Tri-Tip Chimichurri Steak with Smoky Sweet Potato Hash and Corn on the Cob

Pairs well with

2021 Mourvedre

Savor the essence of summer with our perfect seasonal dish: Tri-Tip Chimichurri Steak, Sweet Potato Hash, and Grilled Corn. This flavorful ensemble combines tender steak infused with zesty chimichurri, a savory medley of sweet potatoes and spices, and charred corn on the cob. It’s the ideal culinary experience to enjoy during the sun-kissed days, capturing the vibrant flavors and smoky aromas of summer. Pair it with a velvety 2021 Mourvèdre  to elevate your dining experience and savor the symphony of tastes that epitomize the joyous season.


For the Tri-Tip Chimichurri Steak:

  • 2 pounds tri-tip steak
  • Salt and black pepper to taste
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)

For the Smokey Sweet Potato Hash:

  • 2 large sweet potatoes, peeled and diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 red onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and black pepper to taste

For the Grilled Corn:

  • 4 ears of corn, husked
  • 2 tablespoons unsalted butter, melted
  • Salt and pepper to taste


  1. Preheat your grill to medium-high heat.
  2. Season the tri-tip steak generously with salt and black pepper on both sides.
  3. In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, and red pepper flakes (if using). Stir well to make the chimichurri sauce.
  4. Place the tri-tip steak on the preheated grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired doneness.
  5. Remove from the grill and let the steak rest for a few minutes. Slice the steak against the grain and drizzle the chimichurri sauce over the slices. While the steak is resting, prepare the sweet potato hash.
  6. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes, bell peppers, and red onion to the skillet. Sprinkle with smoked paprika, garlic powder, salt, and black pepper. Cook for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned.
  7. For the corn on the cob, brush each ear with melted butter and sprinkle with salt and black pepper.
  8. Grill the corn for about 8-10 minutes, turning occasionally, until lightly charred and cooked through.

    Serve the sliced Tri-Tip Chimichurri Steak alongside the Sweet Potato Hash and Corn on the Cob. Enjoy the delicious flavors and the combination of the tender steak, vibrant chimichurri sauce, flavorful sweet potato hash, and grilled corn.

    Note: Cooking times may vary depending on the thickness of the steak and the desired level of doneness. Adjust seasoning and spice levels according to your preference. Feel free to garnish with additional fresh herbs or squeeze of lime juice for added freshness. Enjoy your meal!

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