Argentinian Broiled Beef Tri-Tip Bowl with Chimichurri and Creamy Quinoa

Name: Argentinian Broiled Beef Tri-Tip Bowl with Chimichurri and Creamy Quinoa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g beef tri-tip, trimmed; 3 tbsp olive oil, divided; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 200 g quinoa, rinsed; 600 ml low-sodium chicken broth; 4 cloves garlic, whole, unpeeled; 150 g Greek yogurt, plain; 1 tbsp lemon juice; 1/2 cup fresh flat-leaf parsley, finely chopped; 1/4 cup fresh cilantro, finely chopped; 2 tbsp red wine vinegar; 1 small red chili, finely diced (optional); 1/2 small red onion, finely diced; 1/4 cup extra virgin olive oil; Kosher salt, to taste

Broiled tri-tip steak with a bright chimichurri sauce served atop creamy quinoa infused with roasted garlic, creating a rich, protein-forward meal bowl.

Prep20 minCook25 minTotal45 minServes4Difficultymedium

Method

How to make it

01
Preheat your broiler on high and position the oven rack about 10 cm (4 inches) from the heat source.
02
In a small bowl, combine 2 tablespoons olive oil, smoked paprika, ground cumin, salt, and pepper to make a rub.
03
Pat the tri-tip dry with paper towels and rub the spice mixture all over the beef evenly.
04
Place the tri-tip on a broiler-safe pan or rack and broil for 6 minutes per side, or until the internal temperature reaches 130°F (54°C) for medium-rare.
05
Remove the tri-tip from the oven and loosely cover with foil; let it rest while you prepare the quinoa and sauce.
06
Toss unpeeled garlic cloves with 1 tablespoon olive oil, wrap in foil, and roast in the oven at 200°C (400°F) for 15 minutes until soft; once cool, squeeze out the roasted garlic flesh.
07
Meanwhile, in a medium saucepan, bring chicken broth to a boil, add rinsed quinoa, reduce to a simmer, cover, and cook for 15 minutes until liquid is absorbed and quinoa is tender.
08
Fluff quinoa with a fork, then stir in roasted garlic and Greek yogurt until creamy and well combined; season with salt to taste.
09
To make chimichurri, mix parsley, cilantro, red wine vinegar, lemon juice, red chili, red onion, and extra virgin olive oil in a bowl; season with salt and stir well.
10
Slice the rested tri-tip thinly against the grain.
11
To assemble, divide the creamy quinoa among four bowls, top with sliced tri-tip, and spoon chimichurri generously over the beef.

From the editor

Cooking tips

Use a meat thermometer to check tri-tip doneness accurately; aim for 130°F (54°C) for medium-rare.
Rinse quinoa under cold water to remove its natural bitterness before cooking for a cleaner flavor.
Roasted garlic adds sweetness and depth without overpowering; don’t skip roasting it whole in the skin.
Chimichurri can be made a day ahead to deepen the flavors and stored in the fridge for up to 3 days.

Published August 12, 2026