Chimichurri for Tri Tip
The single best sauce for grilled tri tip. Bright, herbaceous, acidic. Parsley, oregano, red wine vinegar, garlic, and olive oil.
Chimichurri for Tri Tip
Ingredients
- 1 cup flat-leaf parsley, finely chopped
- 2 tbsp fresh oregano, finely chopped
- 4 cloves garlic, minced
- 1/4–1/3 cup red wine vinegar (start with 1/4, add more to taste)
- 1/2 cup extra-virgin olive oil
- 1/2–1 tsp red pepper flakes (to taste)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- In a bowl, combine parsley, oregano, and garlic.
- Add red wine vinegar, salt, pepper, and red pepper flakes; stir to combine.
- Pour in olive oil and mix until the herbs are evenly suspended.
- Taste and adjust: you should clearly taste the vinegar, with enough oil to round it out and gentle heat from the pepper flakes.
- Let sit at room temperature for 2–4 hours before serving to mellow the garlic and let the flavors meld.
Ingredients
- 1 cup flat-leaf parsley (finely chopped)
- 1/4 cup fresh oregano (finely chopped)
- 4 cloves garlic (minced)
- 1/2 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
Instructions
- 1
Finely chop flat-leaf parsley, fresh oregano, and garlic. Combine in a bowl with red wine vinegar, olive oil, red pepper flakes, and salt.
Use flat-leaf parsley, not curly. Curly parsley is garnish - flat-leaf has actual flavor. Chop by hand with a sharp knife. A food processor turns it into green paste instead of a chunky sauce.
- 2
Stir everything together. The consistency should be loose and spoonable — more vinaigrette than pesto. Add more oil if it's too thick.
The ratio matters: more vinegar than you think, enough oil to carry it, and enough red pepper flakes to feel it but not enough to dominate. Taste it - it should be bright and sharp, not mellow.
- 3
Let it sit at room temperature for at least 15 minutes before serving. Spoon it over sliced tri tip or serve it on the side.
Make it 2-4 hours ahead if you can. The vinegar softens the raw garlic edge and the flavors meld. It holds for 3-4 days in the fridge but the color fades after day one. Always serve at room temp, never cold.