This Santa Maria Tri-tip with Chimichurri is the perfect cut of meat for feeding the family. Not only does this slab offer 4-6 servings (Mat eats a ton!) but because of the unique shape, when the center is cooked to medium-rare the ends are medium-well. It’s a happy-medium for serving people with different preferences on their steak temperature. The rub and mop sauce bring a ton of flavor and we love any excuse to cover something with chimichurri. It makes this cut of beef sing!
Looking for more dinner ideas?
Here are a few to try:
GOCHUGARU CHICKEN TENDERS W/ CUCUMBER KIMCHI & GOCHUJANG AVOCADO DIP
CRISPY CHICKEN THIGHS WITH BALSAMIC RED ONIONS AND ROASTED GRAPES
Lastly, if you make this Santa Maria Tri-Tip with Chimichurri recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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Ingredients
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons rosemary
- 2 teaspoons cayenne
- 1 beef tri-tip
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1 tablespoon garlic, minced
- 2 teaspoons whole grain dijon mustard
CHIMI
- 1 tablespoon garlic, minced
- 1/2 cup fresh parsley, minced
- 1/3 cup fresh oregano, minced
- 1/3 cup fresh basil, minced
- 1/4 cup fresh mint, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons sherry vinegar
- 2 tablespoons lemon juice
- 1/2 cup olive oil
- salt + black pepper, to taste
Instructions
- In a small bowl mix the first seven ingredients.
- Coat the tri-tip with the spice mix, place in a freezer bag or in a glass dish and refrigerate for 1-4 hours.
- When ready to cook, remove the tri-tip from the fridge and rest on the counter while the grill preheats. Preheat the Traeger grill to 450-500°F.
- To make the mop sauce, combine the red wine vinegar, olive oil, garlic, and dijon. Set aside.
- Place the tri-tip directly on the grill grates, brush with the mop sauce. Flip and brush with the mop sauce every 5-7 minutes until the internal temperature reached 130°F for medium-rare, about 20 minutes depending on the size of your tri-tip.
- Remove the tri-tip from the grill and rest for 10 minutes before slicing.
- To make the chimichurri, add the garlic, parsley, oregano, basil, mint and red pepper flakes to the bowl of a food processor. Pulse 4-5 times to begin to break down the herbs and then blend for 30 seconds. Remove the lid and scrape down the sides of the bowl. Add the vinegar and lemon juice. Turn the processor back on and pour the olive oil into the food chute as it blends. Taste and add salt and pepper to your liking.
- Slice the beef against the grain and serve with cooked white rice, steamed veggies and topped with the fresh chimichurri.
Ingredients
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons rosemary
- 2 teaspoons cayenne
- 1 beef tri-tip
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1 tablespoon garlic, minced
- 2 teaspoons whole grain dijon mustard
CHIMI
- 1 tablespoon garlic, minced
- 1/2 cup fresh parsley, minced
- 1/3 cup fresh oregano, minced
- 1/3 cup fresh basil, minced
- 1/4 cup fresh mint, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons sherry vinegar
- 2 tablespoons lemon juice
- 1/2 cup olive oil
- salt + black pepper, to taste
Instructions
- In a small bowl mix the first seven ingredients.
- Coat the tri-tip with the spice mix, place in a freezer bag or in a glass dish and refrigerate for 1-4 hours.
- When ready to cook, remove the tri-tip from the fridge and rest on the counter while the grill preheats. Preheat the Traeger grill to 450-500°F.
- To make the mop sauce, combine the red wine vinegar, olive oil, garlic, and dijon. Set aside.
- Place the tri-tip directly on the grill grates, brush with the mop sauce. Flip and brush with the mop sauce every 5-7 minutes until the internal temperature reached 130°F for medium-rare, about 20 minutes depending on the size of your tri-tip.
- Remove the tri-tip from the grill and rest for 10 minutes before slicing.
- To make the chimichurri, add the garlic, parsley, oregano, basil, mint and red pepper flakes to the bowl of a food processor. Pulse 4-5 times to begin to break down the herbs and then blend for 30 seconds. Remove the lid and scrape down the sides of the bowl. Add the vinegar and lemon juice. Turn the processor back on and pour the olive oil into the food chute as it blends. Taste and add salt and pepper to your liking.
- Slice the beef against the grain and serve with cooked white rice, steamed veggies and topped with the fresh chimichurri.