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Grilled Beef Tri-Tip with Chimichurri Sauce

Tritip and chimchurri with potato and vegetable

    Celebrate the rich flavors of Idaho beef with this tantalizing recipe featuring succulent tri-tip steaks paired with a delectable Potato Vegetable Salad. July is Idaho Beef Month, but you can indulge in the mouthwatering combination of tender beef, roasted Yukon gold potatoes, and a zesty chimichurri sauce all summer long! Get ready to impress your guests with this irresistible dish that beautifully highlights the culinary wonders of Idaho’s beef and agricultural heritage.

    Categorized: Entrées


    • 2 lb. yukon gold Idaho potatoes
    • 1 bunch (about 1 cup) chopped asparagus, or 2 small zucchini (whatever is in season)
    • 1 med. red Idaho onion
    • 3 Tbsp. (approx.) cider vinegar
    • 2/3 c. (approx.) mayonnaise
    • ¼ c. (approx.) Dijon mustard
    • 2 Tbsp. garlic, minced
    • 1 tsp. chili flake (or to taste)
    • 2 tsp. paprika or chili powder
    • 1 c. plus approx. 2 Tbsp. olive or vegetable oil
    • 1 Tbsp. red wine vinegar
    • ¼ c. chopped Italian (flatleaf) parsley, other garden herbs: savory, thyme, basil etc.
    • 4-5 lb. Idaho beef tri-tip steaks
    • salt and pepper to taste


    • To Prepare Potato Vegetable Salad

    • To Prepare Chimichurri Sauce

    • To Prepare Tri Tip

    • To Serve