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Grilled Pierogies with Steak and Chimichurri

If you like the classic combo of steak and potatoes, these Grilled Pierogies with Steak and Chimichurri make for a flavor-packed appetizer.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: International Cuisine
Keyword: Grilled Pierogies
Servings: 6 people
Author: Susie Bulloch (heygrillhey.com)



Tri Tip Steak

  • 1 2-3 pound tri tip steak
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Chimichurri Sauce

  • 1 cup fresh Italian parsley (packed)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup fresh cilantro
  • 3-4 garlic cloves peeled
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper


  • Preheat grill to 400 degrees for two-zone cooking.
  • In a food processor, combine all of the ingredients for the chimichurri. Pulse until well combined, but you can still see small pieces of the herbs. Pour into a serving bowl, cover, and set in the fridge until ready to use. Can be made several hours in advance.
  • Toss Mrs. T's Classic Onion Pierogies in 1-2 tablespoons extra virgin olive oil.
  • In small bowl combine salt, pepper, onion powder, and garlic powder and season tri-tip on all sides.
  • Grill tri-tip over direct heat for 3-4 minutes per side.
  • After you flip the tri-tip the first time, place the pierogies on the indirect heat side of the grill.
  • Close the lid on the grill and allow to cook an additional 3-4 minutes.
  • Move the tri-tip to the indirect side of the grill, and move pierogies to the direct side of the grill.
  • Remove when pierogies are golden brown and when tri tip is cooked to your preferred temperature.



Calories: 189kcal | Carbohydrates: 1g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 783mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 0.7mg | Calcium: 3mg | Iron: 0.3mg