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Grilled Tri Tip Recipe


  • 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


  1. Drizzle Olive Oil over both sides of Tri Tip roast. Reserve remaining olive oil.
  2. Season both sides with Killer Hogs Steak Rub. (any coarse ground rub can be substituted here). Rest for 1 hour on counter before grilling.
  3. 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)
  4. 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.
  5. 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.
  6. Sear the Tri Tip on both sides for 4 minutes each side or until internal temperature reaches 130-135⁰.
  7. Remove from grill and rest for 10 minutes. Slice against the grain and serve with chimichurri sauce.

For the Chimichurri Sauce

  1. 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.
  2. Mince Garlic and add to bowl.
  3. Add lemon zest, fresh lemon juice, and red wine vinegar.
  4. Stir to combine and slowly drizzle in olive oil. Season with Kosher Salt and Cracked Black Pepper to taste.
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