This Grilled Tri-tip with Avocado Chimichurri is the perfect summer grilling recipe. Tender, flavorful and easy to make.
I love chimichurri. It’s pretty much great on everything. Any time we have it in the house, I eat it for pretty much every meal. #noregrets
It’s especially great for summer time when most meals are being made on the grill because there’s nothing better than some grilled meat topped with chimichurri. In this case, I grilled some tritip and covered it in avocado chimichurri. Because the only thing that can make a great thing better is to add avocado. That’s my life philosophy and I’m stickin’ to it.
In other news, I can’t believe how quickly time is passing! It seems like summer just got here and I blinked and it’s almost August. It’s especially crazy because I leave for the World Championships In China at the end of this month. August in itself is going to be crazy, lots of events and traveling–the Avocado festival, beach camping, picking up our new trailer, Vegas and then China. I can’t wait but I’m also exhausted just thinking about it.
But I still have enough energy to make some tritip and chimmichurri. Tender beef with a good char on the outside, topped with a flavorful chimmichurri and chunks of creamy avocado? That’s your best summer life, right there.
So let’s get to it!
- 1.5 – 2 lb tri-tip
- steak seasoning of choice
- 1/2 cup cilantro
- 1/2 cup parsley
- 1/4 cup oregano
- 2 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 2 avocados, chopped
- 1 tbsp garlic
- 1/2 cup extra virgin olive oil
- salt and pepper, to taste
- To make Chimichurri: combine cilantro, parsley, oregano, red pepper flakes, garlic in a food processor. Chop until small and well combined. Add in red wine vinegar and olive oil. Season with salt and pepper. Refrigerate for at least 2 hours before using. When you’re going to serve, add in chopped Avocado.
- To make tri-tip: Rub ti-tip with grill seasoning and let sit in fridge for one hour. Take out 30 minutes prior to grilling. Turn grill on high heat. Add tri-tip and cook 4 minutes. Turn 90 degrees and cook for 4 more minutes.
- Flip and turn down heat medium. Cook 15-20 minutes until an instant read thermometer reads 130-135 degrees.
- Let rest for 15 minutes prior to cutting. Once rested, cut against the grain.
- To serve: layer ti-tip on a plate and top with Avocado Chimichurri.