Grilled Tri-Tip

You will not be disappointed when you try this little-known premium cut on the grill! Marinating and/or cooking low & slow will give you great flavor and tenderness!

Ingredients

• 2-2.5 lb Tri Tip Roast
• Coarse Sea Salt
• Coarsely Ground Black Pepper
• Garlic Powder (or substitute Garlic Salt for both salt and garlic if preferred)

Instructions

1. Bring the meat to room temperature before cooking.
2. Prepare the charcoal grill: Place the coals on one side of the grill. Start a smaller pile of charcoal (using a charcoal chimney, if available). Once the smaller pile reaches the “grey stage,” add these coals to the larger pile on one side of the grill.
3. Season the roast: Apply a generous coating of salt, pepper, and garlic on both sides of the tri-tip roast.
4. Grill setup: Place the tri-tip on the grill grate with the fat cap facing up, on the opposite side of the grill from where the charcoal is.
5. Maintain the grill temperature at around 225°F.
6. If you have an internal temperature probe, let the roast reach 115°F. This will take about 50 minutes and should result in a rare level of doneness, providing tenderness and smoky flavor.
7. Remove the tri-tip: Take the roast off the grill and open the dampers fully to increase airflow and get the coals very hot. Brush the grill to clean it.
8. Sear the tri-tip: Place the tri-tip directly over the hot coals to sear. Monitor the temperature until it reaches 130-135°F for medium-rare doneness. (For a higher level of doneness, cook to your preferred temperature.) Optional: Use a cast-iron pan over the coals for a pan-searing effect to get a crispy crust.
9. If desired, coat the roast with a light layer of your favorite BBQ sauce during the final cooking stage.
10. Rest the meat: Remove the tri-tip from the grill and lightly cover with foil. Let it rest for 10-15 minutes.
11. Slicing the tri-tip: The grain runs in two different directions. The grain in the narrow tip runs one way, and in the fatter end, it runs in the opposite direction. Use a long, sharp knife to slice the roast “against” the grain to ensure tenderness by shortening the muscle fibers.

Time to enjoy this flavorful roast!