Grilled Tri Tip with Chimichurri Sauce

Recipe Courtesy of St. Supéry Estate Culinary Team

Serves 4


1 Tri Tip roast, 2-3 lbs.

Salt, to taste

Fresh ground black pepper, to taste

1 Tbl olive oil

1 C Chimichurri sauce See Recipe Here


Pre-season your Tri Tip evenly with salt and pepper on both sides. Let temper up to 2 hours at room temperature ahead of time. Preheat your Big Green Egg or preferred grill to 350, clean and season the grates.

Dry the steak surfaces with paper towels, brush with a light coating of olive oil and grill to desired degree of doneness. To achieve a medium preparation, use a meat probe thermometer and remove from the grill when the middle reaches 130 degrees, it will continue to cook once removed from the grill

Let rest for 8-10 minutes, slice against the grain and serve with chimichurri.

Enjoy with Dollarhide Estate Vineyard Malbec.

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