Grilled Tri-Tip with Chimichurri

Courtesy of BGETeamGreen Member Maciek Zurawski aka Grillin_with_dad

15 Minutes
15 Minutes


  • beef tri-tip 
  •  french bread 
  • 2 tablespoons (30 ml) butter 
  • 1/2 cups (120 ml) chopped parsley 
  • 1/4 cups (60 ml) avocado oil 
  • 2 tablespoons (30 ml) red wine vinegar 
  •  salt and pepper to taste 
  • cloves garlic, minced 
  • 2 teaspoons (10 ml) crushed red pepper 
  •  big green egg classic steakhouse seasoning 


Step 1

For the chimichurri, combine the parsley, oil, garlic, red wine vinegar, salt, pepper, garlic, crushed red pepper and mix. Add more oil until you achieve your desired consistency.

Step 2

Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 500°F/260°C.

Step 3

Season the tri-tip with Classic Steakhouse Seasoning or your favorite beef rub and sear 2 minutes per side, turning 4 times. After the outside develops a nice crust, move the tri-tip to the indirect side of the EGG and cook until the internal temperature is 125°F/51°C for medium-rare. Remove from the EGG and let rest 10-15 minutes before slicing.

Step 4

While the beef is resting, slice the French bread into 1 inch (3 cm) thick slices, butter one side and grill on the direct side of the EGG for 15-30 seconds, until nicely browned. Remove the toasted bread from the EGG.

Step 5

Slice the tri-tip against the grain, put a few slices on the toasted bread and top with the fresh chimichurri. Serve and enjoy!

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