Steak Tips with Chimichurri

The Story

Steak tips are the overlooked cut — sirloin flap cut into manageable pieces, marbled enough for flavor, lean enough to take a hard sear without flooding the pan with grease. At half the price of ribeye, properly seasoned and grilled tips deliver 90% of the experience. E-1 GSP is the seasoning that closes that 10% gap.

Instructions

1. Make the Chimichurri. Pulse parsley, oregano, and garlic in a food processor until minced. Transfer to a bowl. Stir in olive oil, red wine vinegar, E-1 GSP, and red pepper flakes. Season with salt. Let stand at room temperature for at least 30 minutes for the flavors to integrate. This keeps in the fridge for 1 week.
2. Marinate and Grill. Toss steak tips with olive oil, garlic, and E-1 GSP. Marinate for 2–4 hours in the refrigerator. Pull out 30 minutes before cooking. Grill over direct high heat for 3–4 minutes per side until charred on the exterior and medium-rare inside. Rest 5 minutes before serving.
3. Serve. Slice tips against the grain into thinner pieces if serving as appetizers, or serve whole for a main course. Spoon chimichurri over the top generously — you want the acid and herb to coat every surface of the meat.

Pro Tips

• Always cut against the grain on steak tips. The muscle fiber runs lengthwise — cutting with the grain gives you long, chewy strands. Against the grain, you cut those fibers short and get tenderness.