Grilled Beef Tri Tip
A simple, herb-garlic marinated tri-tip grilled to your preferred doneness and sliced against the grain.
Servings: 6 servings
Ingredients
- 1/4 cup oil
- 4 cloves garlic minced
- 3 tablespoons fresh rosemary minced
- 3 tablespoons fresh thyme minced
- salt to taste; recipe uses 1 tablespoon in marinade
- freshly ground black pepper to taste; recipe uses 1½ teaspoons in marinade
- 2 1/2 pounds tri-tip roast
Instructions
- In a zip-top plastic bag combine 1/4 cup oil, minced garlic, minced rosemary, minced thyme, 1 tablespoon salt, and 1½ teaspoons freshly ground black pepper.
- Pat the 2½-pound tri-tip dry with paper towels and score the fat layer with a sharp knife (cut through the fat but not into the meat).
- Add the tri-tip to the bag and turn to coat thoroughly with the marinade; refrigerate at least 1 hour and up to 2 hours.
- Remove the tri-tip from the refrigerator about 30 minutes before grilling to bring it to room temperature.
- Preheat the grill on high for 10 minutes, then clean and oil the grate.
- Sear the tri-tip over direct high heat, turning occasionally, about 3–4 minutes per side, until browned and slightly charred.
- Move the tri-tip to indirect heat and continue cooking 20–30 minutes more until the internal temperature reaches your desired doneness: 120–125°F rare, 130–135°F medium-rare, 140–145°F medium, 150°F medium-well, or 160°F well-done.
- Transfer the tri-tip to a cutting board and let it rest 10–15 minutes.
- Slice the tri-tip thinly against the grain and serve.
Equipment
- zip-top plastic bag
- Sharp Knife
- Grill
- Tongs
- Meat Thermometer
- Cutting Board
Notes
- The tri-tip is a small, boneless triangular cut from the sirloin that is typically 1½–2 pounds.
- This recipe yields enough to generously feed 6 adults.
- Let the meat rest after cooking to retain juices.
- Use a meat thermometer to check doneness accurately.
- Marinate between 1 and 2 hours for best flavor.