Chimichurri marinated tri-tip with grilled fries turned into a sandwich and ready to serve.

Today I’m breaking in the new Oklahoma Joe’s Firecraft Series Barrel Grill with some Chimichurri Marinated Tri-Tip and Grilled Fries! This is an epic meal to serve as is, or you can make it into a sandwich. Steakhouses aren’t the only places you can truly enjoy delicious steak. It’s time to bring the ultimate meal to your home just in time for summer grilling.

Why You’ll Love Chimichurri Marinated Tri-Tip with Grilled Fries

The new Oklahoma Joe's Firecraft Series Barrel Grill.

Oklahoma Joe’s just released a new grill! It’s the Firecraft Series Barrel Grill, and you better believe I’m stoked about it! It’s an open-fire grill that is pretty versatile and useful for any type of fire cooking. Obviously, it’s perfect for the kind of cooking I like to do in my backyard. So, we’re breaking it in today with this tri-tip and grilled fries recipe.

Slicing into the tri-tip so we can place the slices on the sandwich.

This delicious cut of meat is best served with a homemade chimichurri sauce full of fresh herbs, with french fries on the side. Additionally, you could toss in some seasonal vegetables on the side for a well-balanced meal! 

A close up shot of the potato wedges after flipping them on the grill.

Overall, the recipe is straightforward and achievable for even beginner cooks, but it does take some time. The prep is only 20 minutes, but the meat needs to marinate for 4 hours and cook for 1 hour. If you plan ahead, you’ll be ready to serve 4 people a restaurant-quality dinner!

Ingredients for Chimichurri Marinated Tri-Tip with Grilled Fries

To make this chimichurri steak, begin with a cut of tri-tip steak. I actually marinated two of them since one of mine was on the smaller side. 

Derek holding the sliced sandwich up to the camera.

Marinate it in a chimichurri sauce recipe made out of chopped parsley, garlic cloves, olive oil, red wine vinegar, red pepper flakes, and salt and pepper to taste.

All you need for grilled fries are russet potatoes, a generous amount of kosher salt, black pepper, garlic powder, canola oil, parmesan, and melted butter.

Assembling the sandwich.

If you’d like to make it into a sandwich, grab some ciabatta bread, provolone cheese slices, mayonnaise, and pickled red onions.

For more good recipes, check out my Smoked Tri Tip, Grilled Tri Tip with Charred Corn Salsa and Grilled Santa Maria Tri Tip.

How to Make Chimichurri Marinated Tri-Tip with Grilled Fries

The Night Before

The Chimichurri ingredients set out so we can assemble the marinade.

Begin by preparing and mixing all the chimichurri ingredients together for the marinade. Save a little bit of your chimichurri mix by putting it in a separate bowl (or bag) to the side.

The mixed Chimichurri in a bowl.

Next, add your tri-tips to a food safe bag or bowl and cover with the remainder of the chimichurri. Cover and place in the fridge for at least 4 hours but ideally overnight.

For more with chimichurri, check out my Steak and Eggs with Charred Scallion Chimichurri, Skewered Picanha with Bone Marrow Chimichurri and Fire Baked Chimichurri Wings.

Cooking Day

Start cooking your meal by slicing your potatoes into wedges and then placing them in an ice water bath. Let them soak there for 30 minutes. 

Slicing the potato wedges so we can soak them in ice water.

Preheat your Oklahoma Joe’s Firecraft Series Barrel Grill to medium high heat (about 350F) for direct grilling.

putting the potato wedges the ice bath.

Put one of your grill grates in the middle of the grill grate post. Pull your potato wedges out of the water and pat dry. Next, toss them with oil and season with salt, pepper and garlic until they all have an even coating of seasoning.

Spacing the potato wedges out evenly on the grill grate.

Add to the outdoor grill to cook for 25-30 minutes, flipping halfway through, until they are fully cooked and tender. Once they’re done, pull off and keep warm.

Cooking the Chimichurri Marinated Tri-Tips

Adding the Chimichurri Marinated Tri-Tips to the grill.

While the fries are cooking, make a medium high heat fire under the other grill post. Pull your tri-tip out of the marinade and place on the grill. Cook over the medium-high heat for 20-30 minutes, checking with an instant-read thermometer as the tri-tip roasts until the internal temperature reaches 120F.

A close up shot of the tri-tip after being flipped on the grill grate.

Make sure to flip every 3-5 minutes to end up with evenly-cooked, juicy meat with a nice crust. As the coals die out, lower the grill grates closer to the heat. Wait until the steaks hit the desired internal temp, then pull them off and let rest at room temperature for 10 minutes.

Bits of sliced steak being covered with sliced cheese to form the sandwich.

To serve, slice your steaks very thin and against the grain. Add your fries to a serving platter and top with melted butter and parmesan cheese.

Drizzling melted butter over the grilled fries so that the parmesan will better stick to the wedges.

Serve the tender meat as is or build into a sandwich with toasted ciabatta bread, mayonnaise, sliced steak, melted cheese, leftover chimichurri, pickled red onions, more mayonnaise and the top bun. Serve and enjoy!

A close up of the finished dish so you can see the seasoned fries.

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

A shot of the sliced sandwich so you can see the different layers of filling.
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Chimichurri marinated tri-tip with grilled fries turned into a sandwich and ready to serve.

Chimichurri Marinated Tri-Tip with Grilled Fries

Chimichurri Marinated Tri-Tip with Grilled Fries for a delicious meal!
Author:Derek Wolf
No ratings yet
Prep Time: 20 minutes
Cook Time: 1 hour
Marinating Time: 4 hours
Course: Lunch, Main Course, Sauce
Cuisine: American
Servings: 4 People

Ingredients 

Steak:

  • 1-2 Whole Tri-Tips
  • 2 tbsp Canola Oil

Chimichurri Marinade:

  • 1 cup Parsley chopped
  • 5-6 cloves Garlic minced
  • 3/4 cup Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tsp of Red Pepper Flakes
  • Salt & Pepper to taste

Grilled Fries:

  • 3 Russet Potatoes wedged
  • 2.5 tsp Kosher Salt
  • 1.5 tsp Black Pepper
  • 1.5 tsp Garlic Powder
  • Canola Oil as needed
  • Parmesan for garnish
  • Melted Butter for garnish

Sandwich (Optional):

  • 1 Whole Ciabatta Bread
  • 3-4 Provolone Cheese Slices
  • 3 tbsp Mayonnaise
  • Pickled Red Onions

Instructions 

  • Begin by preparing and mixing all the ingredients for the chimichurri marinade. Save a little bit of your chimichurri before adding to the steaks. Next, add your tri-tips to a food safe bag or bowl and cover with the chimichurri. Cover and place in the fridge for at least 4 hours but ideally overnight.
  • Next day, slice your potatoes into wedges and place in an ice water bath for 30 minutes.
  • Preheat your Oklahoma Joe’s Firecraft Series Barrel Grill to medium high heat (about 350F) for direct grilling.
  • Put one of your grill grates in the middle of the grill grate post. Pull your potato wedges out of the water and pat dry. Add oil and season with salt, pepper and garlic. Add to the grill to cook for 25-30 minutes, flipping halfway through, until they are fully cooked and tender. Once done, pull off and keep warm.
  • While the fries are cooking, make a medium high heat fire under the other grill post. Pull your tri-tip out of the marinade and place on the grill. Cook over the medium high heat for 20-30 minutes until it is 120F internal. Make sure to flip every 4-5 minutes to build a nice crust. As the coals die out, lower the grill grates closer to the heat. Once done, pull off and let rest for 10 minutes.
  • Slice your steaks very thin and against the grain. Add your fries topping with melted butter and parmesan cheese. Serve as is or build and sandwich with toasted ciabatta bread, mayonnaise, sliced steak, melted cheese, leftover chimichurri, pickled red onions, more mayonnaise and the top bun. Serve and enjoy!

Video

Nutrition

Calories: 1064kcal | Carbohydrates: 86g | Protein: 29g | Fat: 68g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 41g | Trans Fat: 0.05g | Cholesterol: 49mg | Sodium: 2232mg | Potassium: 977mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1559IU | Vitamin C: 30mg | Calcium: 169mg | Iron: 4mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

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