Tri-Tip with Chimichurri

Name: Tri-Tip with Chimichurri
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon sesame seeds; 1 tablespoon smoked paprika; 2 tablespoons olive oil; 2 teaspoons kosher salt; 2 teaspoons black pepper; 2 pounds tri-tip steak; 2 cloves garlic; 2 cups parsley; ½ cup cilantro; ¼ cup red wine vinegar; 1 tablespoon agave nectar

Grilled tri-tip steak seasoned with a smoky sesame seed rub and served with a fresh, vibrant chimichurri sauce made with parsley, cilantro, and garlic. The perfect combination of juicy meat and zesty herb sauce.

6 servings

1 hr 20 min

Published October 4, 2025

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Ingredients

•1 tablespoon sesame seeds
•1 tablespoon smoked paprika
•2 tablespoons olive oil
•2 teaspoons kosher salt
•2 teaspoons black pepper
•2 pounds tri-tip steak
•2 cloves garlic
•2 cups parsley
•½ cup cilantro
•¼ cup red wine vinegar
•1 tablespoon agave nectar

Cooking Instructions

1.
Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. pepper in a small bowl to combine. Rub all over steak and let sit at room temperature 30 minutes.
30 min
2.
Meanwhile, prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115°F, 20-30 minutes. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120°F for medium-rare (temperature will continue to rise off heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
40 min
3.
While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and remaining 1/2 cup oil; season with salt and pepper. Serve steak with chimichurri.
10 min

Cooking Instructions

Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. pepper in a small bowl to combine. Rub all over steak and let sit at room temperature 30 minutes.

30 min

Meanwhile, prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115°F, 20-30 minutes. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120°F for medium-rare (temperature will continue to rise off heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

40 min

While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and remaining 1/2 cup oil; season with salt and pepper. Serve steak with chimichurri.

10 min