Chimichurri Tri Tip Steak

I first fell in LOVE with Chimichurri about ten years ago after visiting a restaurant in Denver called Cuba Cuba, if you’ve never been you MUST go. And, if you’re local just know that you MUST go to the original and although their sandwicheria spin offs are great the original is best. They have this dreamy chimichurri steak with steak frites (read: french fries) and it’s pure gold.

We’ve been subscribing to Butcher Box a meat delivery service for several months now and we love it, the meat is great, but in truth we love it because it has us trying and learning about all different cuts of meat we had never tried before. This month’s box we ordered a Grass Fed Tri Tip. What’s a tri tip you ask? It’s from the bottom sirloin of the cow (towards the tail end and closer to the belly, it’s actually right above where the flank steak if cut from). It’s lean, tender and, well delicious.

Not knowing anything about it though I had to do some searching on how to cook it and what it might be good with and that’s when the Cuba Cuba light bulb went off. Their version is a flank steak so I thought, maybe this would work too?

You ready for the recipe? I thought so. It's a relatively quick one. Prep time is 10 minutes, while cook time is approximately 30.

First, create a rub

  • 1 T smoked paprika
  • 1 T oregano
  • 2 t kosher salt
  • 2 t fresh ground black pepper
  • 2 T olive oil

Blend ingredients together well and the rub ALLLLLL over the steak. Let it rest with the rub on it at room temperature for about 30 minutes. While you’re waiting get the grill fired up. To start, I fire up both sides of the burners to medium high heat to get the grill nice and hot. After you’ve waited 30 minutes, turn off one side of the burners on your grill and place the steak on that side. You want to let it cook slowly so the edges don’t char too quickly. You want the inside of the steak to read to 110 degrees Fahrenheit, which will take about 20-25 minutes (flipping once). Once you’ve hit this temperature take the steak and move it directly to flame side of the grill. Leave on for about 3-5 minutes per side until you reach 120 degrees Fahrenheit, this will get you a nice char and a medium rare steak. If you like a more done steak, leave it on the indirect heat for longer.

Once you’ve achieved your desired temperature take the steak off the grill and let it rest. While it’s resting you can pull together the Chimichurri.

  • 1 cup parsley (flat leaf and packed tight) – make sure to take the big stems off
  • 4 garlic cloves
  • 2 T dried oregano (or fresh)
  • ½ t sea salt
  • 1/8 t fresh ground black pepper
  • 2 T white wine vinegar
  • ½ C olive oil

I actually like mine fairly well blended together, there are many (this one included) that you can chop the parsley and garlic separate and then add to the olive oil; essentially letting it float in the olive oil. In this case, I actually combined all of the ingredients together and the blended in a food processor. It gives it a creamier texture which I really enjoy.

After you’ve let the steak rest for about 10 minutes, slice it against the grain and then top with Chimichurri.

What to serve it with? I roasted up some veggies with salt, pepper and olive oil and added a Spanish Cauliflower Rice (recipe coming soon!). You could also do a baked potato or, like a Cuba Cuba some French Fries!