Kennedy Family Recipes



When a tri-tip is BBQ'd on a charcoal grill, I is my favorite steak!

Tri-tip is a tougher cut of meat, so it needs to be cooked at a lower temperature for a longer period of time.

The marinade combined with the smokey flavor from the BBQ make this a fantastic dish.



While it can be difficult to set the exact temperature on a charcoal grill, the tri-tip shouldn't be cooked at a high heat.

A common grilling method with tri-tip is to do a revere-sear, where the tri-tip is cooked over indirect heat at first and then finished over the fire to mark the meat.

I'm never prepared enough to marinade the tri-tip for a long time, so even 1 hour of marinade time works perfect in my experience.

A steak sandwich with fresh bread, tri-tip, and steak sauce is amazing!

List of Ingredients

  • 1 Tri-tip (2-3 lbs)
  • Marinade:

  • 2 Teaspoons of Salt
  • 2 Teaspoons of Fresh Cracked Black Pepper
  • 1 Teaspoon of Garlic Powder
  • 2 Teaspoons of Smoked Paprika
  • 1 Teaspoon of Dried Rosemary
  • 1/3 Cup of Canola Oil
  • 2 Tablespoons of Lime Juice

Recipe Steps

  1. In a pan, add the Canola oil and lime juice to the tri-tip
  2. Add all of the dry spices to all sides of the tri-tip
  3. If marinading for over 1 hour, place in the refrigerator
  4. Prepare the fire in the grill (preferably, a charcoal grill)
  5. On the grill is heated, place the marinaded tri-tip over indirect heat
  6. Cook for 1.5 - 2 hours depending on how you like your steak cooked
  7. Before taking the tri-tip off the grill, sear the top and bottom over the fire to get some nice grill marks
  8. Since tri-tip can be a tough cut of meat, make sure to slice against (perpendicular) to the grain of the meat; I find really think slices of tri-tip make for the best taste