Juicy Garlic Butter Grilled Tri-Tip with Chimichurri (Tender Steakhouse-Style BBQ Beef Ready in 40 Minutes)

Front-view plated garlic butter grilled tri-tip with chimichurri sauce served on a white dinner plate.

Juicy Garlic Butter Grilled Tri-Tip with Chimichurri (Tender Steakhouse-Style BBQ Beef Ready in 40 Minutes)

Samantha

Garlic Butter Grilled Tri-Tip with Chimichurri features tender, juicy grilled beef brushed with rich garlic butter and topped with a vibrant homemade chimichurri sauce. Perfect for summer cookouts, family dinners, and backyard entertaining, this steakhouse-style recipe delivers bold flavor, fresh herbs, and impressive presentation with surprisingly simple preparation.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American BBQ with Argentine-Inspired Chimichurri

Servings 6 servings

Calories 420 kcal

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.

Keyword backyard barbecue recipe, chimichurri sauce recipe, family cookout centerpiece, garlic butter steak, high protein beef recipe, outdoor entertaining meal, steakhouse-style dinner, summer grilling favorite