4th of July- Grilled Tri-tip with Chimichurri

Try our delicious Tri-tip!


1 ½ teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

2-3 lb tri tip

2 tablespoons olive oil

10 scallions, washed and trimmed

10 small to medium sized tomatoes, tops removed

Meat thermometer

Grill pan

For Chimichurri:

2 cups parsley, no stems

1 ½ teaspoon salt

½ cup water

3 cloves of garlic

1 teaspoon chili flakes

½ cup oregano leaves, fresh

2 tablespoons red wine vinegar

4 tablespoons olive oil


Preheat the oven to 375 degrees. Heat a grill pan to medium high on the cooktop.

Create your spice mixture by combining the garlic powder, salt, black pepper and paprika in a small bowl. Coat the meat in your spice mixture and drizzle with olive oil. Place the tri-tip on the hot grill pan and sear for 2 minutes until one of the sides has criss crossed grill marks.

Flip the meat on the grill pan and transfer it to the oven. Bake for 20 minutes.

Remove the pan from the oven and flip the tri-tip. Arrange the scallions next to the meat and drizzle them with olive oil. Return the grill pan to the oven and cook for another 10 minutes.

Take the meat out and test for doneness. If you want a medium rare steak, cook until the meat has an internal temperature of 120 degrees. If you want your steak closer to medium, cook until it is a temperature of 125 degrees. Take the meat off of the grill pan and let it sit for at least 10 minutes before slicing.

While the tri-tip is resting, put the grill pan back on the cooktop and turn the heat to high. Arrange the tomatoes cut side down and grill unill there is a char on the tomatoes. The Chimichurri is very easy. Just combine all of the ingredients into a blender, and blend until smooth and creamy.

Slice the tri tip and serve with the chimichurri, scallions and tomatoes (and of course, your skillet cornbread).


Serves 4-6

Happy 4th of July!