Tri-Tip with Chimichurri

October 27, 2025

Autumn brings a slower rhythm to evenings outdoors—sweaters replace t-shirts, and the firepit's glow becomes the centerpiece of every gathering. Few meals match that mood better than Tri-Tip with Chimichurri. It's the kind of dish that feels bold and comforting—perfectly grilled beef with crisp edges, tender slices, and a burst of bright, herbed flavor that wakes up cooler nights.

The beauty lies in its balance. The tri-tip delivers hearty, smoky richness, while the chimichurri—vivid with parsley, garlic, and a touch of vinegar—cuts through with freshness. Together, they bring the best of the season to the table: warmth from the grill and brightness from the garden. It's proof that simple ingredients, cooked carefully, can turn an ordinary evening into something special.

Gather a few friends, light the fire, and let the aroma fill the backyard. The conversation will linger as long as the last embers, reminding you that great food always tastes better outside.

Ready to upgrade your outdoor spaces? Nicolock Paving Stones has everything from pavers to fireplaces for outdoor living at its best. Whether you need a new grill or an outdoor kitchen upgrade, explore our outdoor dining products and browse our collection of recipes for more ways to enjoy the season outside.

Serves 6

Tri-Tip with Chimichurri Ingredients

• 1 tablespoon sesame seeds
• 1 tablespoon smoked paprika
• 2 tablespoons plus ½ cup olive oil
• 2 teaspoons kosher salt, plus more
• 2 teaspoons freshly ground black pepper, plus more
• 2 pounds tri-tip steak or two 1-pound sirloin steaks
• 2 garlic cloves, finely grated
• 2 cups finely chopped parsley
• ½ cup finely chopped cilantro
• ¼ cup red wine vinegar
• 1 tablespoon agave nectar

Tri-Tip with Chimichurri Directions

1. Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. pepper in a small bowl to combine. Rub all over the steak and let it sit at room temperature for 30 minutes.
2. Meanwhile, prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of the 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°, 20–30 minutes. Move the steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120° for medium-rare (temperature will continue to rise off the heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
3. While the steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and the remaining ½ cups of oil; season with salt and pepper. Serve steak with chimichurri.

Taken from bonappetit.com