Tri Tip Steak with Cilantro Chimichurri sounds like a fancy, fussy meal, right? Wrong! This recipe is surprisingly simple and can be substituted with many things you might have on hand already (different cut of steak, parsley instead of cilantro, etc.).
Picture a slightly sweet, garlicky, marinaded steak that is so tender you can cut it with your fork. Topped with a fresh, slightly spicy chimchurri sauce and garnished with cool, crumbles of queso. Eating this steak is a party in your mouth of flavors and textures.
This recipe was posted over 10 years ago from my friend Ellen. After all this time I finally gave it a try and we were all in love! We felt like we were eating at a five star restaurant and yet dinner only took about 30 minutes to throw together. You can marinade the steak for several hours or for only a short time. Either way, it works perfectly and the chimchurri just takes this steak over the top. It’s a simple marinade you can throw together in the morning and forget about it until dinner as it only takes 10 minutes to cook.
If you don’t feel like making side dishes this recipe is delicious as street tacos with white corn tortillas and some sour cream. Or, enjoy with smashed red potatoes or mashed potatoes. Even just some fresh vegetables would also be awesome as a simple side dish. No matter how you serve this dish, you are going to blow your family away with this amazing recipe!
Ingredients
- Steak:
- 1 1/2 pounds flank steak
- 1/3 cup low sodium soy sauce
- 1/3 cup canola oil
- 1/4 cup lime juice
- 1/4 cup cilantro
- 1 tbsp brown sugar
- 1-2 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- Chimichurri:
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/4 cup olive oil
- 1 tbsp white wine vinegar
- 2 tbsp lime juice
- 1/2 tsp ground cumin
- 1/2 of a jalapeño seeded
- 2 garlic cloves
- 1/4 cup cojita cheese optional
Instructions
- Mix all of the Chimichurri ingredients in a blender and serve with the flank steak. Top with crumbled Cojita.
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