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Sous vide tri tip close up with chimichurri sauce

Sous Vide Tri Tip with Easy Chimichurri Sauce

Cooking tri tip in the sous vide turns this affordable cut of meat into melt-in-your-mouth tender steak that tastes like a million bucks! Easy to make and delicious with an optional 5-minute chimichurri sauce made in the food processor or blender, this is your new go-to tri tip or meat recipe!
Course Main Course
Cuisine American, French
Keyword ketogenic, slow cooking, vacuum seal
Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings 8
Calories 426kcal


  • Large pot or other heat-resistant container
  • Sous vide immersion circulator
  • Plastic vacuum sealing bags
  • Vacuum sealer (or use the water displacement method, see Notes)
  • Food processor
  • Paper towels
  • Cast iron skillet
  • Cutting board
  • Sharp knife


For the Tri Tip

  • 1 ½ - 2 pounds tri tip
  • 1 ½ teaspoon salt to taste
  • 1 teaspoon pepper to taste
  • 3-4 cloves garlic minced
  • 4 tablespoons unsalted butter cut into 4 pieces
  • neutral oil for searing

For the Easy Chimichurri Sauce

  • ¼ cup fresh parsley
  • 2 tablespoons fresh cilantro
  • 3 cloves garlic roughly chopped
  • ½ cup olive oil
  • 2 tablespoons fresh lemon juice
  • ½ tablespoon dried oregano
  • 1 teaspoon crushed red pepper
  • ¾ teaspoon salt plus more to taste


  • Preheat large pot of water with sous vide immersion circulator to 130° Fahrenheit. Pot should be deep enough that water level falls between minimum and maximum indicators on circulator.
  • Liberally season all sides of tri tip with salt and pepper, then rub surface with minced garlic. Place seasoned tri tip in vacuum seal bag with butter. Seal with vacuum sealer or use water displacement method (see Notes).
    Seasoned tri tip on cutting board
  • Lower tri tip into water bath and submerge fully. Cook 6 hours.
  • While tri tip cooks, make chimichurri sauce. Add herbs and garlic to food processor bowl. Process until finely chopped. Add remaining ingredients and pulse again until combined. Set aside until ready to serve.
  • After 6 hours, remove tri tip from water bath and take out of bag. Pat very dry.
  • Heat large cast-iron skillet over high heat until very hot, approximately 3 to 5 minutes.
  • Add small amount of neutral oil to skillet to coat surface, then carefully place tri tip in skillet. Sear 1 minute per side until browned.
  • Transfer seared tri tip to cutting board and let rest 5 minutes. Slice steak against grain and serve with chimichurri.


  • Water Displacement Method: If you don’t have a vacuum sealer, place your ingredients in an appropriately-sized plastic bag (like a Ziploc gallon-sized bag) and seal halfway across the top. Heat water with sous vide immersion cooker, then slowly lower the bag into the water. You should see the plastic cling to the food as the pressure from the water forces the air out. Once the food is entirely submerged and the air is completely out, seal the bag completely.
  • Make it Whole30/Paleo: Use ghee instead of butter.
  • Make it Dairy-Free: Use a dairy-free butter. 
Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving out of 8 using a 2-pound tri tip and the ingredients listed, including chimichurri sauce. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.


Serving: 4ounces | Calories: 426kcal | Carbohydrates: 2g | Protein: 24g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 720mg | Potassium: 397mg | Fiber: 1g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg | Net Carbs: 1g