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Grilled Tri Tip Steak with Chimichurri
FRIDAY 01.05.2018

Bring on the Beef: Tri-Tip Steak Perfection

This week’s easy and delicious recipe features juicy tri-tip steak cooked to perfection and topped with a delectable chimichurri sauce. Serve this flavorful cut as the main course, or add it to a sandwich, salad, or wrap for a tasty meal.

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Recipe Video

Recipe Ingredients

  • FOGO Premium Lump Charcoal
  • Kosher Salt
  • Fine Black Pepper
  • Coarse Black Pepper
  • Olive Oil
  • 2 cups italian parsley, leaves only
  • 5 garlic cloves, crushed
  • 4 tsp dried oregano
  • ¼ cup red wine vinegar
  • ½ tsp red pepper flakes
  • ½ tsp kosher salt
  • 1 tsp Black pepper

      Directions 

      Drizzle olive oil over steak and season with salt, coarse pepper, and fine pepper.

      Fogo Charcoal, Vortex, Big green egg, Grilled Tri Tip Steak with Chimichurri

      Refrigerate the seasoned steak until the grill is ready. Set up grill for 225 degrees with indirect heat and oak wood for smoking. Oil the grates before adding the steak.

      Fogo Charcoal, Vortex, Big green egg, Grilled Tri Tip Steak with Chimichurri

      This is a reverse seared steak, so cook the tri tip until the internal temperature is about 120 degrees, then remove the steak from the grill and set up the grill for direct heat to sear the steak at about 500 degrees for about 60 seconds each side.  

      Fogo Charcoal, Vortex, Big green egg, Grilled Tri Tip Steak with Chimichurri

      While the steak is smoking low and slow, make the chimichurri sauce. In a food processor with the blade attachment, add oregano, red wine vinegar, black pepper, salt, red pepper, garlic cloves, and italian parsley leaves and blend. Add up to 1 cup of olive oil through the top until the consistency is what you want. You may need to stop and scrape the sides of the bowl once or twice. Move the sauce to a bowl and refrigerate until needed.

      Fogo Charcoal, Vortex, Big green egg, Grilled Tri Tip Steak with Chimichurri

      After the steak is seared over direct heat, remove from the grill at 130 degrees internal temperature so the final steak ends at 135 degrees for medium rare. In order to get a good bite of the steak, you need to cut it across the grain.

      Fogo Charcoal, Vortex, Big green egg, Grilled Tri Tip Steak with Chimichurri

      It is not uncommon to see steaks mis-labeled as tri tip and they are actually the top sirloin where the grain is all one direction. Find the grain in both sections of the steak and slice against the grain and serve hot with the chimichurri sauce on top.

      Enjoy!

      Fogo Charcoal, Vortex, Big green egg, Grilled Tri Tip Steak with Chimichurri

       


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      4633 reviews
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      Easy

      Easy to use. Just one gets the fire going.

      As good as lump charcoal gets

      I have used many brands of lump charcoal and I keep coming back to Fogo. It has a great flavor and long burn times when smoking.

      Consistent Quality

      I have tried practically every lump charcoal. I am partial to larger pieces as they last longer and maintain heat better. Fogo consistently delivers the best charcoal with the least amount of wasted smaller pieces and dust.
      While Fogo is more expensive than most competitors it simply lasts longer. I find that I can reuse it more often than other brands’ charcoal. So over the course of using the entire bag my average cost per use is less than other charcoal.
      Lastly, I like the quality of their bag and most importantly the quality of the burn. There is no chemical smells or flavors imparted in the meat.
      Keep it up, FOGO! I love your product and will continue my loyalty as long as you continue to deliver superior charcoal. Now, off to smell some smoke and drink a nice bourbon (neat)!

      Great stuff!

      Tried this for the first time recently and was pleasantly surprised. Like the ad says, lights fast and burns hot. It does impart a nice smokey flavor. It can also be for low and slow cooks. Will definitely buy again. Used in kamado and kettle grills.

      Love this stuff!

      Works great for all kinds of cooks. Consistently sized chunks. This is some of my favorite charcoal and I make sure that I always have some on hand. I recommend it to everyone that comes over or tries the food! We use it in our kamado and two kettle grills.