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Oak-Char Steak Tips + Chimichurri

Posted March 2, 2026

Sear steak tips over an oak coal bed, finish on the warm zone, and spoon fresh chimichurri over the top. Fast, high-heat, and built for the grate.

Time Quick (35-50 min)
Serves 4-6
Crowd Wow High
Mess Low
Cook Surface
OakStoke grill plate or grate, tongs
Fire
Hot coals + warm edge (2-zone)

Ingredients

Steak

  • 2 to 2.5 lb steak tips (sirloin tips) or tri-tip chunks
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika (optional)
  • 1 tbsp neutral oil

Chimichurri

  • 1 cup parsley, chopped
  • 3 tbsp red wine vinegar
  • 1/2 cup olive oil
  • 3 garlic cloves, minced
  • 1 tsp oregano
  • Salt + pepper to taste
  • Pinch chili flakes (optional)

Optional

  • Thick bread for coal-toasted slices

Cook Steps

1
Build an oak coal bed. Let flames burn down until you have glowing coals. Set up two zones: directly over coals (hot) and the outer edge (warm).
2
Pat steak dry, toss with oil and seasonings. Don't be shy with salt, it is your crust insurance.
3
Sear over the hot zone 2 to 3 minutes per side until deep char. Move to warm zone 3 to 6 minutes to finish. Pull at 130 to 135°F for medium-rare, 140 to 145°F for medium.
4
Whisk chimichurri. Taste it. If it feels flat, add salt. If it feels heavy, add vinegar.
5
Rest steak 5 minutes, slice, spoon chimichurri over the top. Toast bread directly on the OakStoke plate or grate for 30 to 60 seconds per side.

Pitmaster Notes

Char first, then coast. Trying to cook through on the hottest spot is how you get leather.

Wind steals heat. If it is gusty, scoot the cook zone closer to the coals and shorten the finish time.

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