Saturday, July 16, 2011

Grilled Tri-Tip Roast

Seriously - doesn't that picture say "Summer Grilling"??

Tri-tip is a favorite cut around our house. It's not the cheapest cut, I know, but it's flavor & tenderness are amazing!

We usually cook our tri-tip in the crock pot with balsamic vinegar, garlic & spices. (recipe to come later) But since it's summer (and to be honest, I hadn't planned ahead for dinner...), we decided to grill it.

I am SO glad we did! It was tender, juicy & so flavorful - especially the crusty bits on the outside.

Watch for tri-tip on sale, store it in your freezer & plan on grilling some this summer!

We served this with a parmesan risotto & broccoli. It would be good with anything, really. Your favorite picnic sides or some fancier sides - it's that good.

I combined a couple of recipes I found online on, then adjusted them to fit our family's tastes.

Enjoy! :)

Grilled Tri-Tip Roast

2 tri-tip roasts, approx. 1.5 lbs each

Generous amount of seasoning salt (we used Emeril's & a little Lawry's - use your favorite or make your own)

Preheat your grill to 450*F.

Dust the roasts generously with seasoning salt all over & rub in gently.

Place the roasts on the grill, fatty side down.

Grill for 20 minutes total, turning about every 2-3 minutes, for a juicy medium rare. (about 130*F internal temp)

Remove from grill, cover & let rest for at least 10 minutes before slicing & serving.

Slice at an angle against the grain of the meat.

Serving suggestions:

Slice very thin & serve over salad.

Slice thinly & serve in tortillas with fresh salsa, avocado & lime.

Cut into smaller pieces, glaze with BBQ spices/sauce & grill.

Robert Irvine's BBQ Spice Rub (if you want to make your own)

1-2 Tblsp each:

Worcestershire sauce

black pepper


garlic, minced

chili pepper

onion salt

ground cumin

ground cilantro

Coat tri-tip with rub & place in a bowl in the refrigerator for 1 hour before grilling per instructions above.


Alejandro said...

Nothing beats tri tip for grilling. I've been doing it for years. One recommendation for your recipe - don't start with the fatty side down. Start with the fatback up, and the meaty side down. This is to sear the "fatless" side first, so as to seal in the juices. This will also encourage the juices from the fatty side to start dripping down into and over the meat, making it even tastier. Then just flip every 2-3 minutes until you think it's done. Better to err on the side of undercooked then overcooked. Once it's overcooked, you can't go back.

Kathryn said...

Excellent recomendations - thanks, Alejandro! :) - Kathryn


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