Description
Today, I want to share a California gem: the humble tri-tip. This cut is part steak and part roast, and it’s incredibly delicious. It’s a lesser-known cut that could become the star of your summer barbecues. Trust me, this is one of the best and easiest tri-tip recipes you’ll find.
Ingredients
Scale
- 6 garlic cloves, chopped
- 1/4 cup oil
- 4 teaspoons salt
- 1/2 teaspoon whole black peppercorns
- 2 1/2 pounds tri-tip roast with a thin fat layers
Instructions
- In a blender, combine the garlic, oil, salt, and black peppercorns, and blend into a coarse paste.
- Pat the tri-tip dry with a paper towel and score the fat layer with a sharp knife, cutting through the fat but not the meat.
- Place the meat in a sealable plastic bag, add the garlic paste, press out the air, and seal tightly. Massage the meat until it is evenly coated and let it sit at room temperature for at least 1 hour.If marinating for more than 2 hours, refrigerate the meat but take it out 1 hour before cooking to bring it to room temperature.
- About 1 hour before serving, light a fire on the grill using 1 chimney full of charcoal briquettes (about 50). Soak 1/4 pound of oak or hickory chips in water, placing an inverted plate on top to keep them submerged.
- Once the flames have died down and the coals are covered with white ash, dump the coals into a mound on one side of the grill. After this,Drain the wood chips and scatter them over the hot coals.
- Sear the flat side of the tri-tip directly over the flames with the grill lid off for 3-4 minutes. Don’t worry about a little char; it adds to thecrust. Then, turn the tri-tip and sear the lean side directly over the coals for another 3-4 minutes.
- Once seared, move the tri-tip to the cooler side of the grill, cover with the lid, and keep the vents open. Cook until it reaches your desired doneness, checking the temperature every 4-5 minutes. Expect it to take about 20-25 minutes for 125°F (rare side of medium-rare) and 25-30 minutes for 135°F (medium).
- Remove the roast from the grill and let it rest on a platter for 10 minutes to allow the juices to settle.
- Carve the tri-tip thinly (about 1/4 inch thick) against the grain, holding the knife at an angle for wider slices. Spoon the carving juices over the meat before serving.
- Cook Time: 40 minutes
- Category: Main course
- Cuisine: American
Nutrition
- Calories: 150 kcal