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Grassfed Burgundy Pepper Tri Tip Steak with Chimichurri Recipe

When you need a delicious steak for a crowd, Tri Tip is the way to go! This triangular shaped steak comes from the bottom sirloin and is quite popular in California. Tri Tip is on the leaner side (though packed with beefy flavor), so it takes well to a marinade. This Burgundy Pepper marinade has a bit of a cult following – just ask anyone who's had the pleasure of eating the infamous 'Cardiff Crack' tri tip from Seaside Market in Cardiff-by-the-Sea, California. Burgundy refers to the variety of wine, but any red will do the trick. The acidity in red wine helps tenderize meat and it's depth of flavor contributes to a delicious outcome. Soy sauce adds umami, and a touch of honey for sweetness. While the ingredients of Seaside's marinade remain a secret, many locals believe this to be a close match for the real thing. Chimichurri makes a great finishing touch for this tri tip, adding a bright, herbaceous element.

Most of us know to slice our (rested) steaks against the grain, but did you know that the tri tip steak contains two different grain directions? That's right, the top thicker section's grain run horizontally, while the bottom thinner point has vertical grain. After resting, cut in half at the point of grain change, then slice each section against its respective grain. 

We have instructions for either sous vide or grilling below. Sous vide is the perfect match for tri tip steak, since there's quite a variation of thickness throughout the cut, thinners parts are bound to be closer to well-done in order to achieve an ideal medium-rare in the thicker parts. Since sous vide cooks evenly edge-to-edge, it'll ensure perfection throughout. Of course, grilled tri tip is excellent as well, and a great option if everyone prefers different doneness. 


  • 1915 Farm Grassfed Tri Tip
  • Kosher salt 
  • 2 Tbsp freshly cracked black pepper, plus some whole peppercorns
  • 1 tsp pink peppercorns, lightly crushed (optional)
  • 2 cups red wine (use Burgundy if you please, but we used Malbec. Any red works, even if it's leftover from last week)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup soy sauce
  • 5 cloves garlic, minced or grated
  • 1 Tbsp honey 

For the Chimichurri – 

  • 1 small shallot, finely minced
  • 1 jalapeño or serrano pepper, optional, finely minced
  • 4 cloves garlic, finely minced or passed through garlic press
  • 1 tsp kosher salt
  • 1/2 cup red wine vinegar
  • 1 cup parsley, finely minced
  • 2 Tbsp fresh oregano leaves, finely minced
  • 3/4 cup extra-virgin olive oil 


Lightly season tri tip with kosher salt (keeping in mind the saltiness of the soy sauce in the marinade), and coat with half of the pepper. Press seasoning into steak before flipping and continuing until all sides are covered. 

In a medium bowl, combine wine, olive oil, soy sauce, garlic, and honey. Whisk to combine. Place the tri tip into a large ziplock bag along with the marinade. Press the air out so the steak is completely coated and transfer to refrigerator. Marinate for at least 3 hours, ideally all day or overnight.

For the Chimichurri – this is best when prepared at least an hour ahead of time. Combine all ingredients in bowl and mix well. Taste and adjust salt as needed. Cover and refrigerate until ready to use. Remove when you're resting the steak to let it warm up a bit before serving. 

To Sous Vide the Tri Tip – Prepare a sous vide immersion circulator to your desired internal temperature – we usually do 131°F. Remove steak from marinade, allowing excess liquid to drip off. Transfer to a large sous vide bag and vacuum seal. Sous vide for 4 hours.

Remove tri tip from bag and dry completely with paper towels. Heat a large cast iron skillet over high. Lightly coat tri tip with avocado oil or melted beef tallow. Sear for 3-4 minutes on each side, or until desired crust has been achieved. Alternatively, do the final sear on a hot outdoor grill. 

To Grill the Tri Tip – Prepare an outdoor grill for two-zone cooking at 350°. Grill tri tip over indirect heat, flipping every 5 minutes or so, until 10 degrees shy of your desired internal temperature. Move tri tip over to the direct heat side of the grill and cook for 2-3 minutes on each side until your desired crust has been achieved. 

To Serve – Regardless of how tri tip was cooked, rest the meat for 15 minutes to let those juices redistribute. A little known fact about tri tip is that the grain changes directions about halfway through the cut. The thinner section's grain runs vertically, while the larger section's grain runs horizontally. There are some great diagrams on google if needed. Incorrectly sliced steak can result in a chewy bite, so take care when serving! After resting, cut in half at the point of grain change, then slice each section against its respective grain.

Serve sliced tri tip with chimichurri spooned over top – enjoy!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our grassfed steak – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states), which always allows you to add extras like a delicious tri tip or other premium steaks.

Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!


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