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You'll never guess how easy it is to make this show-stopping roasted tri-tip with chimichurri! A delicious meal that's perfect for gatherings or just a regular weeknight dinner.
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What makes this dish special
Whenever I'm serving a large party, the dish that pleases almost everyone is red meat. Whether it's triple pepper crusted steak, Asian steak with scallion walnut sauce, or white wine braised short ribs, the meat is always the focus of the meal.
This 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 your friends and family will be begging you to prepare this every time!
Ingredients
- Tri-tip: This cut is ideal because it has excellent marbling that keeps it juicy during roasting, while still being lean enough not to become greasy. Its triangular shape allows for varied doneness in one roast - thicker parts stay more rare while thinner edges get more done.
- Cayenne: The small amount gives a warm kick without overwhelming the meat's natural flavor.
- Red wine vinegar: Tenderizes the meat's surface through its acidity, adds brightness that complements the rich beef, and helps the basting mixture penetrate the seasoned crust.
- Parsley: Its bright, slightly peppery flavor cuts through the richness of the roasted beef and provides a fresh contrast to the warm spices.
Substitutions and variations
- Seasoning blend: Replace the spices with another seasoning blend, such as a fajita spice blend or Mediterranean spice blend.
- Sauce: You can enjoy the tri-tip without a sauce or replace the chimichurri with horseradish crema or barbecue sauce.
- Protein: Try this recipe with another cut of beef, such as a rib-eye roast.
Recipe
Roasted Tri-Tip with Chimichurri
Ingredients
- 2-3 pounds tri-tip roast
- 4 tablespoons olive oil divided
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne
- 2 tablespoons red wine vinegar
Chimichurri
- 1 cup chopped parsley
- ¾ cup olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic minced
- 1 shallot minced
- 1 teaspoon lemon zest
- ½ teaspoon red pepper flakes
- salt and pepper
Instructions
- Season tri-tip. Pour 2 tablespoons of olive oil on tri-tip on both sides. Combine salt, pepper, garlic powder, onion powder, paprika, and cayenne. Sprinkle seasonings over tri-tip on both sides and let sit at room temperature for 30 minutes.
- Preheat oven to 400 degrees F.
- Whisk together remaining 2 tablespoons olive oil with 2 tablespoons red wine vinegar.
- Place tri-tip on roasting rack. Roast for 10 minutes and remove from the oven. Baste the tri-tip with olive oil and vinegar mixture. Continue to roast for 15-30 minutes or until internal temperature reads 130-135 degrees F for medium-rare. Remove from heat and loosely tent with foil. Let rest for 15 minutes.
- Prepare the chimichurri while tri-tip is roasting. Combine parsley, olive oil, lemon juice, shallot, garlic, lemon zest, and red pepper flakes in a medium bowl. Season with salt and pepper. Let sit for 10 minutes to allow flavors to meld together.
- Slice tri-tip against the grain and serve with chimichurri.
Notes
Step-by-step instructions
Step 1: Prepare roast
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 very dry.
The most common way to prepare tri-tip is to roast or grill the meat. I always oven-roast my tri-tip because I don't own a grill, but it's just as easy to cook this on the grill.
Before we can start cooking the meat, we need to season it. I used a basic seasoning blend here with a little kick from the cayenne. Rub the olive oil on both sides of the roast, followed by the spice blend.
Let the tri-tip sit for 30 minutes at room temperature, allowing the spices to permeate the meat. You can also marinate the beef overnight.
However, remember to remove it from the refrigerator for 30 minutes before roasting. If you forget this step, it will take longer for the meat to finish cooking, and it can cook unevenly.
Step 2: Roast
Pop the tri-tip in the oven at 400 degrees F and let it cook for 10 minutes. Then, remove it from the oven and baste it with a red wine vinegar and olive oil blend.
Recipe tip
Do not skip the basting step because the vinegar adds flavor and helps tenderize the exterior while the oil keeps the meat from drying out. This technique is especially good with the spice blend used here.
Return the tri-tip to the oven and cook until the internal temperature reads 130-135 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 over medium heat, cover, and cook for 25-30 minutes, or until the internal temperature reads 130 degrees. You will still need to baste the tri-tip after the initial 10 minutes.
Step 3: Make chimichurri
While the tri-tip is roasting, prepare the chimichurri. The beef will be great on its own, but if you want to make it fantastic, be sure to make this sauce.
Feel free to make the chimichurri up to 3 days in advance. You can also prepare a large batch and freeze it for up to 3 months. In fact, that's what we used to do at the Korean restaurant I used to work at!
The color will dull slightly, but the flavor should be practically the same.
By now, the roast should be ready. But it's not ready to eat just yet; we need to let it rest for 15 minutes.
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.
When it's ready, slice against the grain for the most tender slices.
Serve the roasted tri-tip with chimichurri sauce, and you have one outstanding meal. For a complete dinner, serve this tri-tip with honey mustard brussels sprouts and roasted potato salad!
Make-ahead and storage
- Make-ahead: You can make the chimichurri up to 3 days in advance and marinate the tri-tip overnight.
- Store: Although best enjoyed immediately, you can store leftovers in an airtight container for up to 2 days in the refridgerator.
Frequently asked questions
Start checking the internal temperature after the first 20 minutes of cooking time. Thicker roasts may need an extra 10-15 minutes, while thinner ones might be done sooner. Always rely on the thermometer rather than time.
You can place the tri-tip directly on a rimmed baking sheet or in a roasting pan. It won't get quite as evenly cooked on the bottom, but it will still work fine.
It can last for 1 week in the refridgerator or in the freezer for up to 2 months.
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