Tri Tip Steaks in a Chimichurri Marinade Tri Tip Steaks in a Chimichurri Marinade

Tri Tip Steaks in a Chimichurri Marinade

Lean tri-tip steaks marinated in the classic chimichurri marinade cooked on a barbecue or under a grill.  The marinade is a mixture of red wine vinegar, garlic, shallot, fresh coriander, parsley, oregano leaves, oil and seasoning.

prep time
20 mins

cook time
10 minutes

4 people


  • 4 lean tri tip steaks, weighing 200g each
  • For the Chimichurri Marinade:

  • 100ml red wine vinegar
  • 4 garlic cloves, peeled and finely chopped
  • 1 large shallot, peeled and finely chopped
  • Large bunch freshly chopped coriander
  • Large bunch freshly chopped parsley
  • 2 tablespoons fresh oregano leaves
  • 100ml extra virgin rapeseed or olive oil


  1. Remove the steaks from the fridge at least 1 hour before cooking to bring up to room temperature.

  2. To prepare the marinade; in a large bowl mix all the ingredients together.  Pour half the marinade into a shallow non-metallic dish and reserve the remainder.  Place the steaks in the marinade mixture and coat well on both sides.  Cover and refrigerate for 2 hours, or if time allows overnight.

  3. Remove from the marinade (discard the marinade) and cook under a preheated moderate grill or on a prepared barbecue according to your preference (based on a 5cm thick steak): Rare -2 minutes on each side, Medium Rare - 3-4 minutes on each side, Medium - 5-7 minutes on each side.

  4. Remove the steaks from the pan, transfer to a warm plate, cover with foil and rest for a few minutes.

  5. Slice the steaks, spoon over the remaining marinade and serve with roasted vegetables.


The marinade works well with other types of steaks too.