Herb Tri Tip With Chimichurri Or Mushroom Sauce Recipe

Bring to room temperature

Remove the tri-tip from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature (this ensures more even cooking). Pat dry with paper towels.

Make herb rub

In a small bowl combine kosher salt, freshly ground black pepper, minced garlic, chopped rosemary, chopped thyme and 2 tablespoons olive oil. Stir to form a paste.

Season the meat

Rub the herb mixture all over the tri-tip, pressing to adhere. Make sure both faces and edges are coated. Let sit for 10 minutes while you preheat your cooking surface.

Preheat and sear

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon olive oil. When shimmering, place tri-tip fat-side down and sear without moving 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3 minutes. Sear edges briefly if desired.

Finish in oven

Add 1 tablespoon unsalted butter to the pan and spoon a bit over the roast. Transfer skillet to the preheated oven and roast 12–20 minutes, depending on thickness and desired doneness: aim for 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Use an instant-read thermometer inserted into the thickest part to check.

Rest

Remove tri-tip from oven and transfer to a cutting board or rack. Tent loosely with foil and rest 10–15 minutes. Internal temperature will rise ~5–8°F while resting.

Slice

Trim any large fat cap if desired. Slice tri-tip against the grain into thin slices (about 1/4-inch thick) for maximum tenderness. Keep warm until serving.

While the tri-tip rests (or up to 2 hours ahead), make the chimichurri: finely chop parsley and cilantro (if using). Mince garlic and combine in a medium bowl with chopped oregano, red wine vinegar, red pepper flakes, salt and pepper. Stir while slowly whisking in 1/2 cup extra-virgin olive oil until emulsified. Taste and adjust salt, pepper, or add 1 teaspoon lemon juice for brightness. Let sit at room temperature 15–30 minutes so flavors meld. Serve spooned over sliced tri-tip or on the side.

If making mushroom sauce, start while tri-tip rests: heat 1 tablespoon butter and 1 teaspoon olive oil in a medium skillet over medium heat. Add minced shallot and sauté 1–2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Add sliced mushrooms in a single layer and cook without disturbing 3–4 minutes to develop color. Stir and continue cooking 2–3 minutes until mushrooms release moisture and begin to brown.

Pour in 1/4 cup dry white wine (or 1/4 cup beef broth) to deglaze the pan, scraping up brown bits. Let reduce by half (about 1–2 minutes). Add 1/2 cup beef broth and fresh thyme; simmer 2–3 minutes.

Stir in 2 tablespoons heavy cream (optional) and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer 1–2 minutes to thicken slightly. Taste and adjust seasoning. If you prefer a silkier sauce, swirl in a small piece of cold butter off-heat before serving.

Spoon mushroom sauce over sliced tri-tip or serve alongside.

Arrange sliced tri-tip on a warmed platter. Spoon either chimichurri or mushroom sauce over the meat (or serve both in small bowls). Garnish with chopped parsley or microgreens. Serve immediately.