“This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests. It is sure to impress!” - by RecipeAddict
Ingredients
Adjust Servings
Original recipe yields 4 pounds
Directions
- Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
- Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.
- Preheat an outdoor grill for high heat.
- Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.
- Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.
Nutrition
Amount Per Serving (8 total)
- Calories
- 365 cal
- 18%
- Fat
- 20.9 g
- 32%
- Carbs
- 4.4 g
- 1%
Based on a 2,000 calorie diet
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Reviews (23)
Rate This Recipe
"This recipe has made my tri tip that I grill on the barbque a great hit. The only adjustment I made was to mix the ingredients together with olive oil and rub it into the meat and then place it in a ..." See moreplastic ziplock bag in the refrigerated for about two hours. Then I add some beer in the bag to help tenderize the meat. My husband and kid always brag about my Tri-Tip:)"
Mae Long
"I would have given it 5 stars but TOO MUCH SALT. Two Tbs. salt is plenty for this rub and use garlic powder not garlic salt, no need to salt it twice...." See more"
DJYoshaBYD
"Excellent recipe, but you should have left out the part about "locking in the juices".. When you place meat to high heat, it doesnt do anything more than get that beautiful crust on the outside from t..." See morehe mixture of protein and moisture meeting high heat. They actually covered it on good eats, where he got 2 steaks that weighed the same, seared one, and not the other.. after cooking, the seared one weighed less, but obviously was superior in taste.. again, great recipe.. i want tri tip right now."
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