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Grilled Beef Tri-Tip with Chimichurri Sauce

Idaho Preferred Staff
By Idaho Preferred Staff
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

    Ingredients

    • 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

    Featured Idaho Produce

    Steps

    • To Prepare Potato Vegetable Salad

    • To Prepare Chimichurri Sauce

    • To Prepare Tri Tip

    • To Serve

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