Tri-Tip with Spring Chimichurri Sauce

Rating: 4.0/5. From 7 votes.
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  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • 8 servings

Bill Bailey's Tri-Tip with Spring Chimichurri Sauce. You'll love this Argentinean-inspired herb sauce with its tart and tangy flavors, the ideal complement to our marinated Tri-Tips. For a scrumptious meal, just add some roasted veggies and a salad.


    • 1 3-pound Bill Bailey's Finest Steakhouse Tri-Tip Roast
    • 1 C fresh parsley leaves
    • 1 C fresh mint leaves
    • 1 C fresh basil leaves
    • 1/2 C fresh cilantro leaves
    • 2 garlic cloves, peeled
    • 2 Tbs red wine vinegar
    • 1 Tbs fresh lemon juice
    • 1/2 tsp red pepper flakes
    • 1/4 tsp ground cumin
    • 1/2 C extra-virgin olive oil
    • Salt & freshly ground pepper
  • Preparation Instructions

    1. Preheat the oven to 350ºF. Loosely wrap the Tri-Tip in aluminum foil and place it on a baking sheet. Roast the Tri-Tip for 40 minutes, then remove the foil and roast for 10 minutes more or until you reach an internal temperature of 145ºF, or the desired doneness. Let the Tri-Tip rest for 10 minutes before slicing.
    2. Combine the parsley, mint, basil, cilantro and garlic in your food processor and pulse until finely minced. Add the vinegar, lemon juice, red pepper flakes, cumin, olive oil and salt and pepper and pulse to combine.
    3. Slice the Tri-Tip against the grain, for tenderness and serve with the Chimichurri Sauce.


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