

 

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A plate with sliced grilled Tri-Tip Roast and chimichurri sauce

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Tri-Tip Roast with Chimichurri

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Course: Condiment, Main Course
Author: Tricia
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5 from 4 votes
Chimichurri is a bright and bold green sauce often used as a condiment for grilled meat like the Tri-Tip roast.

Ingredients

For the roast:

  • 1 (2-pound) Tri-Tip Roast
  • 2 teaspoons olive oil
  • Seasoned salt
  • Fresh ground black pepper

For the Chimichurri:

  • 5-6 large garlic cloves
  • 2 tablespoons olive oil
  • 1 cup flat leaf parsley measured then finely chopped
  • ¼ cup cilantro leaves measured then chopped
  • 2 tablespoons red wine vinegar
  • ½ tablespoon honey
  • 1 tablespoon fresh oregano chopped
  • ⅓ cup olive oil
  • 1 teaspoon crushed red pepper
  • salt and fresh ground pepper to taste

Instructions

To prepare the roast:

  • Remove the tri-tip roast from the refrigerator and rub the 2 teaspoons of olive oil over the entire surface of the meat. Season both sides of the roast with your favorite steak seasoning and plenty of fresh ground black pepper. Allow the roast to rest at room temperature for 30 minutes.
  • While the roast is resting, prepare the chimichurri.

To prepare the chimichurri:

  • Preheat oven to 350°F. Place the unwrapped garlic cloves into a small ramekin and drizzle with 2 tablespoons of olive oil. Cover the dish with foil and bake for about 15-20 minutes or until the garlic is tender. Remove the pulp from the peel and place in a small mixing bowl. (See note)
  • Add the parsley, cilantro, vinegar, honey, oregano, red pepper and ⅓ cup of olive oil. Stir all ingredients together and season with salt and pepper. Set aside.
  • Preheat a gas grill on high with the lid closed.
  • Once preheated, turn off half the burners and put the roast on the indirect heat side of the grill. Cover and grill, turning once, until an instant-read thermometer inserted in the thickest part of the meat reads about 100°F (about 30 minutes.) Move the roast to the direct heat and grill until lightly charred and the thermometer reads 115-120°F (about 5 minutes.)
  • Remove the roast from the grill and allow it to rest for 15 minutes before slicing. The internal temperature will continue to rise off the heat.
  • Slice the roast against the grain and serve with the chimichurri. The thinner parts of the roast may be closer to well done depending on your cut of meat.

Recipe Notes

  • Sirloin is a good substitute for the Tri-Tip Roast if your butcher doesn't carry that cut of beef.
  • If your local grocery store has an olive bar, you may be able to find roasted garlic already prepared.
  • Adapted from a recipe in Bon Appetit magazine, July 2016
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 176kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 0.1mg | Sodium: 13mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1001IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 1mg

Check out some of the tools used on this recipe – all photos are clickable!

     

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It’s Monday again and another hot one is on the way.  We had so much rain in the spring but it appears we’re in the drought phase now.  Hot and dry and thank goodness for air conditioning!

Several months ago I mentioned we were in the middle of a kitchen renovation.  We started in early April and to this date, still do not have countertops, or flooring, and plenty of other more minor unfinished projects.  We’ve had structural problems and the floor had to be jacked up, leveled and stabilized to support the new floor tile.  I’ve missed my dishwasher and the overhead light most of all.  I guess one should assume that if it can go wrong it will when doing these types of projects.  However, we purchased granite countertops and they are supposed to be installed this week.  Fingers crossed that I can get rid of my plywood countertops and start to get back to a more normal kitchen flow.  Our kitchen is not elaborate or fancy but I think it will be pleasingly functional when it’s all said and done.  Can’t wait!

Fresh corn is being harvested here in Virginia so please check back later this week for a new corn recipe!  Thanks so much for stopping by!

Tricia

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37 Comments

  1. Monica

    You always have me craving whatever you’re making! I made chimichurri with skirt steak one Father’s Day and haven’t done it in so long. Like you, I love a big vinegary bite and this tri tip looks cooked to perfection with a perfect punch of flavor from the sauce. So bright and fresh and hearty!

    Reply

  2. John/Kitchen Riffs

    Chimichurri is wonderful stuff, isn’t it? Tons of flavor, and it’s gorgeous! It’s perfect with red meat — I use it all the time with flank or skirt steak. Haven’t used it with Tri-Tip, but I will. 🙂 Fun post — thanks.

    Reply

  8. Robyn @ Simply Fresh Dinners

    I love chimichurri sauce, Tricia, and I bet it’s wonderful on grilled steak! It’s so nice to change it up with something so delicious like this and I bet your house guests were thrilled with this!

    Your pictures rock – wow!

    Reply

  10. cheri

    We grill most nights during the summer too, well my husband does ha ha!! Anyway, this could be my favorite kind of meal, love the chimichurri.

    Reply

  16. sue | theviewfromgreatisland

    This is crazy beautiful, Tricia, the colors, the textures, the juices — I’ve never been so hungry in my life! You cooked that tri-tip perfectly, and I love a great chimichurri sauce, this is a winner, pinning and sharing <3
    I have a question, what type of knife did you use to slice the meat?

    Reply

    • Tricia Buice

      Thank you so much Sue! I love a well cooked steak/roast. We eat so little meat anymore, so when I do I want something wonderful. You asked about the knife – I used a Wusthof Classic 6-inch chef’s knife. It’s a hefty knife that really does the job 🙂

      Reply