Grilled Tri TipIf you live in the western part of the U.S. you’re probably familiar with Tri Tip Roast. It’s cut from the lower section of the beef sirloin and is great prepared on the grill. I have a friend out in California that was kind enough to ship me a couple since we don’t see them in the midsouth; and I want to share with you how I prepare Grilled Tri Tip. Tri Tip reminds me of a cross between a brisket flat and a thick sirloin steak. It’s best cooked medium rare and sliced across the grain which yields juicy, tender meat perfect for making tacos or sliders. The most popular way of cooking tri tip is on a santa maria style grill where the meat can be raised or lowered over the coals as needed. I’ve found that using a reverse sear method will do the job just as well. I’m use my Big Green Egg for this cook: first with the heat deflector to keep the temps down low and slow @ 250⁰. When the internal reaches about 110-115⁰, it’s time to crank the heat up for the final sear. You can do this on any grill just create a 2 zone fire (hot side & cool side). You will need a good probe thermometer for this method and I suggest a Thermoworks Chef Alarm. It allows you to monitor the internal temperature without lifting the lid on the grill and thermoworks products are the best on the market. Keeping to true Santa Maria style the seasonings are kept simple. Corse Salt, Black Pepper, and Garlic are about all you need. I use my Steak & Chop Rub but you can find Santa Maria style seasoning in stores. Coat the outside of the tri tip with a little olive oil so the seasoning sticks and let it come up to temp before placing on the grill. Once the internal temp climbs to about 115⁰ (takes about 25 minutes), the tri tip is ready to sear. On the BGE I take it off for a few minutes and adjust the grill for high heat cooking. If you’re using a 2 zone set up , move the tri tip straight to the hot side. It needs 4 minutes on each side to finish cooking to medium rare about 130-135⁰ internal. Give it a few more minutes if you like beef more done. After a short rest the tri tip is ready to slice. Be sure to cut against the grain in thin slices. Serve it with tortillas or rolls and chimichurri sauce is the perfect accompaniment drizzled over the top. Print
- 1 Tri Tip Roast (2.5-3lbs avg.)
- 1 cup Olive Oil
- 2 Tablespoons Killer Hogs Steak Rub
- 1 cup Italian Flat Leaf Parsley finely chopped
- 1 cup Cilantro finely chopped
- 4 cloves Garlic minced
- 1 Tablespoon Lemon Zest (1/2 lemon)
- 2 Tablespoon Lemon Juice (whole lemon)
- ¼ cup Red Wine Vinegar
- Drizzle Olive Oil over both sides of Tri Tip roast. Reserve remaining olive oil.
- Season both sides with Killer Hogs Steak Rub. (any coarse ground rub can be substituted here). Rest for 1 hour on counter before grilling.
- Prepare Big Green Egg or charcoal grill for indirect cooking; hold temperature at 250⁰. Place a chunk of pecan wood on hot coals for smoke flavor. (if using other grill set it up for 2 zone cooking)
- Place Tri Tip on grill and insert probe thermometer set for 115⁰. Cook Tri Tip for 25-30 minutes or until internal temp reaches 115⁰.
- Remove Tri Tip from grill, take the heat deflector out of the Big Green Egg, and adjust vents so the grill climbs to 500⁰. On the Big Green Egg this takes about 3-4 minutes.
- Sear the Tri Tip on both sides for 4 minutes each side or until internal temperature reaches 130-135⁰.
- Remove from grill and rest for 10 minutes. Slice against the grain and serve with chimichurri sauce.
For the Chimichurri Sauce
- Finely chop 1 bunch of fresh flat leaf parsley and 1 bunch of cilantro being sure to remove stems about 1 cup each. Pour into medium size mixing bowl.
- Mince Garlic and add to bowl.
- Add lemon zest, fresh lemon juice, and red wine vinegar.
- Stir to combine and slowly drizzle in olive oil. Season with Kosher Salt and Cracked Black Pepper to taste.