32 Day Dry Aged Yorkshire Grass Fed Tri Tip - 1Kg

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.

Customer Reviews

Based on 1 review
Jake Widdowson (Leicester, GB)
Tri tip

So tender, brown in a frying pan with olive oil and butter and season for about 2 minuets either side then wrap in tin foil and place in the oven at 180 for around 20 mins depending on your taste (we like ours medium rare) Leave to rest for 20 mins. If you use this for a Sunday lunch it will feed 4. Even when cold it is great for roast beef sandwiches.