I remember my first summer I tried to grill a tri-tip for a crowd. The beef sat in my hands like a promise: a handsome cut, full of flavor potential, and somehow approachable even for a backyard cook with a modest grill. We gathered on folding chairs around the smoker while kids chased one another with sparklers, and conversation drifted from work to who brought dessert. The tri-tip sizzled, and the scent of searing beef threaded through the air like an invitation. When I sliced it against the grain and draped bright green chimichurri over the warm steaks, the yard fell quiet for a few delicious seconds — the kind of hush that tells you food has done what food does best: bring people together.
Comfort food doesn’t always mean casseroles and slow-simmered pots. Sometimes comfort shows up as a simple roast cooked just right, served with a sauce that cuts the richness and amplifies the meat. This Backyard BBQ Tri-Tip with Chimichurri does exactly that. It gives you a piece of meat that feeds a handful, a quick sauce that needs no heat but delivers bright, herby zip, and the kind of leftovers that transform into phenomenal sandwiches the next day. You’ll find yourself improvising — adding grilled onions, toasting a bun, piling slices high — and those little improvisations become the kind of memories you replay every summer.
DishGrub tests these kinds of recipes until they perform consistently in home kitchens. We focus on clear steps, handfuls of pantry staples, and flavor-forward results that don’t require professional gear. Our goal is to make dishes you can reliably pull off the first time and then tweak to be your family’s signature. For a taste of other easy BBQ crowd-pleasers we’ve developed, try our BBQ pulled pork sliders recipe, which uses the same spirit of simple technique and bold flavor.
Why this recipe stands out
This recipe shines because it balances straightforward grilling with a bold, no-cook sauce. Tri-tip carries a robust beef flavor and, when cut properly against the grain, offers tender slices that feel celebratory without needing long braises or complicated marinades. The chimichurri brings freshness, acidity, and a little heat to cut through the meat’s richness, and it comes together in minutes using ingredients most home cooks keep on hand.
Another reason it stands out is the timing and texture. Grilling to medium-rare and letting the meat rest creates a juicy interior with a caramelized crust. The chimichurri’s raw herbs and vinegar provide contrast in both taste and texture, much like a squeeze of lemon on roast chicken. Finally, this meal scales easily: double the chimichurri for a larger crowd, or grill a second tri-tip and keep things relaxed and social.
How to prepare Backyard BBQ Tri-Tip with Chimichurri
Ingredients
- 2 lbs tri-tip roast
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
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Preheat the grill to medium-high heat.
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Season the tri-tip roast generously with salt and pepper.
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Rub olive oil over the tri-tip.
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Grill the tri-tip for about 15-20 minutes on each side until it reaches an internal temperature of 135°F for medium-rare.
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While the meat is grilling, prepare the chimichurri by combining parsley, cilantro, red wine vinegar, garlic, red pepper flakes, salt, and pepper in a bowl.
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Once the tri-tip is cooked, let it rest for 10 minutes.
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Slice against the grain and serve with chimichurri sauce on top.
How to serve this dish
Serve the tri-tip sliced thin across a platter so guests can help themselves. Spoon a generous amount of chimichurri over the warm meat so the sauce seeps into the slices. Offer simple sides that support the smoky beef without overpowering it: grilled corn brushed with a little butter and lime, a crisp green salad to echo the chimichurri’s brightness, or roasted baby potatoes tossed with rosemary and olive oil. For a casual option, pile slices into toasted rolls with extra chimichurri and pickles for acid and crunch.
For family-style dinners, place the chimichurri in a bowl beside the platter and let people add the amount they like. If you want to elevate the presentation, thinly slice a few roasted red peppers and scatter them across the platter for color and gentle smokiness. A wedge of lemon or lime on the side gives guests an extra pop of acidity if they want it.
How to keep leftovers
Cool leftover tri-tip to room temperature for no more than two hours, then slice and store in an airtight container. Keep chimichurri separate in a small jar or container; it will last 3–4 days in the refrigerator while retaining bright herbal flavor. If you mix chimichurri into the meat before storing, expect the sauce to mellow and the herbs to soften faster.
To reheat slices without drying them out, warm gently in a skillet over low heat with a splash of beef broth or water, covered, until heated through. You can also use slices cold in sandwiches — they make great lunch meat with the chimichurri adding a fresh, tangy lift. Freeze cooked tri-tip in a tightly sealed bag for up to three months; thaw overnight in the fridge before reheating.
DishGrub Kitchen Tips
Slice against the grain every time. Tri-tip contains fibers that run in two directions depending on where you cut into the roast; identify the grain, then cut perpendicular to it for tender slices. Use an instant-read thermometer to check doneness — aim for 130–135°F for medium-rare, remembering that the roast will rise a few degrees while resting. Resting is non-negotiable: it allows juices to redistribute and prevents a dry final result.
If your grill runs hot, manage flare-ups by moving the roast to a cooler side and closing the lid. For flavor depth, let the seasoned tri-tip sit at room temperature for 20-30 minutes before grilling. If you want inspiration for turning leftovers into a handheld meal, see our take on pulled meats and sandwiches in the BBQ pulled pork sliders recipe, where the same principle of simple prep and bold sauce creates an irresistible sandwich.
Make it your own
Tweak the chimichurri to match your pantry and family preferences. Swap half the parsley for extra cilantro if you like a brighter, citrusy edge. Add a splash of lemon juice instead of red wine vinegar for a lighter acidity. If you prefer heat, stir in a finely diced jalapeño or a pinch more red pepper flakes. For a smoky variation, char a poblano or red bell pepper, chop it finely, and fold it into the chimichurri.
You can also alter the cooking method: sear the tri-tip sear over direct heat for a minute per side, then move it to indirect heat to finish, or use a reverse-sear approach if you have a smoker or oven, which delivers an even edge-to-edge pink and a rich crust. For a weeknight shortcut, slice the tri-tip after grilling into thinner steaks and serve over quick-cooked rice or warmed tortillas for a fast, satisfying meal.
Frequently asked questions
Q: Can I cook this tri-tip in the oven instead of on the grill?
A: Yes. Preheat the oven to 425°F and sear the tri-tip in a hot skillet with oil for 2-3 minutes per side to develop a crust, then transfer to the oven and roast until the internal temperature reaches 130–135°F for medium-rare. Let the meat rest for 10 minutes before slicing. The oven method works well when weather or grill access limits outdoor cooking, and the finishing temperature stays the same to preserve juiciness.
Q: How can I tell when tri-tip is done without a thermometer?
A: A thermometer provides the most reliable result, but if you don’t have one, use the touch method: press the center of the roast and compare the firmness to the fleshy area at the base of your thumb when you touch your thumb to your middle finger — that gives a medium-rare feel. This technique requires practice, so when in doubt, err on the slightly less done side since the roast will continue to cook while resting. Cutting off a test slice is another option, though it releases juices.
Q: Will chimichurri keep if I make it a day ahead?
A: Yes, chimichurri actually develops better flavor if it rests in the fridge for a few hours or overnight. The herbs release flavor into the vinegar and oil, and the garlic mellows. Keep it in a sealed container and bring it to room temperature before serving so the oil loosens and the flavors wake up. If the sauce stiffens in the fridge, give it a stir or add a small splash of olive oil to loosen it.
Q: What sides pair best with this dish for a crowd?
A: Offer a mix of chilled and warm sides to balance the meaty richness: a bright tomato-cucumber salad, simple grilled vegetables, buttery mashed potatoes or roasted baby potatoes, and crusty bread or toasted rolls for sandwiches. A light, vinegary slaw offers crunch and helps cut the richness, while charred vegetables echo the grill’s flavor.
Conclusion
For an alternate technique that highlights even crust and a tender middle, explore the reverse-seared approach with the detailed method at reverse-seared tri-tip method from Meat Church. This method can give you a more controlled edge-to-edge doneness and an exceptional crust if you want to experiment beyond the traditional grilling steps above.
