Argentenian-style Tri-Tip with Chimichurri

Argentenian-style Tri-Tip with Chimichurri

Yesterday, we celebrated Memorial Day here in the US. Previously known as Decoration Day, it was first celebrated after the American Civil War to honor those who had died in the war. It later expanded to encompass anyone in the Armed Forces who had died while in service to the country. As a tradition, families would gather to put flowers on the graves of those who had fallen, and would follow it with a potluck meal. It became a Federal holiday in the 1970s, and is celebrated on the last Monday of May.

Today, Memorial Day means a lot of things to a lot of people – honoring fallen service members, family gatherings, the start of summer. From a culinary perspective, Memorial Day ushers in the start of grilling season (although that varies by region).

Each year, as I drag my grill out of the shed, I try and take a moment to remember those who gave their lives in defense of their country – regardless of the country they died serving, or the policy decisions that got them there. Having served in the US Navy these past 17 years, it hits close to home; I find myself recognizing more and more names of fallen service members each year. Human history is wrought with stories of people dying when they probably rather wouldn’t have, and I think it’s worth the time to reflect on that from time to time.

I’m a day late in posting my favorite grill recipe of this year, mostly because I’m currently on assignment in a different part of the country, and away from my usual churn of recipe development. Luckily I had this recipe set aside for summer, and it’s the perfect time to share.

I used ButcherBox tri-tip for this recipe, and because it’s grass-fed, it cooks a bit more quickly than you’d expect from conventional beef – not by much, just a minute or two, but that can make the difference between perfect and show leather. When I’m grilling beef and I want a specific temperature, I always use a remote thermometer to get notified immediately when the meat is ready; I really love the Weber iGrill thermometers for this purpose, as they connect to my phone via bluetooth to help ensure I don’t overcook my meal.

Also, my friends at ButcherBox have set me up with a neat referral link; readers of The Domestic Man will get $15 off their first order when signing up, plus a free pack of bacon, by following this link.

Argentenian-style Tri-Tip with Chimichurri (Gluten-free, Primal, Paleo, Perfect Health Diet, Whole30)Servings: 4-6

Time: 1 hour

Difficulty: Easy



  • 1 tbsp kosher salt
  • 1/2 tbsp black pepper
  • 1/2 tbsp paprika
  • 2 tbsp olive oil
  • 2-4 lbs beef tri-tip (sirloin okay)
  • 3 cloves garlic, minced
  • 1 tbsp fresh chopped oregano or rosemary leaves (about 2 sprigs)
  • 2 tbsp red wine vinegar
  • 1/3 cup olive oil, more to taste
  • 2 pinches black pepper
  • 2 pinches crushed red pepper flakes
Read the whole recipe on The Domestic Man