Cast Iron Tri-Tip with Chimichurri
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Station 12's most-requested shift dinner. The cast iron gets ripping hot to build a serious crust, then the oven does the slow work. The chimichurri cuts through the richness with a brightness that makes the whole table go quiet. Feeds six hungry firefighters — and that's barely enough.
#Beef #BBQ #Cast Iron #Feeds a Crew
Steak
3 lbs tri-tip roast
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
2 tbsp olive oil
Chimichurri
1 cup flat-leaf parsley, packed
4 cloves garlic
¼ cup red wine vinegar
½ cup olive oil
1 tsp red pepper flakes
½ tsp kosher salt
Instructions 1
Remove the tri-tip from the fridge 45 minutes before cooking and let it come to room temperature. This ensures even cooking throughout.
2
In a small bowl, mix together the salt, pepper, garlic powder, and smoked paprika. Pat the tri-tip completely dry with paper towels, then rub the seasoning blend generously all over every surface.
3
Heat a large cast iron skillet over high heat for 5 full minutes until smoking. Add the olive oil — it should shimmer immediately and nearly smoke.
4
Sear the tri-tip fat-side down first for 4–5 minutes, pressing gently for maximum contact with the pan. Don't move it — let the crust build undisturbed. Flip and sear the other side equally.
5
Transfer the skillet to a 400°F oven. Roast 15–20 minutes until an instant-read thermometer reads 130°F at the thickest part for medium-rare.
6
While the meat rests, make the chimichurri: pulse parsley and garlic in a food processor until roughly chopped. Add vinegar, red pepper flakes, and salt. Stream in olive oil with the motor running until just combined — don't over-process.
7
Let the tri-tip rest on a cutting board for 10 minutes, loosely tented with foil. Find the direction the muscle fibers run, then slice perpendicular to the grain at a slight angle.
8
Fan the slices on a platter. Spoon chimichurri generously over the top. Remind the crew that the cast iron is still dangerously hot.
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Comments 47 This is our go-to for shift dinner. Did it last Tuesday and it was gone in 10 minutes flat. I doubled the chimichurri.
Added a pinch of toasted cumin to the chimichurri. Total game changer — try it.
Captain's orders: this is now mandatory for every shift dinner. The whole crew agrees unanimously.
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