It’s grilling season!…Maybe? Too early? Well anyway, I’m excited about it so we’re going to pretend it’s here and talk about this grilled tri tip and vegetables with chimichurri sauce.
Tri tip is a go to on the BBQ back in LA pretty much all year long and you can bet I brought that delicious tradition up to Seattle with me.
So here’s whats up. Juicy, tender, grilled tri tip steak with summer squash, red onion, and cherry tomatoes, all drizzled with a fresh, light, homemade chimichurri sauce. YES please!
Also, this recipe is 100% Dan approved, but mostly it’s apparently all about the chimichurri sauce 🤣: “Juicy, delicious and drench it in the chimichurri sauce. Love the chimichurri sauce. More chimichurri sauce please”.
The how to steps:
- Throw steak and marinade in a bag. Marinate for at least 4 hours to get super tender.
- Toss veggies in some olive oil salt and pepper.
- Grill all the things.
- Whisk together chimichurri sauce.
- Drizzle grilled deliciousness with sauce.
Start grilling season early with this grilled tri tip and vegetables. Plus a little (or a lot) of chimichurri sauce on the side 😉. Recipe coming right up!Print
Marinated, grilled, perfectly tender, tri tip served with veggies and a quick, easy chimichurri sauce. Gluten and dairy free!
(Recipe includes marinating in the prep time)
For the Steak and Marinade
- 1 1/2 – 2 lbs tri tip steak
- 5 garlic cloves, minced
- 1 teaspoon smoked paprika
- 2 teaspoons black pepper
- 1 tablespoon coarse salt
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons worcestershire sauce
For the Chimichurri
- 1/2 cup flat leaf parsley, roughly chopped
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons green onion, chopped
- 1 teaspoon lemon zest
- 1 tablespoon garlic, minced (about 3–4 cloves)
- 1 teaspoon chili pepper flakes
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- Salt, pepper to taste
For the Grilled Vegetables
- 2 large zucchini, quartered and sliced into 3–4 inch pieces
- 2 large yellow squash, quartered and sliced into 3–4 inch pieces
- 1 red onion, halved and sliced into thirds
- 2 cups cherry tomatoes, halved
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coarse salt, pepper as desired
- Combine all ingredients for the marinade in a sealable plastic bag or large bowl. Add the steak and marinate for at least 4 hours, up to overnight.
- In a small bowl, whisk together all ingredients for chimichurri. Let sit at least 10 minutes to allow flavors to combine.
- Drizzle the vegetables with the olive oil and sprinkle with salt and pepper. Place the tomatoes in foil and fold up like a packet. Set aside.
- Heat up an outdoor grill. Alternatively, heat a grill pan over medium high heat or an indoor smokeless grill to about 425°F.
- Place tri tip on the grill and brush with some of the leftover marinade. Cover and cook for 45 minutes to an hour (depending on size, around 15 minutes per pound), turning over once half way through. When the thickest part of the tri tip temps at 145°F (rare), remove from heat, cover with foil, and let rest for 10 minutes.
- Add vegetables to the grill and cook for 10 minutes, until tender.
- Once rested, slice tri tip against the grain. Serve with vegetables and drizzle with chimichurri sauce. Sprinkle with extra salt and pepper to taste.