Barbecues & Grilling: What's Hot Now: Tri-Tip in Chimichurri Sauce

Barbecues & Grilling: What's Hot Now
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Tri-Tip in Chimichurri Sauce
Jul 26th 2011, 10:01

This tri-tip roast is marinated in a savory sauce and then grilled. You want to sear the roast at first, then lower the heat and continue grilling until done.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: Serves 4


  • 2 pound tri-tip roast
  • 3/4 cup olive oil
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup rice wine vinegar
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon Tabasco
  • 1/2 teaspoon black pepper


In a blender combine garlic, parsley, cilantro and basil. Blend until fine. Add olive oil, rice wine vinegar, Tabasco, salt and pepper. Blend until smooth. Pour half the mixture into a resealable bag and add tri-tip. Turn to coat and refrigerate for about 4 hours. Place the remaining half of the sauce in a container and refrigerate until you need it. Preheat grill. Remove tri-tip from bag and place on hot grill. Turn after 2 minutes and grill for 2 more minutes. Turn down heat or move to a cooler part of the grill. Grill for another 4 minutes per side then continue grilling over indirect heat. Continue cooking until done, about 15 more minutes. When done, remove the tri-tip from the grill and allow to rest for 5 minutes. Meanwhile heat the remaining sauce until just warm. Cut tri-tip into thin strips and serve with sauce over top.

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