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Chimichurri Grilled Tri Tip

You’ll need to make the Chimichurri Sauce that goes with this recipe about 2 hours ahead. This Chimichurri Grilled Tri Tip recipe, inspired by Argentinean traditional beef dishes, is easy-to-make yet unforgettably delicious. Pair it with just about any side for a successful summer barbecue.

40 minutes


  • 1/4 cup Raley's Extra Virgin Olive Oil
  • 4 medium garlic cloves, finely chopped
  • 1 Tbsp. fresh rosemary, finely chopped
  • 1 medium lemon, juiced
  • 2 lb. Raley's Boneless USDA Choice Tri Tip Roast
  • 1 Tbsp. Raley's Mediterranean Sea Salt
  • 1 Tbsp. Raley's Ground Black Pepper


  1. Preheat grill to about 400 degrees F.
  2. Place oil, garlic, rosemary and lemon juice in a small bowl. Stir to combine and set aside.
  3. Pat the tri tip dry with paper towels. Rub salt and pepper onto tri tip, then rub the marinade mixture onto tri tip.
  4. Place tri tip over grill flames, cover and watch for flare ups. Grill to desired doneness, or until 130 degrees F internal temperature has been reached for medium rare or 140 degrees F internal temperature has been reached for medium.
  5. Place tri tip on a cutting board and cover with foil to rest for about 10 minutes. Cut against grain into 1/2" slices and serve immediately with chimichurri sauce (see link above).
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