Grilled Tri Tip
Grilled Tri Tip is a staple for our get togethers. It's a great piece of beef for grilling. An easy “go-to” for a crowd or to set aside leftovers for steak sandwiches on a busy weeknight. Grilled Tri Tip is nearly impossible to mess up due to generous amounts of fat in the tissue.
Equipment
- Grill
Ingredients
- 1 2-2½ lb Tri Tip roast
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 2 tbsp Worcestershire sauce
- 1-2 cup marinade enough to generously coat all sides
Instructions
- Trim most of the fat from the roast and discard.
- Tenderize with a Jaccard meat tenderizer if you wish, this helps the marinade to penetrate the meat.
- Combine dry seasonings and rub all surfaces of the meat.
- Place meat and marinade in a zip top bag or vacuum seal bag, carefully working marinade around so it coats the meat. Refrigerate for 6-48 hours.
- Remove meat from the refrigerator, remove from marinade, place on a plate or cutting board, and pat dry. Discard the marinade.
- Let the meat come to room temperature (45-60 minutes)
- Prepare grill. When your coals are ashy and glowing, spread them in a single layer and prepare your cooking grate.
- Cook your tri tip over direct heat 8-10 minutes per side or until the internal temperature reads 125-130 degrees in the middle.
- Let rest at least 5 minutes before cutting. Slice the meat 1/8 - 1/4 inch slices across the grain and serve warm with your favorite sides.
Notes
We don’t have a gas grill, all of our outdoor cooking is over charcoal or wood. Either way, I highly recommend Weber’s Big Book of Grilling and Weber’s Way To Grill. The recipes are excellent and directions are clear. For more advanced grilling, check out Steven Raichlen’s books and TV series.