Grilled Tri Tip
This grilled tri tip recipe ensure you end up with super juicy steak and with delicious crust.
Ingredients
- 2-3 pound tri-tip roast fat cap removed
- 3 tablespoons beef rub or use my homemade rub below
Basting Liquid:
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 6 cloves garlic finely chopped
Optional Marinade:
- ½ cup soy sauce or liquid aminos
- ½ cup lime juice
- 2 tablespoons pure maple syrup
- 2 tablespoons avocado oil
- 5 cloves garlic minced
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Homemande Beef Rub
- .5 tbsp kosher salt
- .5 tbsp ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- .5 tbsp smoked paprika
- 2 tsp dried thyme
- 2 tsp dried rosemary
Instructions
- Trim off the fat cap from the tri-tip.
- If marinating, mix up your marinade ingredients and let the roast soak for at least 1 hour or up to 48 hours for a more intense flavor.
- Preheat your grill to medium heat, around 350°F.Coat the tri-tip thoroughly with your beef rub. If you are not using a store-bought rub, combine the spices below to make your own rub.
- Place the tri-tip on the grill's indirect heat side.
- Close the lid and cook for 30-40 minutes, flipping the roast every 6-7 minutes. While the meat is cooking, make your chimichurri. Finely chop the parsley, oregano, and garlic. You can also pulse them in a food processor for a more uniform texture—don't puree.In a small bowl, whisk together olive oil, red wine vinegar, and lemon juice (if using). Stir the herbs and garlic into the oil and vinegar mixture. Add red pepper flakes, salt, and pepper. Mix well.
- After each flip, brush the roast with mopping liquid to keep it moist and flavorful.
- Once the internal temperature hits 120°F, move the roast to the direct heat side.
- Sear for 2-3 minutes on each side until it reaches your desired doneness.
- Remove the tri-tip from the grill and let it rest for 10 minutes.
- Slice against the grain for maximum tenderness and serve!