Grilled Tri-Tip Steak with Chimichurri

Grilled Tri-Tip Steak with Chimichurri

Grilled Tri-Tip Steak with Chimichurri

Yield: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 40 minutes

Vibrant flavors come together for an indulgent family dinner.


  • 1 package Main St Bistro® Steakhouse Twice Baked Potatoes


  • 2 lbs Tri-Tip steaks
  • Salt & pepper to taste, or your favorite steak rub
  • Extra virgin olive oil

Chimichurri Sauce

  • 1 bunch Italian flat leaf parsley, chopped
  • 4 garlic cloves, minced
  • 1 shallot, minced
  • 1 tsp dried oregano
  • 1/2 tsp red chili flake
  • 3 tbsp red wine vinegar
  • 2/3 cup extra virgin olive oil


    Preheat BBQ, gas grill, or grill pan to medium-high heat.

    Make chimichurri sauce.

    1. Add the chopped parsley, minced garlic, minced shallot, oregano, red chili, red wine vinegar and pepper to a food processor.

    2. Process or “pulse” mixture until finely minced, be careful not to over process. Approx. 10 quick pulses should achieve the correct texture.

    3. Transfer the mixture to a small serving dish/bowl and pour the extra-virgin olive oil over the top. Gently mix to combine.

    4. Season with sea salt to taste.

    5. Allow the chimichurri sauce to stand for 15 minutes, or overnight in the fridge.

    Cook the steaks

    1. Lightly oil steaks on all sides.

    2. Season steaks on all sides with salt & pepper or your favorite steak rub.

    3. Grill to desired internal temperature (135° for medium rare).

    4. Rest uncovered 10 minutes.

    5. Slice and serve with chimichurri sauce.

    6. Heat Main St Bistro® Steakhouse Twice Baked Potatoes per package instructions and enjoy.


Created by chef Matt A.

Steakhouse Twice Baked Potatoes

A delicious, satisfying, fully baked side dish that makes any meal feel special.

Made with real sour cream, butter, sharp cheddar cheese and no artificial ingredients.


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