There’s something deeply satisfying about a perfectly cooked tri-tip steak, and when you pair it with vibrant, zesty salsa verde, you’ve got a meal that feels like a celebration on a plate. Tri-tip is a triangular cut from the bottom sirloin that’s incredibly flavorful and surprisingly affordable compared to other steaks. When cooked right, it becomes wonderfully tender with a beautiful charred crust on the outside and a juicy, pink center. The bright, herbaceous salsa verde made with fresh parsley, capers, and garlic cuts through the richness of the beef in the most amazing way. This dish is perfect for weekend grilling, special dinners, or any time you want to impress without spending hours in the kitchen. The best part is that tri-tip is forgiving and feeds a crowd, making it ideal for entertaining or meal prep for the week ahead.
Serving Quantity: 6 servings
Cooking Time: 1 hour (including resting time)
Nutrition Information (per serving):
1. Calories: 425
2. Protein: 38g
3. Carbohydrates: 4g
4. Fat: 28g
5. Fiber: 1g
6. Sugar: 1g
7. Calcium: 45mg
8. Sodium: 680mg
1. Ingredients You’ll Need
For the Tri-Tip:
1. Tri-tip steak: 2.5 pounds
2. Olive oil: 3 tablespoons
3. Garlic powder: 2 teaspoons
4. Onion powder: 2 teaspoons
5. Smoked paprika: 1 tablespoon
6. Black pepper: 1 tablespoon
7. Salt: 1 tablespoon
8. Dried oregano: 1 teaspoon
For the Salsa Verde:
9. Fresh parsley, chopped: 2 cups packed
10. Fresh cilantro, chopped: 1/2 cup
11. Garlic cloves, minced: 4
12. Capers, drained: 3 tablespoons
13. Anchovy fillets: 2 (optional)
14. Red wine vinegar: 3 tablespoons
15. Lemon juice: 2 tablespoons
16. Extra virgin olive oil: 3/4 cup
17. Red pepper flakes: 1/2 teaspoon
18. Salt: 1/2 teaspoon
19. Black pepper: 1/4 teaspoon
2. Preparing the Tri-Tip
Take your tri-tip out of the refrigerator about 30 minutes before cooking to let it come to room temperature. This helps it cook more evenly. Pat the meat completely dry with paper towels. Any moisture on the surface will prevent you from getting that beautiful brown crust. Look at your tri-tip and you’ll notice the grain runs in different directions. Make a mental note of this because you’ll need to slice against the grain later. In a small bowl, mix together the garlic powder, onion powder, smoked paprika, black pepper, salt, and dried oregano. Rub the olive oil all over the tri-tip, coating every surface. Then generously apply the spice mixture, pressing it into the meat so it sticks well. Don’t be shy with the seasoning because some will fall off during cooking.
3. Making the Salsa Verde
Finely chop your parsley and cilantro, removing the thick stems but keeping the tender ones for extra flavor. Mince the garlic cloves very finely or use a garlic press. Roughly chop the capers and anchovy fillets if you’re using them. The anchovies add a wonderful depth of flavor without making the sauce taste fishy, but you can skip them if you prefer. In a medium bowl, combine the chopped herbs, garlic, capers, and anchovies. Add the red wine vinegar and lemon juice, stirring everything together. Slowly drizzle in the olive oil while stirring constantly. The sauce should look bright green and slightly chunky. Add the red pepper flakes, salt, and black pepper. Taste and adjust the seasoning if needed. The salsa should be tangy, herby, and have a nice kick. Let it sit at room temperature while you cook the steak so the flavors can blend together.
4. Searing the Tri-Tip
Heat your grill to high heat, around 450 to 500 degrees. If you’re using a cast iron skillet instead, heat it over high heat until it’s smoking hot. Place the tri-tip on the hottest part of the grill or in your hot skillet. You should hear an immediate sizzle. Don’t move it for about four to five minutes. This allows a beautiful crust to form. Flip the steak and sear the other side for another four to five minutes. You want deep brown caramelization on both sides. If your tri-tip has a fat cap, stand it up on that edge for a minute or two to render some of that fat. Use tongs to hold it in place if needed.
5. Finishing the Cooking
After searing both sides, move the tri-tip to a cooler part of the grill or reduce your oven temperature to 350 degrees if you’re finishing it indoors. Insert a meat thermometer into the thickest part of the steak. Continue cooking until it reaches your desired internal temperature. For medium rare, you want 130 to 135 degrees, which takes about 15 to 20 minutes depending on thickness. For medium, aim for 135 to 145 degrees, which takes about 20 to 25 minutes. Keep in mind that the temperature will rise another five degrees while resting. Tri-tip is best served medium rare to medium because it can become tough if overcooked. Rotate the meat halfway through cooking to ensure even heat distribution.
6. Resting the Meat
Once your tri-tip reaches the desired temperature, remove it from the heat immediately. Transfer it to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 10 to 15 minutes. This resting period is crucial because it allows the juices to redistribute throughout the meat. If you cut into it too early, all those delicious juices will run out onto the cutting board instead of staying in the meat. While the steak rests, give your salsa verde one final stir. You can also warm up any side dishes you’re planning to serve. The resting time is also perfect for setting the table and getting everyone ready to eat.
7. Slicing and Serving
Here’s the most important part of serving tri-tip: cutting it correctly. Look at the grain of the meat and identify which direction the muscle fibers run. You need to slice against the grain, which means cutting perpendicular to those fibers. Because tri-tip has grain running in different directions, you may need to cut it into sections first, then slice each section against its grain. Use a sharp knife and cut the meat into slices about a quarter to half inch thick. Arrange the slices on a serving platter, slightly overlapping them. Spoon the salsa verde generously over the top, or serve it on the side so everyone can add as much as they like. The bright green sauce against the pink meat looks absolutely stunning.
8. Tips for Perfect Tri-Tip
Always bring your meat to room temperature before cooking for the most even results. Invest in a good meat thermometer because it takes the guesswork out of cooking. Don’t skip the resting time, even if you’re hungry and it smells amazing. Cutting against the grain is what makes tri-tip tender, so pay attention to this step. If you can’t grill outdoors, you can sear the tri-tip in a cast iron skillet and finish it in a 350-degree oven. The salsa verde can be made up to three days ahead and stored in the refrigerator. Just bring it to room temperature before serving. For extra flavor, you can add fresh mint or basil to your salsa verde. If your salsa verde tastes too acidic, add a bit more olive oil to mellow it out. Leftover tri-tip makes incredible sandwiches, tacos, or salads throughout the week. You can also reverse sear your tri-tip by cooking it low and slow first, then searing at the end for a different texture. For a smokier flavor, add wood chips to your grill or use a smoker. Pair this dish with roasted potatoes, grilled vegetables, or a simple green salad to complete the meal.
