Tri-Tip
When a tri-tip is BBQ'd on a charcoal grill, it 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.
Ingredients
Meat:
- 1 Tri-tip (2-3 lbs)
Marinade:
- 2 teaspoons of Sea Salt
- 2 teaspoons of Fresh Cracked Black Pepper
- 1 teaspoon of Garlic Powder
- 2 teaspoons of Smoked Paprika
- 1 teaspoon of Dried Rosemary
- 1/4 Cup of Extra-Virgin Olive Oil
- 2 Tablespoons of Lime Juice
Directions
- In a pan or large bowl, add the olive oil and lime juice to the tri-tip.
- Add all of the dry spices to all sides of the tri-tip.
- If marinading for over 1 hour, place in the refrigerator.
- Prepare the fire in the grill (preferably, a charcoal grill).
- On the grill is heated, place the marinaded tri-tip over indirect heat.
- Cook for 1.5 - 2 hours depending on how you like your steak cooked.
- Before taking the tri-tip off the grill, sear the top and bottom over the fire to get some nice grill marks.
- 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.
Tips
- 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!