This Tri-Tip with Creamy Avocado Chimichurri is a perfect recipe for summertime grilling season or any time of the year using a cast iron grill pan! Serve it up with grilled veggies for a complete meal.
We’ve been loving tri-tip lately and once we made this creamy avocado chimichurri we KNEW we had to share it with you! This is more of a recipe for the chimichurri than the steak but we’ll share how to make the steak as well. But, really, this sauce is the BOMB. SO GOOD!
We’re not new to chimichurri, we use it on a ton of things but this new avocado chimichurri takes the classic sauce to a whole new level. It’s creamy, it’s tangy, it’s herby. Well, it’s just perfect!
The avocado also adds some extra healthy fats to the sauce along with the extra-virgin olive oil. We love serving this sauce on steak but it’s great on just about any protein and perfect with grilled vegetables. It also makes a great salad dressing. You can thin it out a bit with water or simply add the chimichurri to a large salad bowl and toss with the greens.
I don’t know about you but I can guarantee this sauce is going to be a staple in our refrigerator each week. What an easy away to add a punch of flavor to just about any dish.
Tri-Tip with Creamy Avocado Chimichurri
- 1 tablespoon avocado oil
- 1.5 lb tri-tip
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper (omit for AIP)
Creamy Avocado Chimichurri:
- 1 cup cilantro
- 1/4 cup parsley
- 1 avocado
- 1 clove garlic
- 1 serrano pepper (omit for AIP)
- 1/2 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Combine all of the chimichurri ingredients in a food processor and pulse until smooth any creamy. Season with salt to taste. Refrigerate until ready to serve.
- Heat one tablespoon of avocado oil in a 10.5" or larger cast iron skillet or grill pan over medium high heat. Place the steak in the skillet and cook 5 minutes, flip and continue to cook another 5 minutes or so until the steak reaches your desired temperature (see notes below for temperatures).
- Remove the steak from the heat and cover with foil, let rest for 10 mimutes before thinly slicing. Serve with the avocado chimichurri
Pull off the heat at this temperature
|Final temperature after resting|
130 to 135°F
130 to 140°F