Grilled Tri-Tip With Chimichurri Sauce


Grilled Tri-Tip With Chimichurri Sauce

Cook Time: Up to 30 Minutes | Prep Time:  20 Minutes  |  Rest Time:  10 Minutes  |  Servings:  4


Grilled Tri-Tip:
1 Open Prairie® Natural* Angus tri-tip steak, 1 to 1 1/2 inch thick (1 1/2 to 1 3/4 lb)
4 cobs of corn, husks removed
2 red peppers, quartered
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Chimicurri Sauce:
1 cup finely chopped fresh parsley
2/3 cup extra-virgin olive oil
1/3 cup finely chopped fresh cilantro
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon hot chili flakes




Chimichurri Sauce:
Stir together parsley, olive oil, cilantro, vinegar, lemon juice, garlic, salt, oregano and chili flakes.

Grilled Tri-Tip:
Preheat grill to medium; grease grate well. Brush Open Prairie Natural Angus beef tri-tip with 2 tablespoons of the chimichurri sauce. Sprinkle steak, corn and peppers all over with salt and pepper; grill tri-tip for 8 to 10 minutes per side for medium-rare or cook to desired doneness. Grill corn, turning, for 8 to 10 minutes or until charred and tender. Grill peppers for 7 to 10 minutes or until well grill-marked.

Let steak rest for 10 minutes. Slice and serve with remaining Chimicurri sauce, grilled corn, and peppers.



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