Description
Tri tip is a delicious and tender cut of beef that can be cooked either on the grill or in the oven. This easy-to-follow recipe brings out the juicy, flavorful goodness of this roast, with a simple seasoning mix and two cooking methods to suit your preference—grilling or oven-roasting. The result is a perfectly cooked tri tip, bursting with flavor and ideal for family dinners, holidays, or any special occasion.
Ingredients
2½-pound tri tip roast
1½ teaspoons garlic salt
1 tablespoon Lawry’s seasoning salt
1½ teaspoons kosher salt (preferably Diamond Crystal)
1 teaspoon black pepper
½ teaspoon sugar
2 teaspoons garlic powder
1 tablespoon dried or fresh parsley
¼ cup olive oil
Instructions
- In a small bowl, combine the garlic salt, seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley.
- Trim the fat cap off the roast if grilling (or leave it on if roasting). Rub the spice mixture all over the tri tip roast.
- Place the roast in a large ziplock bag, add the olive oil, seal the bag, and massage the oil into the meat. Refrigerate for about 8 hours, turning the bag a couple of times. You can marinate it for up to 3 days for the best flavor, but even just 15 minutes will work in a pinch.
- For Grilling: Remove the tri tip from the fridge 30 minutes before cooking. Preheat the grill to high heat for 15-20 minutes. Sear the tri tip for 2-3 minutes per side, then cook over indirect heat with the lid closed for 20-25 minutes, or until a meat thermometer reads 135°F for rare and 145°F for medium rare. Let rest for 10-15 minutes before slicing against the grain.
- For Roasting: Preheat the oven to 400°F. Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear the roast for 3-4 minutes per side. Transfer to a foil-lined baking sheet with a cooling rack on top and roast for 20-30 minutes, or until it reaches 130-135°F for rare and 135-145°F for medium rare. Let rest for 10-15 minutes before slicing.
- For Pan Sauce (Optional): Save the drippings and 2 cups of beef broth in a saucepan. Bring it to a boil. In a small bowl, mix 1/3 cup cold water with 3 tablespoons of flour, then add to the broth. Simmer for 5-10 minutes until thickened. Add 2 tablespoons of butter, season with salt and pepper, and serve with the tri tip.
Notes
For a flavorful twist, add rosemary or thyme to the spice mix.
For a spicy version, add cayenne pepper or smoked paprika to the seasoning.
This recipe works well with flank steak or top sirloin if you prefer leaner cuts.
Marinate overnight for enhanced flavor.
Serve with Santa Maria Pinquito Beans, roasted vegetables, or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 120mg
