Tri-Tip in Chimichurri Sauce

Tri tip
By Amadscientist (Own work) [ CC BY-SA 3.0], via Wikimedia Commons
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: Serves 4

This tri-tip roast is marinated in a savory sauce and then grilled. You want to sear the roast at first, then lower the heat and continue grilling until done.


  • 2 pound/900 g tri-tip roast
  • 3/4 cup/180 mL olive oil
  • 1/2 cup/120 mL fresh cilantro (chopped)
  • 1/2 cup/120 mL fresh parsley (chopped)
  • 1/4 cup/60 mL fresh basil (chopped)
  • 1/4 cup/60 mL rice wine vinegar
  • 6 cloves​ garlic (minced)
  • 1 1/2 teaspoon/7.5 mL salt
  • 1 teaspoon/5 mL​ Tabasco

Steps to Make It

  1. Gather the ingredients.

  2. In a blender combine garlic, parsley, cilantro and basil. Blend until fine.

  3. Add olive oil, rice wine vinegar, Tabasco, salt, and pepper. Blend until smooth.

  4. Pour half the mixture into a resealable bag and add tri-tip.

  5. Turn the tri-tip to coat and refrigerate for about 4 hours.

  6. Place the remaining half of the sauce in a container and refrigerate until you need it.

  7. Preheat grill.

  8. Remove tri-tip from bag and place on hot grill.

  9. Turn the tri-tip after 2 minutes and grill for 2 more minutes.

  10. Turn down the heat or move to a cooler part of the grill.

  11. Grill for another 4 minutes per side then continue grilling over indirect heat.

  12. Continue cooking until done, about 15 more minutes.

  13. When done, remove the tri-tip from the grill and allow to rest for 5 minutes.

  14. Meanwhile, heat the remaining sauce until just warm.

  15. Cut tri-tip into thin strips and serve with sauce over the top.