Dinner

Grilled Tri Tip Recipe

ByNoah Steele July 29, 2025July 29, 2025

If you’re searching for a showstopping grilled steak that never fails to wow a crowd, let me introduce you to Grilled Tri Tip. This tender, flavorful cut gets marinated in a punchy homemade chimichurri, then is seared over the fire until smoky and juicy. Every bite bursts with garlicky herbs, rich olive oil, and just a hint of tangy spice—the kind of meal that makes you linger around the patio, friends in tow, waiting for that perfect carving moment.

Ingredients You’ll Need

This Grilled Tri Tip recipe proves that the most memorable meals come from a handful of hardworking ingredients. Each one here builds a foundation of flavor or lends beautiful color and texture—you’ll notice the difference in every forkful.

Tri-Tip: A 2-pound roast known for its incredible beefy flavor and tender bite—it’s the star of this recipe, so look for well-marbled meat if you can.
Fresh Parsley: Adds a fresh green burst and herby brightness that balances the richness of the beef.
Fresh Cilantro: Brings a citrusy note and lively color, making the chimichurri truly stand out.
Garlic: Three cloves, minced, infuse the marinade with bold, savory depth.
Red Wine Vinegar: Cuts through the richness with its tangy pop; don’t skip this—it keeps everything vibrant.
Olive Oil: Coats the steak and herbs, locking in moisture and helping the marinade cling.
Red Pepper Flakes: Just enough heat to wake up your palate without overwhelming the other flavors.
Dried Oregano: A must for earthy depth and old-school chimichurri character.
Salt: Essential for seasoning the steak and bringing out all those garden-fresh flavors.
Black Pepper: Adds gentle warmth and a hint of spice in each bite.

How to Make Grilled Tri Tip

Step 1: Make the Chimichurri

Combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, dried oregano, salt, and pepper in a bowl. Stir well so every bit of herb gets coated in all that flavorful oil and vinegar. Divide this in half—one part gets tucked away for serving, while the other becomes your marinade masterpiece.

Step 2: Marinate the Tri Tip

Place the tri-tip in a large bowl or zip-top bag, then pour in the reserved half of chimichurri. Toss until the beef is beautifully coated, then cover or seal and refrigerate. This can be a quick 30-minute flavor boost or an eight-hour soak for maximum wow factor if you have the time.

Step 3: Prep the Grill

Twenty minutes before you’re ready to grill, get your setup sizzling. If you’re using charcoal, mound those briquettes on one side to create an indirect heat zone. For gas, crank all burners to high—the goal is a good, hot 400°F. Let the grill preheat so you’re ready to create that craveable, caramelized crust.

Step 4: Grill the Tri Tip

Lay your marinated tri-tip on the hot grill. Sear for roughly 10 minutes per side, flipping once. To nail your preferred doneness, use a meat thermometer: 130°F brings you to a juicy medium-rare, while 140°F tips you into a still-tender medium. After grilling, let the steak rest on a cutting board for at least five minutes—this keeps all those savory juices locked inside.

Step 5: Slice and Serve

With a sharp knife, slice the Grilled Tri Tip against the grain. This step matters—it ensures each piece is fork-tender rather than chewy. Drizzle generously with the reserved chimichurri, and get ready for the applause as you serve this up while still warm and glistening.

How to Serve Grilled Tri Tip

Garnishes

There’s something special about bringing the colors and aromas of the chimichurri to the table. I love scattering a little extra chopped parsley and cilantro over the platter for freshness, maybe adding a few lemon wedges for a zesty squeeze before digging in. A final sprinkle of flaky sea salt isn’t just photogenic—it amplifies every other flavor.

Side Dishes

Grilled Tri Tip begs for sides that soak up all that sauce. Classic roasted potatoes, a simple green salad, or fluffy garlic rice are favorites in my house. If you want something summery, grilled corn on the cob is perfect, while crusty bread is ideal for sopping up any chimichurri left on your plate.

Creative Ways to Present

Try serving your Grilled Tri Tip sliced on a wooden board, family-style, surrounded by bowls of chimichurri and vibrant grilled veggies. Or pile slices on grilled flatbreads with a dollop of sauce for an impromptu sandwich. For parties, cut the beef into thick strips and skewer them for fuss-free, flavor-packed finger food.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Grilled Tri Tip, let it cool, then store slices in an airtight container in the fridge. Pour a spoonful of chimichurri over the top before sealing to keep things juicy for up to three days.

Freezing

Tri tip freezes beautifully! Place cooled, sliced steak in single layers with parchment between them, seal tightly, and freeze for up to two months. Thaw in the fridge overnight for the best texture.

Reheating

For the juiciest results, reheat Grilled Tri Tip slices gently in a covered skillet over low heat with a splash of broth or water. The microwave works in a pinch, but short 20-second bursts help avoid toughening the meat.

FAQs

What cut of meat is tri tip?

Tri tip comes from the bottom sirloin of the cow and is shaped like a triangle. It’s one of the most flavorful and tender cuts, perfect for grilling because it cooks quickly and stays juicy.

Can I cook Grilled Tri Tip indoors if I don’t have a grill?

Absolutely! Sear the marinated tri tip in a very hot cast-iron skillet, then finish cooking in a 400°F oven until it hits your desired doneness. You’ll still get that fantastic crust and flavor.

How long should I marinate the tri tip?

Marinate for at least 30 minutes for a noticeable boost in flavor, but for a truly unforgettable Grilled Tri Tip, several hours (up to 8) in the fridge delivers the deepest seasoning throughout the meat.

Should I trim the fat before grilling?

A little fat is a good thing! It bastes the meat as it cooks and keeps it from drying out. If the tri tip has a really thick or tough fat cap, you can trim it down to about 1/4 inch, but don’t remove it all.

What does slicing “against the grain” mean?

It means cutting perpendicular to the direction of the muscle fibers. This breaks them up, making the meat much more tender and easier to chew—especially important for larger cuts like Grilled Tri Tip.

Final Thoughts

If you’re ready to level-up your outdoor cooking and impress your guests, this Grilled Tri Tip has your name all over it. It’s the kind of dish that turns a weekend barbecue into a celebration, so fire up that grill and let your taste buds celebrate!