Whenever I’m serving a large party, the go-to dish that pleases almost everyone is red meat. Whether it be rib eye steaks, skirt steak, ribs, or tri-tip, the meat is always the focus of the meal, as it should be. One dish, in particular, roasted tri-tip with chimichurri, has recently become my favorite to serve. Tri-tip may be difficult to cook perfectly, but when it is, the results are just incredible. Season tri-tip with my recipe and serve with chimichurri and trust me, your friends and family will be begging you to prepare this every time!
Serves 8-10
1 hr, 30 Total Time
Save RecipeIngredients
- 4 lb tri-tip roast
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp oregano
- 2 tsp paprika
- 1 tsp cayenne
- 1 tsp rosemary
- 2 cups parsley, minced
- 3 cloves garlic, minced
- 2 shallots, minced
- 1/2 tsp red pepper flakes
- zest of 1 lemon
- juice of 2 lemons
- 1 cup olive oil
- salt and pepper
Instructions
- Rub tri-tip roast with olive oil on both sides. Combine seasonings starting from salt - rosemary and rub onto tri-tip on both sides. Refrigerate overnight.
- Remove roast from refrigerator and let sit at room temperature for 1 hour.
- Preheat oven to 450 degrees F.
- Place tri-tip on roasting rack. Roast for 30 minutes or until internal temperature reads 130 degrees F for medium-rare. Cook until 140 for medium. Remove from heat and loosely tent with foil. Let rest 15 minutes.
- Prepare the chimichurri while tri-tip is cooking. Chop parsley, shallot, and garlic until finely minced. Mix together in a medium bowl with red pepper flakes, lemon zest, and lemon juice. Add oil and season with salt and pepper. Let sit for 30 minutes to allow flavors to meld together.
- Slice tri-tip against the grain and serve with chimichurri.
**Helpful tips and common mistakes
Tri-tip is a cut of beef from the bottom sirloin. A popular cut in California, tri-tip has low-fat content and should thus, be cooked to medium-rare. If cooked well done, the meat will be dry, dry, dry.
The most common way to prepare tri-tip is to season it with various spices and roast or grill the meat. I always oven roast my roast because I don’t own a grill, but changing the method of cooking is easy to do.
Allow the tri-tip to come to room temperature before roasting. If you forget this step, keep in the mind that it will take longer to roast. When cooking the tri-tip, roast at a high temperature to allow the meat to sear and caramelize on the outside. Cook until internal temperature reads 130 degrees for medium-rare. Remember that as the meat rests, it will continue to cook and the temperature will rise.
If using a grill, simply place the roast on the grill, cover and let cook for 20-30 minutes or until internal temperature reads 130 degrees.
Always, always, always let your meat rest for 15 minutes after cooking. This applies no matter what cooking method you use. Letting your tri-tip rest allows the juices to seal back into the meat and produces an even juicier roast. Slice against the grain for tender slices.
Serve the roasted tri-tip with chimichurri sauce and you have one outstanding meal. Chimichurri is an Argentinian sauce made with parsley, garlic, lemon, and olive oil. It is the perfect accompaniment to this dish, you won’t want to skip the sauce. Since my tri-tip was much fatter in the middle, the end pieces were more cooked while the center was more rare, perfect for my guests who all preferred their meats cooked at different degrees.
For the more elegant approach, I served the delicious tri-tip with sweet potato puree and honey mustard brussels sprouts, a sure winner for any time of the year!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.