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Grilled Tri-tip

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Grilled Tri-tip is a flavorful and tender cut of beef that’s perfect for summer barbecues or a special dinner. With a simple seasoning rub, the tri-tip is grilled to perfection, developing a smoky, juicy, and rich flavor.

Ingredients

  1. 1 (2-3 lb) tri-tip roast
    2 tablespoons olive oil
    2 tablespoons soy sauce (optional, for extra flavor)
    3 cloves garlic, minced
    1 tablespoon fresh rosemary or thyme, chopped (or 1 teaspoon dried)
    1 tablespoon brown sugar
    1 teaspoon paprika
    1 teaspoon ground black pepper
    1 teaspoon salt
    1/2 teaspoon onion powder
    1/2 teaspoon cumin (optional)
    1/2 teaspoon red pepper flakes (optional, for heat)

Instructions

Prepare the tri-tip: Pat the tri-tip roast dry with paper towels to remove any excess moisture.

  1. Make the marinade or rub: Combine olive oil, soy sauce, garlic, rosemary, brown sugar, paprika, black pepper, salt, onion powder, cumin, and red pepper flakes in a small bowl. Mix well.
  2. Marinate the meat: Rub the seasoning mixture all over the tri-tip. For best results, marinate for at least 30 minutes, or up to 2 hours. You can also marinate overnight in the refrigerator.
  3. Preheat the grill: Preheat your grill to medium-high heat (400-450°F or 200-230°C). For a charcoal grill, use indirect heat by placing coals to one side.
  4. Grill the tri-tip: Sear the tri-tip on the hot side of the grill for 3-4 minutes on each side until a nice brown crust forms. Then, move it to the cooler side of the grill and cook for another 20-30 minutes, depending on your desired doneness (use a meat thermometer for accuracy).
  5. Rest the meat: After grilling, remove the tri-tip from the grill and let it rest for 10 minutes to allow the juices to redistribute.
  6. Slice and serve: Slice the tri-tip thinly against the grain and serve immediately with your favorite sides.

Notes

  • Spicy rub: Add more red pepper flakes or chili powder for extra heat.
  • Smoky flavor: Add wood chips to your grill for a more pronounced smoky flavor.
  • Herb options: Substitute rosemary or thyme with oregano, parsley, or sage for varied flavor profiles.
  • Storage: Leftover tri-tip can be stored in an airtight container in the fridge for up to 3 days.
  • Reheat leftovers on low heat to prevent the meat from drying out.

Nutrition

Find it online: https://thefamilycooking.com/grilled-tri-tip/