Tri-tip is a flavorful, tender cut of beef that grills up quickly, making it a great choice when you’re short on time but still want a delicious meal. This triangular-shaped cut became popular in California’s Santa Maria Valley, where it’s traditionally seasoned with simple spices and grilled over an open flame. When cooked right, tri-tip offers a juicy, tender, smoky taste that’s sure to impress your family and friends.
Table of Contents
In this recipe, we're going to discuss:
Trending Video
What is tri-tip?
Tri-tip is a triangular-shaped cut of beef from the bottom of the cow's sirloin. It's known for being flavorful and tender when cooked properly.
How long should I grill tri-tip?
Grill the tri-tip over indirect heat at about 350°F for approximately 1 hour, or until it reaches an internal temperature of 120°F. Then, increase the grill's heat to 500°F (or over direct flame) and sear the steak for 2 minutes on each side.
How do I slice tri-tip after grilling?
After grilling, let the tri-tip rest for about 10 minutes. Then, slice it against the grain (the direction the muscle fibers run) to ensure each bite is tender.
Grilled Tri Tip With Chimichurri Sauce Recipe
Ingredients
Main
- 2-3 pounds Tri tip roast, fat cap removed
- 2 tablespoons Beefy Rub, substitute favorite BBQ rub
Chimichurri Sauce
- 1/2 cup Olive oil
- 1/2 cup parsley, finely chopped
- 2 tablespoons red wine vinegar
- 4 cloves of garlic, minced
- 1 red chili, deseeded and finely chopped
- 3/4 teaspoons dried oregano
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
BBQ Tools
- MEATER Plus Bluetooth Thermometer - great for tracking internal temperature
- ThermoPro Instant Read Thermometer - a must-have for any BBQer
- GrillBlazer GrillGun - lights charcoal and wood in 1 minute (10% off)
Steps
Prepare the Grill
Start by heating your grill to a medium temperature, around 350 degrees Fahrenheit. Set it up so that one side is hotter for direct cooking, and the other side is cooler for indirect cooking.
Season the Tri-Tip
Rub the BBQ seasoning all over the tri-tip roast, covering it completely. This will give the meat a delicious flavor.
Grill the Tri-Tip
Place the seasoned tri-tip on the cooler side of the grill (indirect heat), fat side up. Close the lid and let it cook for about 20 to 25 minutes. Then, flip the roast and cook for another 20 to 25 minutes. Use a meat thermometer to check the internal temperature; you're aiming for 130 degrees Fahrenheit for medium-rare.
Sear the Tri-Tip
Once the tri-tip reaches the desired internal temperature, move it to the hotter side of the grill (direct heat). Sear each side for about 2 to 3 minutes to create a nice, flavorful crust.
Rest and Slice the Tri-Tip
After grilling, remove the tri-tip from the grill and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat. Then, slice the roast against the grain into thin slices. This means cutting across the lines you see in the meat, which makes it more tender to eat.
Comments
Add Comment