Amazing tri-tip tacos combined with eggs and chimichurri, perfect for a weekend breakfast or brunch. This recipe features the rich flavors of grilled tri-tip and creamy eggs, topped with delicious chimichurri sauce and cheese.
1: Put together the chimichurri then place in the fridge.
2: Trim the tri-tip to your liking then pat dry with a paper towel, coat with olive oil and season generously on all sides.
3: Place on the grill over medium-high heat with lid closed. Flip after 10-12 minutes then let finish cooking until you reach desired internal temperature.
4: Let the tri-tip rest for 10-15 minutes before dicing.
5: While the tri-tip is resting, cook up your sunny side up eggs and heat up tortillas.
6: Assemble your tacos and enjoy!
