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Cabernet Sauvignon + Tri-Tip with Chimichurri

A classic pairing tactic is to match like with like. Tri-tip is tender and rich, an exceptional companion to the luscious density of Cabernet Sauvignon. Throw this mouth-watering cut on the grill and whip up a quick and easy chimichurri sauce to brighten the meat and highlight the natural savory notes of our sustainably farmed Monterey County Cabernet Sauvignon.

Serves: 6
Total Time: 60 min


  • 1 tbsp sesame seeds
  • 1 tbsp smoked paprika
  • 2 tbsp plus ½ cup olive oil
  • 2 tsp salt
  • 2 tsp freshly ground black pepper
  • 2 lbs tri-tip steak
  • 2 garlic cloves, minced
  • 2 cups fresh parsley, chopped
  • ½ cup cilantro, chopped
  • ¼ cup red wine vinegar
  • 1 tbsp agave nectar


  1. In a small bowl, mix the sesame seeds, paprika, 2 tablespoons olive oil, 2 teaspoons sea salt and 2 teaspoons black pepper.
  2. Rub all over steak and allow it to sit at room temperature (30 min).
  3. While the steak marinates, set a grill for medium-high, indirect heat.
  4. Place the steak over indirect heat, cover the grill, and turn steak once halfway through. Once the temperature of the thickest part of the steak reaches 115 ºF (20-30 min), move to direct heat and lightly char (2 min each side) until the thermometer reaches 120 ºF for medium-rare.
  5. Transfer steak to a carving board and allow it to rest before carving against the grain (10 min).
  6. While steak rests, mix minced garlic, chopped parsley, chopped cilantro, vinegar, agave nectar and ½ cup olive oil in a small bowl. Season with salt and pepper to taste.
  7. Serve steak with chimichurri.

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