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Tri-Tip Roast with Chimichurri

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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

Let’s be grilling friends! When you try our recipe please leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

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5 from 1 vote

Tri-Tip Roast with Chimichurri

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 6 servings
Course: Condiment, Main Course
Author: Tricia
PRINT RECIPE
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
  • 1/4 cup cilantro leaves, measured then chopped
  • 2 tablespoons red wine vinegar
  • 1/2 tablespoon honey
  • 1 tablespoon fresh oregano, chopped
  • 1/3 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 degrees. 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 1/3 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 degrees (about 30 minutes.) Move the roast to the direct heat and grill until lightly charred and the thermometer reads 115-120 degrees (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

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

     

If you do decide to purchase something at Amazon after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

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 says

    July 21, 2016 at 4:05 pm

    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 to this comment >
    • Tricia Buice says

      July 21, 2016 at 6:23 pm

      Thank you Monica! We are often on the same page – and I always want to eat what you are making. Loved your Texas Sheet Cake! Have a happy weekend!

      reply to this comment >
  2. John/Kitchen Riffs says

    July 20, 2016 at 11:26 am

    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 to this comment >
    • Tricia Buice says

      July 20, 2016 at 9:52 pm

      Thanks John – it is really delicious 🙂

      reply to this comment >
  3. Sara says

    July 20, 2016 at 10:35 am

    Your tri tip looks perfectly cooked and the chimichurri is such a great way to add more flavor!

    reply to this comment >
    • Tricia Buice says

      July 20, 2016 at 10:47 am

      Thanks Sara – it is a tasty sauce perfect for so many things!

      reply to this comment >
  4. handmade by amalia says

    July 19, 2016 at 11:31 pm

    Proper food! Wow!
    Amalia
    xo

    reply to this comment >
    • Tricia Buice says

      July 20, 2016 at 10:46 am

      Haha – thanks Amalia!

      reply to this comment >
  5. Mimi says

    July 19, 2016 at 10:48 am

    Chimichurri is such good stuff! My husband won’t eat it because of the vinegar… so… more for me!

    reply to this comment >
    • Tricia Buice says

      July 19, 2016 at 4:58 pm

      Yes more for you is good! Thanks so much for stopping by Mimi!

      reply to this comment >
  6. Jennifer @ Seasons and Suppers says

    July 19, 2016 at 9:15 am

    Beautiful! I love chimichurri and haven’t had it for ages. Must fix that soon 🙂

    reply to this comment >
    • Tricia Buice says

      July 19, 2016 at 10:43 am

      Nothing like a bowl of fresh herbs to liven things up! Thanks Jennifer 🙂

      reply to this comment >
  7. Mandy says

    July 19, 2016 at 8:55 am

    Absolutely adore your sauce!
    Have a beautiful day Tricia.
    🙂 Mandy xo

    reply to this comment >
    • Tricia Buice says

      July 19, 2016 at 10:43 am

      Thanks Mandy! Hope your weather is getting warmer … I know you’re ready!

      reply to this comment >
  8. Robyn @ Simply Fresh Dinners says

    July 19, 2016 at 8:30 am

    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 to this comment >
    • Tricia Buice says

      July 19, 2016 at 10:44 am

      Thanks Robyn – it makes a great marinade too 🙂 Have a wonderful day!

      reply to this comment >
  9. [email protected]'s Recipes says

    July 19, 2016 at 12:15 am

    You are a masterchef, Tricia. They look so tender and succulent..perfect!

    reply to this comment >
    • Tricia Buice says

      July 19, 2016 at 10:44 am

      Aww thank you Angie – you are so sweet!

      reply to this comment >
  10. cheri says

    July 18, 2016 at 8:32 pm

    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 to this comment >
    • Tricia Buice says

      July 19, 2016 at 10:45 am

      Chimichurri is so packed with flavor – it is great on so many things but for some reason it really shines on grilled meat. Yum!

      reply to this comment >
  11. Becky Green says

    July 18, 2016 at 7:56 pm

    OH MY!! I’ll DEFINITELY NEED to copy this recipe, Tricia!!! TOTALLY WONDERFUL!!!! Can’t wait to see your new kitchen! 😉

    reply to this comment >
    • Tricia Buice says

      July 19, 2016 at 10:45 am

      Thank you Becky 🙂 New countertops coming tomorrow! Wooohooo!!!

      reply to this comment >
  12. Sandra says

    July 18, 2016 at 6:26 pm

    Thanks for the tip about using sirloin. I would never find tri tip in this neck of the woods!

    reply to this comment >
    • Tricia Buice says

      July 19, 2016 at 10:42 am

      Thanks Sandra – it is often hard to find but check your better grocery stores – maybe you’ll get lucky! Have a wonderful week.

      reply to this comment >
  13. Chris Scheuer says

    July 18, 2016 at 3:40 pm

    So delicious looking! I love Tri Tip and am happy it’s getting more available here on the East coast. This looks like a perfect summer meal, so fresh and lean!

    reply to this comment >
    • Tricia Buice says

      July 19, 2016 at 10:46 am

      I agree Chris – I see it regularly now, thank goodness!

      reply to this comment >
  14. Gerlin[email protected] says

    July 18, 2016 at 1:55 pm

    I know what I am going to make with all my parsley and Cilantro I have in the fridge.

    reply to this comment >
    • Tricia Buice says

      July 19, 2016 at 10:46 am

      You won’t be sorry Gerlinde! So much amazing flavor. Enjoy 🙂

      reply to this comment >
  15. Larry says

    July 18, 2016 at 1:22 pm

    Oh yeah babe – two great items in one dish.

    reply to this comment >
    • Tricia Buice says

      July 19, 2016 at 10:47 am

      You bet Larry! I know you would love this one. Happy travels! Can’t wait to see photos from that gorgeous corner of the world.

      reply to this comment >
  16. sue | theviewfromgreatisland says

    July 18, 2016 at 10:12 am

    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 to this comment >
    • Tricia Buice says

      July 18, 2016 at 11:10 am

      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 to this comment >
  17. Katherine | Omnivore's Cookbook says

    July 18, 2016 at 9:50 am

    Looks perfect! Got hungry so early looking at this!

    reply to this comment >
    • Tricia Buice says

      July 18, 2016 at 11:06 am

      Thanks Katherine! Have a wonderful week.

      reply to this comment >

Trackbacks

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    March 13, 2018 at 12:08 pm

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  3. Meet RecipeGirl's New Contributors! says:
    August 31, 2016 at 5:59 am

    […] on eating whole foods with some desserts mixed in now and then.  Highlighted above are:  Tri-Tip Roast with Chimichurri, Easy Pasta Salad with Zesty Italian Dressing and Old Fashioned Iced Oatmeal Cookies (my favorite!) […]

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