Name: California Grilled Tri-Tip with Salsa Verde
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs beef tri-tip roast; 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp olive oil; 1 cup fresh parsley, finely chopped; 1/4 cup fresh cilantro, finely chopped; 2 tbsp fresh oregano, finely chopped; 2 cloves garlic, minced; 1/2 tsp red pepper flakes; 1 lemon, zested and juiced; 2 tbsp red wine vinegar; 1/3 cup extra virgin olive oil (for salsa verde); Salt and pepper, to taste

California Grilled Tri-Tip with Salsa Verde

TangyDate9034

This California-inspired grilled tri-tip is a celebration of summer flavors and the state's love for robust, simple grilling. The beef is deeply seasoned ahead of time for maximum flavor, then flame-grilled to a smoky char and juicy interior. A vibrant salsa verde, packed with garden herbs and brightened by lemon and vinegar, cuts through the richness of the beef for a balanced, restaurant-worthy dinner. This dish is perfect for sunny evenings with friends and pairs beautifully with grilled vegetables or a crisp salad.

Ingredients

Instructions

Pat the tri-tip dry. Season all over with kosher salt and black pepper. Let sit at room temperature for at least 30 minutes to allow the salt to penetrate.
Preheat your grill to medium-high (about 400°F).
Brush the tri-tip lightly with 1 tbsp olive oil.
Grill the tri-tip over direct heat for 5-7 minutes per side to achieve a flavorful crust, then move to indirect heat. Cover and grill for another 15-20 minutes, turning occasionally, until a meat thermometer inserted into the thickest part registers 130°F for medium-rare.
While beef rests, make the salsa verde: In a bowl, combine parsley, cilantro, oregano, garlic, red pepper flakes, lemon zest and juice, red wine vinegar, and extra virgin olive oil. Stir well and season with salt and pepper to taste. Let sit for 10 minutes for flavors to meld.
Remove tri-tip from grill and let rest for 10 minutes, tented loosely with foil. Slice thinly against the grain.
Serve beef slices with generous spoonfuls of salsa verde.