Easiest Way to Prepare Appetizing Grilled Tri-tip

Delicious, fresh and tasty.

Grilled Tri-tip. Tri-tip, a flavorful and fairly lean boneless cut of beef from the bottom sirloin, is also called 'triangular' roast because of its shape. This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests.

Grilled Tri-tip Tri-tip is a cut of steak sliced from the bottom sirloin. It is relatively inexpensive, has great flavor, and grills easily. Tri-tip is a lean cut of steak with a mild beef flavor and tapered shape. You can have Grilled Tri-tip using 3 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Grilled Tri-tip

  1. You need 1 of -Tri-tip.
  2. Prepare of Sucklebusters SPG (salt,pepper,garlic).
  3. Prepare of Sucklebusters 2 pig mafia steak seasoning.

Bobby Flay uses a unique outdoor grill with a winch that raises and lowers the rack to cook a pair of thick tri-tip steaks to perfection. A simple, rubbed down grilled tri-tip is really hard to beat by itself. In fact, I usually stick with the same method that made this cut so popular in Santa Maria. Tri-tips are great with a simple rub or salt, garlic powder and fresh ground pepper and then cooked slow over an indirect heat source.

Grilled Tri-tip step by step

  1. Set grill to 225-250° and let heat up. If using charcoal or gas, set temp to medium.
  2. Cook indirect until internal temperature to 110-128.
  3. Take Tri-tip off grill and crank heat to 500+°. If using charcoal grill, you may need to add more at this point. Gas grill set to high..
  4. Once grill is at temp, place Tri-tip back on grill and sear for 2-4 minutes until desired internal temp is reached. 135° for rare/medium rare.
  5. Slice tri-tip against the grain, noting the grain switches on the smaller triangular portion. Slice the thickness of a pencil.

This simple rub allows for the taste of the tri. Place the beef tri tip in the marinade. Preheat an outdoor grill for high heat, and lightly oil grate. To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down.