Grilled Tri Tip with Chimichurri

Ingredients

6 Servings

  • 1 tablespoon sesame seeds

  • 1 tablespoon smoked paprika

  • 2 tablespoons plus ½ cup olive oil

  • 2 teaspoons kosher salt, plus more

  • 2 teaspoons freshly ground black pepper, plus more

  • 2 pounds tri-tip steak

  • 3 tablespoons finely chopped green garlic

  • ½ cup finely chopped parsley

  • 1 tablespoon lemon juice

  • 1 teaspoon dried oregano

Instructions

  1. Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. pepper in a small bowl to combine. Rub all over steak and let sit at room temperature 30 minutes.

  2. Meanwhile, prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115°, 20–30 minutes. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120° for medium-rare (temperature will continue to rise off heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

  3. While steak is resting, combine green garlic, parsley, oregano, lemon juice, and remaining ½ cup oil; season with salt and pepper. Serve steak with chimichurri.

Haley Smith