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Garlic Marinated Tri Tip Topped With Chimichurri And Buttery Steakhouse Seasoned Corn


4 lbs. tri-tip roast

4-6 ears corn, shucked and rinsed

1/2 Cup olive oil

2 Tbsp. red wine vinegar

4 cloves garlic, finely chopped

2 red jalepeno, deseeded and finely chopped

1/2 Cup parsley, finely chopped

1/2 Cup cilantro, finely chopped

salt and pepper

1 bottle Garlic Marinade

2 Tbsp. Buttery Steakhouse Seasoning


Step 1

Place tri-tip in a large bowl or zip loc bag and pour entire bottle of Garlic Marinade. Gently rub meat with marinade. Seal bag or cover bowl and refrigerate at least 2 hours or leave overnight. Take meat out of the refrigerator about 30 minutes before grilling.

Step 2

Meanwhile for chimichurri sauce, in a small bowl, combine olive oil, red wine vinegar, garlic, jalepeno, parsley, cilantro with a dash of salt and pepper. Set aside and let sit for at least 45 minutes.

Step 3

Rub corn lightly with olive oil and season with Buttery Steakhouse Seasoning on all sides. Set aside.

Step 4

Preheat grill to high heat.

Step 5

Place tri-tip directly above flame and grill for 5-7 minutes on first side, then flip and grill for an additional 8 minutes to sear the meat and lock in juices.

Step 6

Remove to indirect heat and continue cooking until internal temperature reaches 130-135°F (Medium Rare). Remove from grill and let rest for at least 10 minutes before slicing thinly against the grain.

Step 7

Meanwhile, place corn directly over hot side of grill and cook for 10-15 minutes, turning occasionally until tender and charred in spots. Remove from heat.

Step 8

Top tri-tip with chimichurri sauce. Serve. Enjoy!

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