This tender and juicy Tri Tip Steak is marinated, seared, and then finished to perfection in the oven. Served with a zesty homemade chimichurri sauce, this flavor-packed dish is simple enough for a casual weeknight meal, but also impressive enough for an elegant dinner party.
Tri tip is an affordable cut of meat that turns out super tasty and tender in this recipe. Be sure not to skip the searing, as it helps to lock in the flavor and create a crusty exterior.
Though the chimichurri sauce has quite a few ingredients, it comes together easily and adds an extra layer of flavor and texture to the meat. Leftover chimichurri can be served with any of your favorite recipes for dipping or drizzling.
If you like this easy steak recipe, you’ll love this Air Fryer Skirt Steak, this Old Fashioned Salisbury Steak, and this Crockpot Ribeye Steak.
Jump to:
Why You Will Love This Skillet Steak Recipe
- Time-efficient: While marinating takes time, the actual cooking process is quick and straightforward.
- Impressive presentation: The tri tip cut slices beautifully and the chimichurri sauce adds a pop of vibrant color, making this dish perfect for both casual family dinners and special occasions.
- Balanced flavors: The combination of the marinated meat and the fresh chimichurri sauce creates a perfect balance of flavors.
- Cost-effective: Tri-tip is often more affordable than other premium cuts, offering great value for its tender texture and rich flavor.
Ingredients
- Tri-tip steak: This triangular cut of beef from the bottom sirloin is known for its rich flavor and tender texture when cooked properly. It can be found in most local grocery stores and is also known as California cut, Santa Maria steak, Newport steak, and Triangle steak. Feel free to use flank steak or skirt steak instead.
- Marinade: A store-bought marinade adds flavor and helps tenderize the meat. Teriyaki, Italian dressing, or BBQ sauce are great options, each bringing its unique profile to the dish. You can also make your own marinade using a combination of oil, lemon juice, and seasonings.
- Vegetable oil: Used for searing, it helps create a flavorful crust on the meat. Any neutral oil with a high smoke point can be used.
- Chimichurri sauce: This fresh, herby sauce perfectly complements the rich meat and is easy to make with a combination of parsley, garlic, oregano, olive oil, red wine vinegar, and red pepper flakes.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add heat: Mix diced jalapenos or chili peppers into the chimichurri sauce for a touch of heat.
- Add smokiness: Mix smoked paprika or chipotles in adobo sauce with the chimichurri sauce ingredients.
- Change up the herbs: Use cilantro instead of parsley or a combination of the two for a different flavor profile. Or, mix the parsley with rosemary and/or thyme.
How to Make Tri Tip Steak
Step 1: Marinate the steak. Place the steak in a gallon-sized zip top bag. Pour in the marinade, ensuring the meat is well-coated. Refrigerate for 4-8 hours, occasionally turning the meat. Remove the bag from the fridge 30 minutes before cooking to allow it to come to room temperature.
Step 2: Make the chimichurri. Combine all of the chimichurri sauce ingredients in a small bowl. Taste test and adjust the seasoning to suit your preference. Allow the sauce to sit for at least 30 minutes before serving to infuse the flavors.
Step 3: Cook the steak. Remove the steak from the marinade and pay it dry with paper towels. Heat the oil in a large oven-safe skillet over medium-high. Add the steak and sear it for about 3-4 minutes on both sides. Transfer the skillet to a 375° F oven and roast until the internal temperature reaches your preferred level of doneness, basting 2-3 times during cooking.
Step 4: Rest and slice the meat. When the steak is done, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for 10 minutes on a cutting board before slicing and serving.
If you love tri tip recipes, you may also enjoy this Sous Vide Tri Tip.
Storage
- Refrigerator: Allow the cooked tri tip to cool completely before storing. I like to slice it into thin slices and then store them in an airtight container in the refrigerator for up to 3-4 days or freezer for up to three months.
- Reheating: For best results, reheat the steak slices gently to avoid overcooking. Place the slices in a skillet with a splash of beef broth, cover, and heat them on low until they are warmed through. Alternatively, you could wrap them in foil and heat in a 250°F (120°C) oven until warm, about 10-15 minutes. Avoid microwaving because it can make the meat tough. If you're reheating from frozen, I recommend thawing the meat in the refrigerator overnight first.
- Make Ahead: Marinate the meat up to 24 hours in advance and prepare the chimichurri sauce a day ahead.
Serving Suggestions
This easy steak recipe goes well with a variety of salads and sides. Here are some tasty dishes to pair it with:
- Pair it with this Jalapeno Coleslaw or this Easy Asparagus Salad for a weeknight dinner.
- Make this steak for your family Sunday night supper with this Coconut Ginger Rice or this Instant Pot Broccoli Rice.
- Serve it with some Sauteed Zucchini and Onions or Sauteed Spinach and Carrots at your next dinner party.
Expert Tips
- For a crustier exterior: Pat the meat very dry before searing and use a cast-iron skillet if available.
- For a leaner steak: Trim the fat cap and excess fat before cooking, but leave some for flavor.
- Use an instant-read thermometer: Insert the thermometer into the thickest part of the steak to ensure perfect doneness without cutting it open.
- Slice against the grain for maximum tenderness: Note that the grain changes direction in tri tip, so you may need to adjust your slicing pattern halfway through.
- For a more intense chimichurri: Make the sauce a day in ad to allow all the flavors to meld.
- For a smoother chimichurri: Pulse the sauce in a food processor or use an immersion blender to achieve a smoother consistency.
Recipe FAQs
Yes! Simply sear the steak over high heat for 3-4 minutes per side, and then move it to indirect heat and cook until it reaches your desired doneness. When cooking tri-tip on a regular charcoal grill, aim for a grill temperature of about 375°F.
Though marinating enhances flavor and tenderness, you can skip it if you're short on time. Instead of a marinade, use a dry rub and let it sit for 30 minutes before cooking.
More Delicious Beef Dishes
Ready to get cooking? Remember that you can print this recipe if you would like.
Tri Tip Steak Recipe
Equipment
- Large bowl or gallon-sized Ziploc bag
- Large skillet or frying pan
- casserole dish or baking pan
Ingredients
- 1 2-3 lb. tri-tip roast
- 12 ounce store-bought marinade of choice teriyaki, Italian dressing, or BBQ sauce work well - I used Lawry’s Steak & Chop Marinade 12 oz
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Chimichurri Sauce
- ½ cup fresh Italian parsley finely chopped
- 1 teaspoon garlic finely minced or crushed
- 1 teaspoon dried oregano
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
Instructions
- Place the tri-tip in a large bowl or gallon-sized Ziploc bag and then pour the marinade over it, ensuring the meat is well-coated. Cover the bowl or seal the bag, removing as much air as possible. Refrigerate the tri-tip steak for 4-8 hours, turning occasionally if possible.
- About 30 minutes before cooking, remove the tri-tip from the refrigerator and then preheat your oven to 375°F (190°C).
- Remove the tri-tip from the marinade, patting it dry with paper towels. Save the used marinade to use as a basting sauce during cooking (basting is optional).
- Heat the 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once it becomes hot, add the tri-tip and sear it for about 3-4 minutes so that each side has a nice sear.
- Place the skillet in the preheated oven and roast the tri-tip roast for about 20-25 minutes for medium-rare steak (internal temperature of 135°F/57°C) or 25-30 minutes for medium (internal temperature of 145°F/63°C). Use a meat thermometer to check the internal temperature of the meat.
- Every 8-10 minutes during the oven-roasting process, carefully remove the skillet from the oven using oven mitts. Close the oven door to maintain temperature. Using a basting brush or spoon, quickly baste the tri-tip with the reserved marinade, making sure to coat all sides. Return the skillet to the oven immediately. Baste 2-3 times total during cooking.
- In a small bowl combine all the chimichurri sauce ingredients. For a smoother consistency, I recommend pulsing in a food processor or using an immersion blender. Be sure to taste and adjust the seasoning if needed. Let the sauce sit for at least 30 minutes before serving to allow flavors to meld and dried oregano to rehydrate.
- Remove the tri-tip from the oven and tent it loosely with aluminum foil. Let it rest for 10 minutes on a cutting board before slicing against the grain of the meat and serving.
Notes
- For a crustier exterior: Pat the meat very dry before searing and use a cast-iron skillet if available.
- For a leaner steak: Trim the fat cap and excess fat before cooking, but leave some for flavor.
- Use an instant-read thermometer: Insert the thermometer into the thickest part of the steak to ensure perfect doneness without cutting it open.
- Slice against the grain for maximum tenderness: Note that the grain changes direction in tri tip, so you may need to adjust your slicing pattern halfway through.
- For a more intense chimichurri: Make the sauce a day in advance to allow all the flavors to meld.
- For a smoother chimichurri: Pulse the sauce in a food processor or use an immersion blender to achieve a smoother consistency.
Leave a Reply