Grilled Tri-Tip Steak with Chimichurri

Image of grilled tri-tip steak with chimichurri
Active Time30 minutes
Total Time60 minutes
Servings6

Ingredients

  • ½ cup fresh cilantro, coarsely chopped 
  • ½ cup fresh Italian parsley, coarsely chopped 
  • ⅓ cup olive oil 
  • 2 tablespoons red wine vinegar 
  • 6 cloves garlic 
  • 1 ½ teaspoons spicy Montreal seasoning, divided 
  • Large zip-top bag 
  • 2 lb sirloin tri tip steaks 

Steps

  1. Place in food processor bowl: cilantro, parsley, oil, vinegar, garlic, and ½ teaspoon seasoning; process until blended. 
  2. Place 1 tablespoon mixture in bag. Season meat with remaining 1 teaspoon seasoning and place in bag; let stand 30 minutes (or overnight) to marinate, turning occasionally. 
  3. Preheat grill. Place meat on grill and cover (discard marinade); grill 18–20 minutes, turning often, and until meat is 145°F (for medium). 

Ingredients

  • ½ cup fresh cilantro, coarsely chopped 
  • ½ cup fresh Italian parsley, coarsely chopped 
  • ⅓ cup olive oil 
  • 2 tablespoons red wine vinegar 
  • 6 cloves garlic 
  • 1 ½ teaspoons spicy Montreal seasoning, divided 
  • Large zip-top bag 
  • 2 lb sirloin tri tip steaks 

Steps

  1. Place in food processor bowl: cilantro, parsley, oil, vinegar, garlic, and ½ teaspoon seasoning; process until blended. 
  2. Place 1 tablespoon mixture in bag. Season meat with remaining 1 teaspoon seasoning and place in bag; let stand 30 minutes (or overnight) to marinate, turning occasionally. 
  3. Preheat grill. Place meat on grill and cover (discard marinade); grill 18–20 minutes, turning often, and until meat is 145°F (for medium). 

Other preparation methods

Bake: Preheat oven to 425°F. Combine in large zip-top bag: 1 packet fajita seasoning, 6 oz pineapple juice, ½ cup low-sodium soy sauce. Reserve ½ cup mixture. Add 2 lb tri-tip steak to bag; let stand 30 minutes (or overnight) to marinate. Place meat in 13- x 9-inch baking pan (discard marinade); bake 15 minutes. Add 4 cups sliced bell peppers and onions and reserved marinade; bake 8–10 more minutes and until meat is 145°F. Let beef rest 5 minutes; slice thin and serve. 

Nutritional information

Amount per ⅙ serving: Calories 390, Total Fat 28g, Sat Fat 7g, Trans Fat 0g, Chol 105mg, Sodium 370mg, Carb 2g, Fiber 0g; Sugars 0g, Protein 32g, Calc 2%, Vit A 10%, Vit C 10%, Iron 15%