tri-tip steak


If you’ve never tried the tri-tip roast, you’re not alone. This California cut originated in Santa Maria and sometimes goes by that name. It’s been a rarity at the butcher until recently, but it’s quietly gaining popularity in the meat scene.

The tri-tip is a triangle-shaped muscle that produces a mild, juicy roast. It’s traditionally grilled over a redwood fire and seasoned with olive oil, salt, pepper, and garlic.

Cook it whole or slice it into smaller individual steaks and enjoy.

Our Favorite Recipe for Tri-Tip

This tri-tip roast has a bright, tangy chimichurri sauce.

chimichurri recipe

Tri-Tip with Poblano-Lime Chimichurri

3.62 from 159 votes
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Protein: Beef
Cut: Tri-Tip Roast
Diet: Dairy Free, Gluten Free, Keto, Paleo, Whole30
Course: Main Course
Prep Time: 1 day 10 minutes
Cook Time: 30 minutes
Total Time: 1 day 40 minutes
Servings: 3 people


Poblano-Lime Chimichurri

  • ¼ c garlic minced
  • 1 ea poblano pepper seeded and minced
  • ½ c cilantro chopped
  • ½ c parsley chopped
  • 3 ea limes juiced
  • ¼ c extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp ground black pepper


  • Rub Tri-Tip all over with salt, then refrigerate uncovered on wire rack overnight.

Poblano-Lime Chimichurri

  • Mix all ingredients together and refrigerate until ready to use. This can be made a day ahead to really let the flavors blend together.

Tri-Tip Roast

  • On day of cooking, let tri-tip rest on the counter for 30-45 minutes until roast reaches room temperature, and season again with salt and pepper.
  • Preheat oven to 425°F. Set aside wire rack on foil-lined sheet pan.
  • Preheat heavy-bottomed pan on medium heat.
  • Add oil to pan. Once oil is hot, sear beef on all sides for 3 minutes per side, or until browned.
  • Place Tri-tip on wire rack and transfer to oven until internal temperature reaches 120°F, about 12 minutes.
  • Let rest for at least 15 minutes. Slice thinly against the grain.
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Read On…

Slow Roasted Tri-Tip with Confit Garlic and Smoked Chili Rub

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