32 Day Dry Aged Yorkshire Grass Fed Tri Tip

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Size & Weight: 1 x 1kg (2.2lb)

Tri Tip

Available in 1Kg approx.


Chef's Recipe

Tri Tip Steaks in a Chimichurri Marinade

Tri Tip Steaks in a Chimichurri Marinade


  • 4 lean tri tip steaks, weighing 200g/7oz each
  • For the Chimichurri Marinade:

  • 100ml/3½fl oz red wine vinegar
  • 4 garlic cloves, peeled and finely chopped
  • 1 large shallot, peeled and finely chopped
  • Large bunch freshly chopped coriander
  • Large bunch freshly chopped flat-leaf parsley
  • 30ml/2tbsp fresh oregano leaves
  • 100ml/3½fl oz extra virgin rapeseed or olive oil
  • Salt and freshly milled black pepper


  1. Remove the steaks from the fridge at least 1 hour before cooking to bring up to room temperature.

  2. To prepare the marinade; in a large bowl mix all the ingredients together.  Pour half the marinade into a shallow non-metallic dish and reserve the remainder.  Place the steaks in the marinade mixture and coat well on both sides.  Cover and refrigerate for 2 hours, or if time allows overnight.

  3. Remove from the marinade (discard the marinade) and cook under a preheated moderate grill or on a prepared barbecue according to your preference (based on a 5cm/2inch thick steak): Rare -2 minutes on each side, Medium Rare - 3-4 minutes on each side, Medium - 5-7 minutes on each side.

  4. Remove the steaks from the pan, transfer to a warm plate, cover with foil and rest for a few minutes.

  5. Slice the steaks, spoon over the remaining marinade and serve with roasted vegetables.



The marinade works well with other types of steaks too.

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