JesseEatzA Central Coast classic featuring smoky, reverse-seared tri-tip on a toasted French roll with zesty chimichurri.
Season the tri-tip liberally with salt, pepper, and garlic powder on all sides. Let sit at room temperature for 30 minutes.
Dry brining helps develop that beautiful crust.
In a small bowl, whisk together parsley, minced garlic, red wine vinegar, olive oil, and red pepper flakes. Set aside to let flavors meld.
Make this ahead of time for even better flavor.
Preheat your grill for two-zone cooking (one side hot, one side cool). Place tri-tip on the cool side and close the lid.
Aim for an internal temp of 115°F before searing.
Move the meat to the hot side of the grill. Sear for 3-4 minutes per side until a deep mahogany crust forms and internal temp hits 130°F for medium-rare.
Don't walk away! Flare-ups happen fast with tri-tip fat.
Remove meat from grill and let it rest. Meanwhile, butter the split French rolls and toast them on the grill until golden.
Resting is non-negotiable for juicy slices.
Thinly slice the tri-tip against the grain. Pile high onto the toasted rolls and drench with the fresh chimichurri.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.