Samantha Garlic Butter Grilled Tri-Tip with Chimichurri delivers everything I love about summer grilling—juicy steakhouse-style beef, rich garlic butter, and a bright herb-packed chimichurri that brings every bite to life. Whether you’re hosting a backyard BBQ, planning a Father’s Day feast, or simply craving a perfectly grilled beef dinner, this recipe delivers bold flavor with surprisingly little effort.
There are few things I enjoy more during grilling season than a perfectly cooked Garlic Butter Grilled Tri-Tip with Chimichurri. Between the smoky charred crust, rich garlic butter, and vibrant herb-packed chimichurri sauce, this recipe delivers the kind of steakhouse-quality flavor that makes people think you’ve spent hours cooking.
Over the years, I’ve grilled everything from burgers and chicken to large beef roasts, and tri-tip remains one of my favorite cuts for backyard entertaining. It’s incredibly flavorful, cooks relatively quickly, and when sliced properly against the grain, produces tender bites that rival far more expensive cuts of beef.
What makes this Garlic Butter Grilled Tri-Tip with Chimichurri truly special is the balance of flavors. The garlic herb butter adds richness and depth while the fresh chimichurri provides brightness, acidity, and freshness that keeps every bite exciting. The result is a juicy grilled tri-tip steak that’s equally perfect for casual family dinners, Father’s Day cookouts, summer BBQ gatherings, or weekend grilling sessions with friends.
If you’ve been searching for the best grilled tri-tip recipe that combines bold beef flavor, beautiful presentation, and surprisingly simple preparation, you’ve found it.
Juicy Garlic Butter Grilled Tri-Tip with Chimichurri (Tender Steakhouse-Style BBQ Beef Ready in 40 Minutes)
Ingredients
For the Tri-Tip
- 1 tri-tip roast 2½–3 pounds / 1.1–1.4 kg
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter melted
- 4 garlic cloves minced
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
For the Chimichurri
- 1 cup fresh parsley finely chopped
- ½ cup fresh cilantro finely chopped
- 4 garlic cloves minced
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Optional Garnishes
- Grilled lemon halves
- Extra parsley
- Flaky sea salt
- Fresh cracked black pepper
Instructions
- Prepare the Tri-Tip: Pat the tri-tip dry with paper towels. In a small bowl, combine the olive oil, melted butter, garlic, salt, pepper, smoked paprika, garlic powder, and onion powder. Rub the mixture evenly over the roast and let it rest at room temperature for about 30 minutes to promote even cooking and better crust development.
- Prepare the Chimichurri: While the beef rests, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Stir until well combined, then set aside to allow the flavors to develop. The chimichurri should taste fresh, bright, herbaceous, and slightly tangy.
- Preheat the Grill: Preheat your grill to medium-high heat and lightly oil the grates if needed. Properly heated grates help prevent sticking, improve caramelization, and create better grill marks.
- Grill the Tri-Tip: Place the tri-tip on the grill and cook, turning occasionally, until a rich crust forms on the outside. Use an instant-read thermometer to monitor doneness and cook to 130–135°F (54–57°C) for medium-rare. The beef should be smoky, juicy, tender, and beautifully caramelized.
- Rest the Beef: Transfer the tri-tip to a cutting board and tent loosely with foil. Let it rest for 10–15 minutes to allow the juices to redistribute throughout the meat.
- Slice and Serve: Slice the tri-tip thinly against the grain and arrange it on a serving platter. Spoon the chimichurri generously over the top and finish with a little extra garlic butter if desired. Serve immediately and enjoy the perfect balance of smoky beef, rich garlic butter, fresh herbs, and bright acidity.
Notes
Chef’s Quick Notes
1. Start with a Quality Tri-Tip
Choose Well-Marbled Beef
A good tri-tip roast should have moderate marbling throughout the meat. Those thin streaks of fat help create a juicier grilled beef recipe while adding flavor during cooking.2. Don’t Skip the Room Temperature Rest
Let the Beef Warm Slightly
Allowing the roast to sit out for 20–30 minutes before grilling helps it cook more evenly. This simple step can make a noticeable difference in the texture of your steakhouse-style BBQ beef.3. Use a Meat Thermometer
Take the Guesswork Out
For the best grilled tri-tip recipe, rely on internal temperature rather than cooking time alone. A thermometer is the easiest way to achieve a tender medium-rare center without overcooking.4. Fresh Chimichurri Always Wins
Use Fresh Herbs Whenever Possible
Fresh parsley, cilantro, and garlic create a brighter, more vibrant chimichurri sauce than dried ingredients ever can. The freshness helps balance the richness of the beef beautifully.5. Slice Against the Grain
Maximize Tenderness
Even a perfectly cooked roast can become chewy if sliced incorrectly. Always identify the grain and cut across it to create tender, steakhouse-quality slices.6. Let the Grill Build the Crust
Resist Constant Flipping
One of the secrets to a flavorful grilled beef roast is allowing the meat to develop a proper crust. Give the tri-tip enough time on each side to create deep caramelization and smoky flavor.7. Taste the Chimichurri Before Serving
Adjust for Balance
Every batch of herbs is different. Before serving, taste the chimichurri and adjust the salt, vinegar, or olive oil if needed. A balanced sauce can elevate the entire meal.8. Save Leftovers for Meal Prep
Think Beyond Dinner
Leftover Garlic Butter Grilled Tri-Tip with Chimichurri is fantastic in sandwiches, wraps, salads, and grain bowls. It’s one of my favorite high-protein meal prep recipes because the flavor stays delicious for days.Recipe Overview
- Course: Main Course
- Cuisine: American BBQ with Argentine-Inspired Chimichurri
- Skill Level: Intermediate Beginner
- Difficulty Level: Easy
- Prep Time: 15 Minutes
- Marinating Time: 30 Minutes (Optional)
- Cook Time: 25 Minutes
- Total Time: 40 Minutes
- Servings: 6–8 Servings
- Main Ingredients: Tri-Tip Roast, Garlic Butter, Fresh Parsley, Cilantro, Olive Oil, Red Wine Vinegar
- Best For: Summer BBQs, Family Dinners, Father’s Day Cookouts, Outdoor Entertaining, High-Protein Meals
Nutritional Snapshot
Approximate Per Serving
- Calories: 420
- Protein: 38g
- Carbohydrates: 3g
- Fat: 28g
- Saturated Fat: 10g
- Fiber: 1g
- Sugar: 1g
- Sodium: 420mg
- Iron: 20% DV
- Zinc: 35% DV
According to https://fdc.nal.usda.gov, beef provides high-quality protein along with important nutrients such as iron, zinc, and vitamin B12 that support muscle maintenance and overall health.
Budget Breakdown
Estimated U.S. Grocery Pricing
- Tri-Tip Roast (2.5–3 lbs): $18–$25
- Butter: $1.00
- Fresh Parsley: $1.50
- Fresh Cilantro: $1.00
- Garlic: $0.75
- Olive Oil: $0.75
- Red Wine Vinegar: $0.50
- Seasonings: $1.00
Estimated Total Cost: $24–$31
Estimated Cost Per Serving: $3.50–$5.00
For a steakhouse-style grilled beef dinner, that’s excellent value.
Tools That Make It Easier
A few tools can make Garlic Butter Grilled Tri-Tip with Chimichurri even easier to prepare:
- Instant-Read Meat Thermometer
- Large Cutting Board with Juice Groove
- Sharp Carving Knife
- Grill Brush
- Grill Tongs
- Mixing Bowls
- Silicone Basting Brush
- Cast Iron Skillet (Optional Reverse Sear Method)
- Food Processor for Chimichurri
- Aluminum Drip Tray
I personally consider a reliable meat thermometer non-negotiable. It removes guesswork and helps achieve perfect medium-rare tri-tip every time.
Behind the Recipe
The first time I tasted authentic chimichurri with grilled beef, I immediately understood why the combination has remained popular for generations.
Traditional Argentine grilling often focuses on letting quality beef shine while pairing it with bright herb sauces that cut through richness and enhance natural flavors. That philosophy inspired this Garlic Butter Grilled Tri-Tip with Chimichurri recipe.
Instead of relying on heavy marinades or sugary sauces, this approach allows the beef to remain the star. A simple garlic butter coating helps create a beautiful crust while keeping the meat moist. Then, just before serving, fresh chimichurri transforms the entire dish with vibrant parsley, garlic, vinegar, and olive oil.
The combination feels elegant enough for special occasions but simple enough for a Saturday evening backyard barbecue.
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This vibrant recipe brings together creamy grilled corn and sweet mango salsa for a refreshing side dish or light meal. The bright flavors complement grilled meats beautifully and make any barbecue spread feel more complete.
The same attention to quality ingredients, proper grilling techniques, and balanced flavors that make Garlic Butter Grilled Tri-Tip with Chimichurri so memorable can also elevate these summer favorites.
Why You’ll Love This Garlic Butter Grilled Tri-Tip with Chimichurri
Steakhouse Flavor at Home
Garlic Butter Grilled Tri-Tip with Chimichurri delivers the rich, juicy flavor of a premium steakhouse dinner without the hefty restaurant bill. The combination of a perfectly grilled beef roast, buttery garlic crust, and vibrant herb sauce creates a restaurant-quality experience that feels surprisingly achievable in your own backyard.
I love serving this recipe when I want something impressive because it looks elegant on the platter while requiring far less effort than many people expect from a steakhouse-style BBQ beef recipe.
Surprisingly Easy to Master
Many home cooks avoid tri-tip because they assume it’s difficult to prepare, but it’s actually one of the most beginner-friendly cuts for grilling. With a reliable meat thermometer and a few simple grilling techniques, you can consistently achieve juicy, tender slices with a beautiful smoky crust.
Even if you’re new to grilling larger cuts of beef, this easy grilled tri-tip recipe provides excellent results without requiring advanced barbecue skills or expensive equipment.
Perfect for Summer Entertaining
Whether you’re planning a Father’s Day feast, holiday cookout, neighborhood gathering, or casual weekend barbecue, this recipe feeds a crowd while creating an unforgettable centerpiece.
The dramatic presentation of sliced beef topped with bright green chimichurri instantly elevates the entire meal and makes outdoor entertaining feel special without creating extra stress in the kitchen.
The Chimichurri Adds Incredible Freshness
The homemade chimichurri is what truly sets this recipe apart from traditional grilled steak dinners.
Fresh parsley, cilantro, garlic, olive oil, and vinegar create a bright herb sauce that balances the richness of the beef while adding layers of flavor. Every bite delivers the perfect contrast between smoky grilled meat and fresh herbaceous notes.
According to Healthline, parsley contains antioxidants and beneficial plant compounds, making it one of the most flavorful and nutritious ingredients you can add to grilled dishes.
High-Protein and Naturally Low-Carb
If you’re looking for a satisfying high-protein dinner that doesn’t rely on heavy sauces or excessive carbohydrates, this recipe is an excellent choice.
The protein-rich beef helps create a filling meal while the fresh chimichurri adds flavor without unnecessary sugars. It’s a fantastic option for readers searching for healthy grilling recipes, low-carb beef dinners, or protein-packed summer cookout meals.
Great for Leftovers
One of my favorite things about this grilled beef recipe is how versatile the leftovers become.
Thin slices work beautifully in:
- Steak sandwiches
- Wraps
- Grain bowls
- Fresh salads
- Meal prep lunches
- Protein-packed rice bowls
The flavor often becomes even better the next day as the garlic butter and chimichurri continue to develop.
Perfect Balance of Rich and Fresh
Many grilled beef recipes lean heavily toward richness, but this one strikes a wonderful balance. The buttery tri-tip delivers bold beef flavor while the fresh herb sauce keeps the dish light, vibrant, and incredibly enjoyable even during the hottest months of the year.
If you enjoy bold grilling recipes like Juicy Grilled Chicken Caprese with Balsamic BBQ Drizzle (Easy Summer Dinner Ready in 30 Minutes), you’ll appreciate how this recipe combines smoky outdoor cooking with fresh, bright ingredients that make every bite feel balanced and memorable.
Ingredients You’ll Need
For the Tri-Tip
- 1 tri-tip roast (2½–3 pounds / 1.1–1.4 kg)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
For the Chimichurri
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Optional Garnishes
- Grilled lemon halves
- Extra parsley
- Flaky sea salt
- Fresh cracked black pepper
According to https://www.healthline.com/nutrition/parsley-benefits, parsley contains antioxidants and plant compounds that contribute both flavor and nutritional value, making it a perfect foundation for fresh chimichurri sauce.
Ingredient Highlights
Tri-Tip Roast
Tri-tip is one of the best-kept secrets in the grilling world. This flavorful beef cut develops a beautiful crust over high heat while remaining tender and juicy when cooked properly and sliced against the grain.
I especially love using tri-tip because it delivers steakhouse-quality flavor at a more affordable price than premium cuts like ribeye or filet mignon. Its rich beefy taste makes it perfect for outdoor cooking, family cookouts, and high-protein dinner recipes.
According to https://fdc.nal.usda.gov, beef provides complete protein along with important nutrients such as iron, zinc, and vitamin B12, making it a nutrient-dense choice for balanced meals.
Garlic Butter
Garlic butter is what gives this recipe its rich, mouthwatering flavor foundation. As it melts over the beef during grilling, it helps create a beautifully caramelized exterior while enhancing the natural flavor of the meat.
The combination of butter and garlic contributes richness, moisture, improved browning, and deeper savory flavor without overpowering the tri-tip itself. I honestly think this simple ingredient is one of the reasons the recipe tastes so much like a steakhouse dinner.
Fresh Parsley
Parsley serves as the foundation of the chimichurri and provides the bright herbal flavor that balances the richness of the grilled beef.
Its fresh, clean taste helps create the signature contrast that makes chimichurri steak recipes so popular. The vibrant green color also makes the finished platter look incredibly fresh and inviting.
Fresh Cilantro
While parsley does most of the heavy lifting, fresh cilantro adds another layer of complexity that makes the chimichurri even more vibrant.
I love the way cilantro contributes subtle citrusy notes and extra freshness, helping transform a simple herb sauce into something that tastes bold, balanced, and memorable.
Red Wine Vinegar
One of the biggest secrets behind exceptional chimichurri is acidity, and red wine vinegar provides exactly that.
It helps:
- Balance rich beef
- Brighten flavors
- Add freshness
- Enhance the herbs
while preventing the overall dish from feeling too heavy. The vinegar also helps tie all the ingredients together into a sauce that complements grilled beef beautifully.
Olive Oil
A good-quality olive oil gives chimichurri its silky texture and helps coat every slice of beef with flavor.
The olive oil not only binds the ingredients together but also contributes subtle richness that complements both the garlic butter and the grilled tri-tip. According to Harvard Health, olive oil contains beneficial monounsaturated fats and plant compounds that have made it a cornerstone of many healthy eating patterns.
Fresh Garlic
Fresh garlic appears in both the garlic butter and the chimichurri, creating layers of flavor throughout the recipe.
As the beef grills, the garlic becomes slightly sweet and aromatic, adding depth without overwhelming the natural flavor of the meat. It’s one of the ingredients that helps transform this from a simple grilled beef recipe into something worthy of a special occasion.
Crushed Red Pepper Flakes
A small amount of crushed red pepper flakes adds gentle warmth and complexity to the chimichurri without making it spicy.
This subtle heat works behind the scenes to enhance the fresh herbs and rich beef, creating a more balanced flavor profile that keeps every bite interesting.
If you enjoy bold grilled flavors and fresh herb sauces, recipes like Juicy Cowboy Butter Grilled Flank Steak (Garlic Herb Butter Steak Dinner Ready in 25 Minutes) showcase a similar balance of rich buttery beef and vibrant seasonings while bringing their own unique twist to summer grilling.
Perfect Occasions to Serve This Garlic Butter Grilled Tri-Tip with Chimichurri
Summer Backyard BBQs
Garlic Butter Grilled Tri-Tip with Chimichurri feels like it was made for summer grilling season. The smoky charred crust, juicy slices of beef, and vibrant herb sauce create the kind of centerpiece that immediately grabs attention when placed on the table.
I especially love serving it during backyard cookouts because it offers steakhouse-quality flavor while still feeling relaxed and approachable. Pair it with grilled vegetables, fresh salads, and seasonal sides for a complete outdoor dining experience that guests will talk about long after the meal is over.
Father’s Day Celebrations
Whenever I’m planning a Father’s Day menu, a beautifully grilled beef roast is always near the top of my list.
This recipe delivers everything people love about premium steak dinners—bold beef flavor, rich garlic butter, and fresh chimichurri—without requiring a reservation at an expensive restaurant. The impressive presentation makes it feel special enough for celebrations while remaining simple enough for home cooks to execute successfully.
Weekend Family Dinners
One of the reasons I return to tri-tip so often is its ability to feed a crowd without stretching the grocery budget too far.
This easy grilled tri-tip recipe provides generous portions, making it ideal for larger family dinners, Sunday gatherings, and casual weekend meals. Everyone gets tender slices of juicy beef, and leftovers are almost guaranteed for lunch the next day.
Meal Prep for the Week
Garlic Butter Grilled Tri-Tip with Chimichurri is one of my favorite high-protein meal prep recipes because the beef stays flavorful and tender for several days.
Leftover slices work beautifully in:
- Steak sandwiches
- Protein bowls
- Fresh salads
- Wraps
- Rice bowls
- Low-carb lunches
The chimichurri also doubles as a flavorful dressing, making meal prep both easier and more delicious.
Outdoor Entertaining
If you’re hosting friends and want a recipe that looks impressive without creating unnecessary stress, this one checks every box.
The bright green chimichurri draped over perfectly sliced beef creates a stunning presentation that feels restaurant-worthy. Guests often assume it took far more effort than it actually did, which is always a nice bonus when entertaining.
Holiday Cookouts and Special Gatherings
This grilled beef recipe is also perfect for Memorial Day, Fourth of July celebrations, Labor Day cookouts, and other outdoor gatherings where great food takes center stage.
The combination of smoky grilled beef and fresh herb sauce appeals to a wide variety of tastes, making it an easy crowd-pleaser. According to Healthline, properly cooked beef can be part of a balanced meal when paired with vegetables and fresh ingredients, making recipes like this a great option for entertaining.
Date Nights at Home
While tri-tip is often associated with large gatherings, I also love making it for date nights at home. The rich garlic butter, tender steak, and fresh chimichurri create an elevated dining experience that feels far more luxurious than the actual effort required.
If you enjoy impressive grilling recipes like Irresistible Bacon-Wrapped BBQ Chicken Bombs (Cheesy Smoky Chicken Bites Ready in 35 Minutes), this Garlic Butter Grilled Tri-Tip with Chimichurri offers that same crowd-pleasing backyard appeal while delivering a more sophisticated steakhouse-inspired experience.
How to Make This Garlic Butter Grilled Tri-Tip with Chimichurri
Step 1: Prepare the Tri-Tip
Pat the tri-tip dry with paper towels.
In a small bowl, combine the olive oil, melted butter, garlic, salt, pepper, smoked paprika, garlic powder, and onion powder.
Rub the mixture evenly over the entire roast.
Allow the meat to rest at room temperature for about 30 minutes before grilling.
This helps the beef cook more evenly while promoting better crust development.
Step 2: Prepare the Chimichurri
While the beef rests, combine parsley, cilantro, garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper in a bowl.
Stir thoroughly until well combined.
The chimichurri should taste:
- Bright
- Herbaceous
- Slightly tangy
- Fresh
- Balanced
Allow it to sit while the beef cooks so the flavors can develop.
Step 3: Preheat the Grill
Preheat your grill to medium-high heat.
Clean and oil the grates if necessary.
One thing I’ve learned over years of grilling is that properly preheated grates help create:
- Better grill marks
- Less sticking
- Improved caramelization
- More even cooking
throughout the roast.
Step 4: Grill the Tri-Tip
Place the tri-tip directly on the grill.
Cook, turning occasionally, until the exterior develops a rich, deeply browned crust.
Use an instant-read thermometer to monitor doneness.
For medium-rare, aim for an internal temperature of approximately 130–135°F (54–57°C).
The beef should become:
- Deeply caramelized
- Smoky
- Juicy
- Tender
while maintaining a beautiful pink center.
Step 5: Rest the Beef
Transfer the tri-tip to a cutting board and tent loosely with foil.
Allow it to rest for 10–15 minutes.
This resting period helps redistribute juices throughout the meat, creating significantly more flavorful slices.
Step 6: Slice and Serve
Slice the tri-tip carefully against the grain.
Arrange on a serving platter and spoon generous amounts of chimichurri over the top.
Finish with a little extra garlic butter if desired.
The finished Garlic Butter Grilled Tri-Tip with Chimichurri should deliver smoky beef flavor, buttery richness, vibrant herbs, and bright acidity in every bite.
Creative Ways to Serve This Garlic Butter Grilled Tri-Tip with Chimichurri
Build a Steakhouse Platter
One of my favorite ways to serve Garlic Butter Grilled Tri-Tip with Chimichurri is on a large serving platter surrounded by roasted potatoes, grilled vegetables, and extra chimichurri sauce.
The colorful presentation feels like something you’d find at a high-end steakhouse while still maintaining the relaxed atmosphere of a backyard cookout. It’s a fantastic option when entertaining guests because everyone can serve themselves and customize their plate.
Make Gourmet Steak Sandwiches
Thinly sliced tri-tip makes an incredible sandwich filling. Layer the beef onto toasted rolls or ciabatta bread with chimichurri, caramelized onions, and a little melted provolone or mozzarella for a hearty lunch or casual dinner.
The rich beef and bright herb sauce create a combination that rivals many restaurant steak sandwiches while making excellent use of leftovers.
Create High-Protein Grain Bowls
For an easy meal prep option, serve sliced tri-tip over rice, quinoa, farro, or cauliflower rice.
Add fresh vegetables, avocado, and a generous spoonful of chimichurri to create a balanced high-protein bowl that’s perfect for lunches throughout the week. This is one of my favorite ways to stretch leftovers into multiple satisfying meals.
Turn It Into a Fresh Steak Salad
I honestly love serving leftover tri-tip over mixed greens with cherry tomatoes, cucumbers, red onions, and avocado.
The chimichurri doubles beautifully as a salad dressing, coating the vegetables with fresh herb flavor while complementing the smoky grilled beef. It’s a lighter way to enjoy steak that still feels filling and satisfying.
Pair with Grilled Corn and Seasonal Vegetables
Sweet grilled corn, zucchini, asparagus, and bell peppers all pair beautifully with the rich flavor of tri-tip.
The slight sweetness of the vegetables balances the savory garlic butter while allowing the chimichurri to shine. This combination creates the ultimate summer grilling plate that feels fresh, colorful, and complete.
Build a Backyard BBQ Feast
When I’m hosting a larger gathering, I love making Garlic Butter Grilled Tri-Tip with Chimichurri the centerpiece of a full barbecue spread.
Serve it alongside:
- Grilled vegetables
- Fresh salads
- Roasted potatoes
- Corn dishes
- Crusty bread
for a crowd-friendly meal that feels both impressive and approachable.
Create Steak Tacos with Chimichurri
For a fun twist, slice the beef thinly and serve it in warm tortillas with chimichurri, pickled onions, avocado, and crumbled cheese.
The fresh herb sauce acts almost like a salsa, creating flavorful steak tacos that are perfect for casual dinners and summer parties.
If you enjoy creative grilling recipes like Irresistible BBQ Chicken Street Corn Tacos (Easy, Creamy & Flavor-Packed Taco Night Recipe), this tri-tip variation brings that same bold outdoor-cooking flavor while delivering a more steakhouse-inspired experience with fresh Argentine-style chimichurri.
Explore More Recipes
One of the best parts of grilling season is discovering new ways to create flavorful meals outdoors. If you’re building a collection of reliable cookout recipes, these dishes deserve a place on your menu.
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Juicy chicken, sweet pineapple, and smoky barbecue flavors come together in an easy foil packet dinner that’s perfect for family cookouts and busy weeknights.
Grilled Peach and Burrata Salad (Summer’s Creamiest, Juiciest Bite)
Sweet grilled peaches and creamy burrata create an unforgettable combination that feels both elegant and effortless. It’s one of my favorite summer recipes for entertaining guests.
Southwest Chicken Salad Bowl (Healthy, High Protein & Easy Meal Prep Recipe)
Packed with lean protein, fresh vegetables, and bold Southwestern flavors, this salad bowl is ideal for meal prep and healthy lunches while still feeling satisfying and flavorful.
If you love the combination of smoky grilled proteins and fresh herb-forward flavors found in Garlic Butter Grilled Tri-Tip with Chimichurri, these recipes offer even more inspiration for creating memorable summer meals that friends and family will request again and again.
Sam’s Pro Tips for a Perfect Garlic Butter Grilled Tri-Tip with Chimichurri
Let the Beef Warm Slightly Before Grilling
Allow the tri-tip to sit at room temperature for about 20–30 minutes before it hits the grill. This simple step promotes more even cooking from edge to center and helps create a juicier grilled tri-tip steak with a better final texture.
Don’t Skip the Rest
Resting the meat after grilling is one of the most important parts of the entire recipe. Cutting into the beef too soon causes flavorful juices to escape onto the cutting board instead of staying inside the meat where they belong.
Slice Against the Grain
Tri-tip has a unique grain pattern, so paying attention while slicing makes a huge difference. Cutting against the grain shortens the muscle fibers and creates a much more tender steakhouse-style BBQ beef experience.
Use Fresh Herbs for the Best Chimichurri
Fresh parsley and cilantro provide a vibrant flavor that dried herbs simply can’t match. The freshness helps balance the richness of the garlic butter while giving the chimichurri its signature bright and herbaceous character.
Taste the Chimichurri Before Serving
Every batch of herbs is slightly different, which means your chimichurri may need small adjustments. Before serving, taste the sauce and adjust the salt, vinegar, olive oil, or garlic as needed to create a balanced flavor profile.
Watch Internal Temperature Closely
One of the fastest ways to ruin a beautiful tri-tip is overcooking it. I always recommend using a meat thermometer because it removes the guesswork and helps consistently produce juicy, perfectly cooked beef.
Let the Grill Create the Crust
Avoid flipping the meat constantly. Allowing the tri-tip to remain in contact with the hot grill helps develop a deep caramelized crust, beautiful grill marks, and the smoky flavor that makes outdoor grilling so satisfying.
Finish with Flaky Sea Salt
A small sprinkle of flaky sea salt just before serving adds texture and enhances the natural flavor of the beef. It’s a simple finishing touch that makes Garlic Butter Grilled Tri-Tip with Chimichurri taste even more restaurant-worthy and memorable
How to Slice Tri-Tip Correctly for Maximum Tenderness
The secret to tender Garlic Butter Grilled Tri-Tip with Chimichurri isn’t just how you grill it—it’s how you slice it. Cutting against the grain shortens the muscle fibers, creating juicy, steakhouse-quality slices that are significantly more tender and easier to chew.
One of the most common reasons people think tri-tip is tough is because they unknowingly slice it the wrong way. Unlike many other beef cuts, tri-tip contains multiple grain directions, which means taking a moment to identify the grain before carving can dramatically improve the final result.
For the most tender slices:
- Let the beef rest for 10–15 minutes before carving.
- Locate the grain direction before making your first cut.
- Separate the roast where the grain changes direction if necessary.
- Use a sharp carving knife for cleaner slices.
- Cut thin slices against the grain rather than with it.
- Serve immediately while the beef is still warm and juicy.
I honestly believe this single technique improves a grilled tri-tip recipe more than almost any seasoning or sauce ever could. It’s the difference between a good backyard barbecue and a truly memorable steakhouse-style beef dinner.
Why Slicing Matters More Than You Think
Proper slicing helps:
- Improve tenderness
- Retain more juices
- Create a better eating experience
- Showcase the beautiful medium-rare center
- Maximize the value of the beef cut
Many professional pitmasters consider carving technique just as important as cooking temperature, especially when preparing larger cuts like tri-tip.
Best Internal Temperatures for Grilled Tri-Tip (Doneness Guide)
For the juiciest Garlic Butter Grilled Tri-Tip with Chimichurri, cook the beef to 130–135°F (54–57°C) for medium-rare, then allow it to rest before slicing. This temperature range delivers the perfect balance of tenderness, moisture, and rich beef flavor.
One of the most searched questions about tri-tip is determining the ideal internal temperature. While cooking times can vary depending on grill type, weather, and roast size, internal temperature provides a much more reliable guide.
Recommended Tri-Tip Doneness Levels
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 135–145°F (57–63°C)
- Medium-Well: 145–155°F (63–68°C)
- Well-Done: 160°F+ (71°C+)
Why Medium-Rare Works Best
Medium-rare tri-tip offers:
- Better moisture retention
- More tender texture
- Richer beef flavor
- Improved juiciness
- Steakhouse-quality results
I typically pull the roast from the grill around 130°F because carryover cooking continues during the resting period. This simple approach consistently produces tender slices with a beautiful pink center.
According to USFDA, using a meat thermometer is the safest and most accurate way to determine doneness while preventing overcooking.
If you’re trying to master premium grilling techniques, understanding temperature control and proper slicing will elevate your Garlic Butter Grilled Tri-Tip with Chimichurri from a simple grilled beef recipe into a truly restaurant-worthy meal that friends and family will request again and again.
Common Mistakes to Avoid And How to Solve Them
Overcooking the Tri-Tip
Tri-tip is at its absolute best when cooked to medium-rare or medium. One of the biggest mistakes I see is relying entirely on cooking time rather than monitoring the internal temperature. Every grill behaves differently, and factors such as wind, outside temperature, and roast thickness can affect cooking speed. For the most reliable results, use an instant-read thermometer and remove the beef from the grill at approximately 130–135°F (54–57°C) for medium-rare. This simple habit is one of the keys to achieving a juicy grilled tri-tip steak with a tender, steakhouse-quality texture every time.
Skipping the Resting Period
It can be tempting to slice into the beef immediately, especially when it smells incredible coming off the grill. However, skipping the resting period allows valuable juices to escape, leaving the meat noticeably drier. Allow the roast to rest for 10–15 minutes before slicing so the juices can redistribute throughout the meat. This small step creates a much more flavorful and tender grilled beef dinner while helping preserve moisture in every bite.
Cutting with the Grain Instead of Against It
Even a perfectly cooked tri-tip can feel tough if it’s sliced incorrectly. Tri-tip contains visible muscle fibers that run in specific directions, and cutting with those fibers creates longer strands that require more chewing. Always identify the grain before carving and slice against it using a sharp knife. This technique dramatically improves tenderness and is one of the secrets behind restaurant-style tri-tip recipes.
Using Too Little Seasoning
Tri-tip is a relatively large cut of beef and benefits from generous seasoning. Under-seasoning can leave the center tasting bland, even if the exterior develops a nice crust. Don’t be afraid to season thoroughly with salt, pepper, garlic, and complementary spices. Proper seasoning helps create a flavorful bark while enhancing the natural richness of the beef rather than masking it.
Making Chimichurri Too Far in Advance
Fresh chimichurri is one of the highlights of this recipe, but preparing it too early can dull its bright flavor and vibrant color. For the freshest results, make the herb sauce within a few hours of serving. This allows the ingredients to blend while preserving the fresh parsley, cilantro, garlic, and vinegar notes that make homemade chimichurri so irresistible.
Neglecting Grill Temperature Control
Many grilling problems start with inconsistent heat. A grill that’s too hot can burn the exterior before the center reaches the desired temperature, while low heat may prevent proper crust development. Maintaining steady medium-high heat helps create beautiful caramelization, better grill marks, and a more evenly cooked roast. According to WebMD, proper grilling techniques can help preserve flavor while reducing the need for heavy sauces and excess fats.
Forgetting to Slice Only What You Need
If you’re planning for leftovers, avoid slicing the entire roast at once. Keeping a larger portion intact helps retain moisture and keeps the beef fresher for future meals. This simple trick works especially well for meal prep and high-protein lunches later in the week.
Overloading the Plate with Heavy Sides
Because Garlic Butter Grilled Tri-Tip with Chimichurri already delivers rich beef flavor and buttery richness, pairing it with excessively heavy sides can overwhelm the meal. I prefer balancing it with grilled vegetables, fresh salads, or lighter summer dishes that allow the beef and herb sauce to remain the stars of the plate.
If you enjoy mastering grilling techniques in recipes like Juicy Alabama White Sauce Grilled Chicken (Tangy Smoky BBQ Chicken Ready in 35 Minutes), these simple adjustments will help you achieve even better results and consistently impressive backyard barbecue meals.
Make It Healthier Options
Reduce the Butter While Keeping the Flavor
One of the easiest ways to lighten this recipe is by reducing the amount of butter and replacing part of it with extra virgin olive oil. You’ll still achieve excellent moisture and flavor while lowering saturated fat slightly. The olive oil also complements the fresh chimichurri beautifully and helps maintain that rich, steakhouse-inspired taste.
Serve with More Vegetables
Pairing Garlic Butter Grilled Tri-Tip with Chimichurri with grilled vegetables is one of my favorite ways to create a more balanced plate. Grilled zucchini, asparagus, bell peppers, mushrooms, and broccoli add fiber, vitamins, and color while helping the meal feel lighter and more satisfying. The fresh herb sauce pairs exceptionally well with seasonal vegetables and transforms them into something truly memorable.
Trim Excess External Fat
Tri-tip naturally contains great flavor, so you don’t need to keep every bit of visible exterior fat. Trimming larger fat sections before cooking can help reduce overall fat content while still preserving the juicy texture that makes this cut so popular among grilling enthusiasts.
Choose Leaner Portions
A little tri-tip goes a long way. Slicing the roast thinly against the grain allows you to enjoy the rich beef flavor while naturally controlling portion sizes. This approach works especially well when serving the beef alongside vegetables, salads, or whole grains rather than making the meat the entire focus of the meal.
Add Extra Chimichurri Instead of Extra Butter
One trick I often use is increasing the amount of chimichurri rather than adding additional butter or rich sauces. The fresh parsley, cilantro, garlic, and vinegar provide bold flavor with relatively few calories. The result is a brighter, fresher grilled beef recipe that still feels indulgent and satisfying.
Serve Over Greens Instead of Heavy Starches
For a lower-carb option, try serving sliced tri-tip over arugula, spinach, mixed greens, or a chopped vegetable salad. The warm beef slightly wilts the greens while the chimichurri acts as a flavorful dressing. This creates a protein-packed meal that’s ideal for lighter summer dinners and healthy meal prep.
Choose Heart-Healthy Ingredients
Using quality olive oil and plenty of fresh herbs can help enhance both flavor and nutritional value. According to Mayo Clinic, replacing some saturated fats with unsaturated fats from foods like olive oil may support heart health as part of a balanced eating pattern.
Build a Balanced Summer Plate
I find that the healthiest approach isn’t necessarily removing ingredients but balancing them thoughtfully. Pairing Garlic Butter Grilled Tri-Tip with Chimichurri with fresh vegetables, salads, and lighter sides creates a meal that’s both satisfying and nutrient-dense. If you enjoy fresh high-protein recipes like Southwest Chicken Salad Bowl (Healthy, High Protein & Easy Meal Prep Recipe), you’ll appreciate how easily this grilled beef recipe can fit into a balanced lifestyle while still delivering incredible flavor.
Easy Variations You Can Try
Spicy Chimichurri Tri-Tip
If you enjoy a little heat, increase the crushed red pepper flakes in the chimichurri or add a finely diced fresh jalapeño. The extra spice creates a bold contrast against the rich beef while giving the herb sauce a more vibrant, fiery finish. This variation is especially popular at summer cookouts where guests enjoy customizing their plates.
Citrus Chimichurri Version
For a brighter and more refreshing flavor profile, add freshly squeezed lemon juice or lime juice to the chimichurri. The citrus enhances the herbs and helps cut through the richness of the beef, creating a lighter grilled tri-tip recipe that’s perfect for warm-weather entertaining and outdoor dining.
Reverse-Seared Tri-Tip
This method is ideal for readers searching for the best way to cook tri-tip evenly. Start by cooking the roast over indirect heat until it nearly reaches your desired internal temperature, then finish it over high heat to develop a beautifully caramelized crust. The result is a more consistent pink center from edge to edge and incredible tenderness throughout.
Smoky Coffee-Rubbed Tri-Tip
A small amount of finely ground coffee mixed into the seasoning blend creates deeper savory flavor and enhances the natural richness of the beef. Don’t worry—the finished roast won’t taste like coffee. Instead, it develops subtle earthy notes and a darker crust that works beautifully with the fresh chimichurri.
Garlic Herb Butter Tri-Tip
For an even more herb-forward version, increase the fresh rosemary, thyme, and garlic in the butter mixture. These aromatic herbs create a more steakhouse-inspired flavor while adding another layer of complexity to the finished dish. I especially love this variation during holiday cookouts and special family gatherings.
Chimichurri Steak Bowls
Transform leftovers into easy meal prep lunches by serving sliced tri-tip over rice, quinoa, cauliflower rice, or mixed greens. Add avocado, cucumbers, tomatoes, and extra chimichurri for a balanced high-protein bowl that stays satisfying throughout the day.
Tri-Tip Steak Tacos
Thinly slice the grilled beef and tuck it into warm tortillas with chimichurri, avocado, pickled onions, and crumbled cheese. This variation turns the recipe into an easy taco-night favorite while still showcasing the smoky grilled flavor that makes tri-tip so popular.
Low-Carb Chimichurri Beef Plate
If you’re following a lower-carb lifestyle, serve the sliced beef with grilled vegetables, roasted cauliflower, or a fresh cucumber salad instead of traditional starches. According to Cleveland Clinic, balancing protein with vegetables can help create satisfying meals while supporting a variety of eating goals.
If you enjoy creative beef recipes like Ultimate Tater Tot Breakfast Bowl with Sausage Gravy (Easy Comfort Breakfast Ready in 30 Minutes) that can be adapted in multiple ways, you’ll love how versatile Garlic Butter Grilled Tri-Tip with Chimichurri becomes with just a few simple ingredient changes.
Storage and Reheat Tips
Refrigerator Storage
Store leftover Garlic Butter Grilled Tri-Tip with Chimichurri in an airtight container in the refrigerator for up to 4 days. I recommend storing the chimichurri separately whenever possible because the fresh herbs maintain their vibrant flavor and color much better.
Freezing Instructions
The grilled tri-tip freezes surprisingly well. Allow the beef to cool completely, then wrap tightly and store in a freezer-safe container for up to 3 months. For best results, prepare a fresh batch of chimichurri after thawing rather than freezing the herb sauce.
Best Reheating Method
Warm sliced tri-tip gently in a skillet over low heat with a splash of beef broth or water. This helps preserve moisture while preventing the meat from becoming tough.
Avoid High Heat Reheating
One of the biggest mistakes people make is reheating steak too aggressively. Excessive heat can quickly dry out even perfectly cooked beef. Gentle reheating keeps the meat tender and juicy.
Meal Prep Friendly
This Garlic Butter Grilled Tri-Tip with Chimichurri works exceptionally well for meal prep. The sliced beef can be added to salads, wraps, grain bowls, sandwiches, and protein-packed lunches throughout the week.
Make It a Meal
This Garlic Butter Grilled Tri-Tip with Chimichurri can easily become the centerpiece of an unforgettable summer dinner. I love pairing it with recipes that complement the rich beef and bright herb sauce without overwhelming either flavor.
Juicy Grilled Chicken Caprese with Balsamic BBQ Drizzle (Easy Summer Dinner Ready in 30 Minutes)
The fresh mozzarella, tomatoes, basil, and balsamic flavors provide a bright contrast to the rich grilled beef while creating a cookout menu that feels restaurant-worthy.
Easy Fire-Roasted Elote Dip on the Grill (Cheesy Smoky Mexican Street Corn Dip for Summer Parties)
This creamy, smoky corn dip makes a fantastic appetizer before serving the tri-tip. The sweet corn and subtle spice pair beautifully with the herbaceous chimichurri.
Grilled Corn & Mango Salsa (Sweet, Smoky, and Summer-Ready)
The sweetness of mango and charred corn balances the savory beef perfectly while adding vibrant color and freshness to the table.
Frequently Asked Questions
What is the best way to grill tri-tip so it stays juicy?
The best way to keep tri-tip juicy is to cook it to medium-rare or medium, use a meat thermometer, and allow it to rest for 10–15 minutes before slicing. Resting helps the juices redistribute throughout the meat instead of running out onto the cutting board.
What temperature should tri-tip be cooked to?
For the most tender results, cook tri-tip to an internal temperature of 130–135°F (54–57°C) for medium-rare or 135–145°F (57–63°C) for medium. According to FDA, using a food thermometer is the safest way to determine doneness.
Should tri-tip be grilled fat side up or down?
Start with the fat side facing the heat source whenever possible. This helps render some of the fat and contributes additional flavor while creating a beautifully caramelized exterior crust.
How long should I let tri-tip rest before slicing?
Allow the roast to rest for at least 10–15 minutes after grilling. This simple step improves moisture retention and creates a more tender steakhouse-style result.
Why is my grilled tri-tip tough?
Tough tri-tip is usually caused by overcooking or slicing with the grain. Cooking to the proper internal temperature and slicing against the grain are two of the most important techniques for achieving tender beef.
Can I make chimichurri ahead of time?
Yes. Chimichurri can be prepared several hours ahead or even the day before serving. Many cooks find that the flavors become even more balanced after resting for a few hours in the refrigerator.
What herbs are traditionally used in chimichurri?
Traditional chimichurri is typically made with fresh parsley, garlic, olive oil, vinegar, and seasonings. Some variations also include cilantro, oregano, or red pepper flakes for additional complexity.
Can I cook tri-tip on a gas grill?
Absolutely. A gas grill works extremely well for tri-tip. Maintain steady medium-high heat, monitor the internal temperature carefully, and avoid excessive flipping for the best results.
Is tri-tip a good cut for beginners?
Yes. Tri-tip is one of the most beginner-friendly beef cuts for grilling because it is relatively forgiving, affordable, and packed with flavor. With a thermometer and proper slicing technique, it’s difficult to go wrong.
What side dishes go best with chimichurri steak?
Grilled vegetables, roasted potatoes, corn on the cob, fresh salads, rice dishes, and seasonal fruit-based sides all pair beautifully with grilled beef and herb sauces.
How do you slice tri-tip correctly?
Always identify the grain direction before cutting. Slice thinly against the grain to shorten the muscle fibers and maximize tenderness. This is one of the most important techniques for serving tri-tip properly.
Can I use dried herbs instead of fresh herbs in chimichurri?
Fresh herbs are strongly recommended because they provide the vibrant flavor and texture that define authentic chimichurri. Dried herbs can work in a pinch, but the final sauce will not have the same freshness.
What is the difference between tri-tip and brisket?
Tri-tip is leaner, cooks much faster, and is typically grilled or roasted. Brisket contains more connective tissue and generally requires low-and-slow cooking for many hours to become tender.
Is chimichurri healthy?
Chimichurri is made primarily from fresh herbs, olive oil, garlic, and vinegar. According to WebMD, fresh parsley contains antioxidants and beneficial plant compounds, making chimichurri a flavorful way to add fresh ingredients to grilled meals.
Can Garlic Butter Grilled Tri-Tip with Chimichurri be used for meal prep?
Yes. Leftover sliced tri-tip works exceptionally well in grain bowls, wraps, salads, sandwiches, tacos, and high-protein lunch containers throughout the week.
Can I make this recipe without a grill?
Yes. You can cook tri-tip in the oven, on a grill pan, or by using a reverse-sear method with a cast-iron skillet. You’ll still achieve excellent flavor and tenderness while enjoying the same fresh chimichurri topping.
What is the secret to restaurant-quality tri-tip?
The biggest secrets are proper seasoning, accurate temperature control, resting the meat before slicing, and serving it with a fresh sauce like chimichurri. These small details make a dramatic difference in both flavor and texture.
Can I freeze leftover tri-tip?
Yes. Allow the beef to cool completely, then store it in an airtight freezer-safe container for up to 3 months. For the best flavor, prepare fresh chimichurri after thawing and reheating the beef.
Is tri-tip better than ribeye for grilling?
Both cuts are excellent, but they serve different purposes. Ribeye is known for its heavy marbling and rich flavor, while tri-tip offers a leaner profile, easier slicing for groups, and better value per serving. For backyard cookouts and feeding a crowd, tri-tip is often the more practical choice.
Can I marinate tri-tip overnight?
Yes. While Garlic Butter Grilled Tri-Tip with Chimichurri doesn’t require a marinade, allowing the beef to marinate overnight can enhance flavor and tenderness. Avoid highly acidic marinades for extended periods, as they can affect the texture of the meat.
What is the best wood for smoking tri-tip?
Oak is the traditional choice and delivers a balanced smoky flavor that complements beef beautifully. Hickory, pecan, and mesquite can also work well depending on how bold you want the final flavor to be.
Can chimichurri be used as a marinade?
Yes. Chimichurri can be used both as a marinade and as a finishing sauce. However, I personally prefer serving it fresh after grilling because the bright herb flavors remain more vibrant and noticeable.
Why is tri-tip popular in California barbecue?
Tri-tip became famous through California’s Santa Maria-style barbecue tradition, where seasoned beef is grilled over red oak wood and served sliced. Its rich flavor, affordability, and ability to feed multiple people helped make it a regional favorite.
How thick should tri-tip be sliced?
For the most tender eating experience, slice tri-tip thinly against the grain. Thin slices help maximize tenderness while making the beef easier to serve in sandwiches, tacos, salads, and grain bowls.
Can I use dried parsley for chimichurri?
Fresh parsley is strongly recommended. Dried parsley lacks the bright flavor, texture, and visual appeal that make chimichurri such an important part of this recipe.
What’s the difference between chimichurri and pesto?
Both are herb-based sauces, but chimichurri is typically made with parsley, vinegar, garlic, and olive oil, while pesto usually contains basil, cheese, nuts, and olive oil. Chimichurri tends to be brighter and more acidic, making it especially effective with grilled meats.
Can I make this recipe on a pellet grill?
Absolutely. Pellet grills work exceptionally well for tri-tip because they provide consistent temperatures while adding subtle wood-fired flavor. This can help create an even more flavorful crust and smoky finish.
How do I know when tri-tip is done without cutting into it?
The most reliable method is using an instant-read thermometer. Cutting into the roast during cooking causes juices to escape and can negatively affect the final texture.
What makes garlic butter so good on grilled beef?
Garlic butter enhances the natural richness of beef while helping create better browning and caramelization. The butter also carries flavor across the surface of the meat, creating a more satisfying bite.
Can I serve chimichurri warm?
Chimichurri is traditionally served at room temperature. Heating it too much can dull the fresh herb flavor and reduce the brightness that makes the sauce so appealing.
Is tri-tip good for low-carb or keto diets?
Yes. Tri-tip is naturally low in carbohydrates and high in protein, making it a popular choice for low-carb and keto-friendly meal plans when paired with vegetables and herb sauces.
What vegetables pair best with grilled tri-tip?
Asparagus, zucchini, bell peppers, mushrooms, broccoli, Brussels sprouts, and grilled onions all complement the rich beef flavor while adding freshness and texture to the meal.
Can I use flank steak instead of tri-tip?
Yes. While the texture and shape differ, flank steak can be substituted if tri-tip isn’t available. Both cuts benefit from proper resting and slicing against the grain.
How long does homemade chimichurri last in the refrigerator?
Homemade chimichurri is typically best within 2–4 days when stored in an airtight container. The herbs may darken slightly over time, but the flavor often remains excellent.
Should I trim all the fat off a tri-tip?
No. Leaving some fat helps protect the meat during cooking and contributes flavor. Simply trim any excessively thick external fat sections while leaving a moderate amount intact.
What makes this recipe perfect for summer grilling?
The combination of smoky grilled beef, fresh herb sauce, garlic butter, and simple preparation creates a balance of rich and refreshing flavors that fit perfectly into outdoor cooking season. It’s impressive enough for entertaining yet easy enough for casual family dinners.
Final Thoughts
Garlic Butter Grilled Tri-Tip with Chimichurri is one of those recipes that proves great grilling doesn’t have to be complicated. With a quality cut of beef, a simple garlic butter coating, and a vibrant homemade chimichurri, you can create a steakhouse-worthy meal right in your own backyard.
What I love most about this recipe is its versatility. It’s elegant enough for special occasions, simple enough for weekend family dinners, and impressive enough for entertaining guests. The combination of smoky grilled beef, rich garlic butter, and bright herb sauce creates a balance of flavors that never gets old.
If you’re looking for a juicy grilled tri-tip steak recipe that consistently delivers incredible results, this is one you’ll come back to all summer long.
“Rich, smoky, buttery, and bursting with fresh herbs—this Garlic Butter Grilled Tri-Tip with Chimichurri proves that simple ingredients can create unforgettable backyard barbecue flavor.” – Sam
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Tender grilled tri-tip brushed with garlic butter and topped with fresh homemade chimichurri. This easy steakhouse-style BBQ beef recipe is juicy, flavorful, high in protein, and perfect for summer grilling, family dinners, and backyard entertaining.
