Search thousands of recipes reviewed by home cooks like you.

Grilled Tri-Tip

Grilled Tri-Tip

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h 50 m
RecipeAddict

RecipeAddict

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 38.2 g
  • 76%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 8362 mg
  • 334%

Based on a 2,000 calorie diet

Directions

  1. Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
  2. 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.
  3. Preheat an outdoor grill for high heat.
  4. 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.
  5. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Carolina
214

Carolina

12/15/2009

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 plastic 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
136

Mae Long

3/19/2009

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.

DJYoshaBYD
96

DJYoshaBYD

5/23/2013

Great recipe, but searing does not "lock in juices". You actually lose juice, but you gain flavour from the browning of the meat, caused by high heat and protein.

Similar recipes

ADVERTISEMENT