Tri Tip Steak with Chimichurri

My mom makes this amazing steak with an even more amazing chimichurri sauce. I ate this first in a Thai restaurant, but it’s actually an Argentinian dish.

I love my meat. The rarer and bloodier the better.  I bought my steak and was pumped. 

Alas, I overcooked it. There’s some pink, but not pink enough for me! Rawr.

I’m not as good with cooking meat and didn’t estimate the time like I wanted. B suggested pan searing it and then broiling in the oven to try match the grill. I pan seared them and felt like it was enough, but went ahead and broiled them for about 5-10 minutes which was too much given my small cut of meat. Next time I would just pan sear – not only does that keep it bloody, it’s also less dishes to wash too!

Tri Tip Steak with Chimichurri


1 lb tri tip streak
extra virgin olive oil
Chimichurri Sauce:
1/2 cup red wine vinegar
1 cup extra-virgin olive oil

1 cup packed fresh Italian parsley leaves
4-6 garlic cloves, peeled and minced
1/4 cup packed cilantro
2 tablespoons lemon juice
red pepper flakes
Freshly ground black pepper

Marinate the steak in olive oil seasoned with salt and pepper for at least an an hour. While marinating, prepare sauce.

Chop parsley, garlic, and cilantro as finely as possible (or use a food processor). Mix red wine vinager and olive oil in a bowl. Add lemon juice, red pepper, and pepper to taste. Add chopped herbs and garlic to the sauce and stir.

Preheat oven to 415°F.

Pan sear the tri tip streak on stove top on high, flipping after 30 sec on each side. Put in oven for 5 minutes to cook the inside, checking to make sure it remains rare. Remove from oven and let cool for 10 minutes. Slice thin, against the grain. Serve with chimichurri sauce.

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