Grilled Tri-tip

This grilled Tri-tip is full of flavor and a definite crowd pleaser. Perfect for entertaining and easily paired with a variety of sides for a delicious meal.  We tend to make this most when we have out of town guests or a Sunday night family dinner, as it is a sizable piece of meat.

Tri-Tip Dry Rub and Marinade Ingredients

This recipe calls for a large cut of beef called a tri-tip (size ranges from 1 1/2 to 2 1/2 lbs generally), dry rub of seasonings as well as a marinade.  Depending on the size of the meat, the dry rub mixture could be saved (frozen) for future use.

Tri-tip:  This cut of beef is called a tri-tip because of it’s triangular shape.  We originally heard of tri tip when living in Southern California, where it became popular in the 1950s.  This blog on the Santa Maria Valley explains the unique history behind this cut of beef.  Although this cut was originally only used for stew meat and ground beef, a California butcher discovered its secret….. When cooked right, tri-tip is a delicious, tender beef suitable for special occasions!

Prepping the Dry Rub:

For the dry rub you will need:  1/4 c dark brown sugar, 1/2 TBS paprika, 1 1/2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried rosemary, 1 tsp oregano, 2 TBS freshly ground pepper, 1 TBS salt, and an optional – 1/4 tsp cayenne pepper.

For the Marinade:

To prepare the marinade, you will need:  1 TBS dijon mustard, 1/4 cup red wine vinegar, 1/4 cup vegetable oil, and 4 cloves crushed garlic.

How to Prepare this Tri-Tip

If you can, start 24 hours ahead by applying the dry rub:

This recipe calls for a combination of a dry rub on the meat, marinating, and then basting the meat as it grills.

A general tip is that it is best to start this meat 24 hours in advance if you have the time.  It will give the meat the more flavor, the longer you can marinate it.  If not, start as early as you can.

First, start by combining all of the dry rub ingredients into a bowl and stir.  Then, pat the dry rub ingredients all over the Tri -tip, ensuring to generously cover the entire surface as well as the edges of the meat.  As mentioned, you will likely still have some of the rub left over, so save the rest in the freezer for the next time.

If starting 24 hours in advance, cover the Tri-tip and refrigerate over-night with the rub.  This allows the spices to soak into the outer layers of the meat for a bit of time before adding the marinade.

The marinating phase:

The next morning (or as soon as you can that day), you will add the marinade.   To prepare the marinade, combine the marinade ingredients in a mason jar.   Next, pour half of the marinade over the meat and marinate in the refrigerator until grilling time.

Then, approximately one hour before grilling, remove the meat from the fridge to bring it to room temperature.  In the photo to the right, I have removed it from the marinade at this point, preparing to grill.

Time to grill:

Now you can set the grill to medium-low depending how hot your grill cooks.  Tri-tips are thick cuts of meat.  This combined with the fattiness of the meat and the oil of the marinade means you don’t want your grill to be too hot.  This could cook the outside too fast and the inside will not be cooked to your desired doneness.  Closing the lid of the grill will increase in temperature, so keep an eye on it.

When the grill is about 300 degrees, place the Tri-tip on the grill.  Make sure to monitor to be sure it’s not burning. As you flip the meat, baste it with the leftover marinade.   I like to flip 3 times total, to where each side gets 2x each, so baste it each time just before flipping.  Close the lid after flipping each time.  Grill to desired doneness.   If you are new to grilling, be sure to check out these Grilling Tips for Beginners.   In that post, there are  temperature readings to guide you.

Important Grilling Notes

• If it seems it’s cooking too hot (if outside is charring or burning quickly), first try reduce the heat by turning down the burners or keeping the lid open.
• If you need to remove the meat early.  Place on a wooden cutting board, and cover in foil.  This will allow the inside to cook more.   But just again be aware of the time as you don’t want this to go on for too long either if you are looking for a pink center.

Serving Suggestions

You can serve any favorite veggie side or salad with this flavorful meat.  If you are looking for inspiration, check out this Kale Bacon and Avocado salad or this Grilled Corn, Tomato and Basil salad.  If you are looking for a starchy side to add, consider trying these Roasted Mini -Potatoes.

Grilled Tri-tip

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• Author: Gnarly Roots
• Total Time: 55 minutes
• Yield: 6 - 8 1x

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Ingredients

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• 2 – 2.5 pounds tritip steak (if smaller cut, just reserve remaining dry rub, freeze, and retain for the next tritip!)

Dry rub

• 1/4 dark brown sugar
• 1/2 TBS paprika
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried rosemary
• 1 tsp oregano
• 2 TBS freshly ground pepper
• 1 TBS salt
• Optional – 1/4 cayenne pepper

Marinade

• 1 TBS dijon mustard
• 1/4 cup red wine vinegar
• 1/4 cup vegetable oil
• 4 cloves crushed garlic

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Instructions

This recipe calls for a combination of a dry rub on the meat, marinating, and then basting the meat as it grills.

For the dry rub:

1. A general tip is that it is best to start this meat 24 hours in advance if you have the time.  It will give the meat the more flavor, the longer you can marinate it.  If not, start as early as you can.
2. First, start by combining all of the dry rub ingredients into a bowl and stir.  Then, pat the dry rub ingredients all over the Tri -tip, ensuring to generously cover the entire surface as well as the edges of the meat.  As mentioned, you will likely still have some of the rub left over to save by freezing.
3. If starting 24 hours in advance, cover the Tri-tip and refrigerate over-night with the rub.  This allows the spices to soak into the outer layers of the meat for a bit of time before adding the marinade.

For Marinating:

1. The next morning (or as soon as you can that day), you will add the marinade.   To prepare the marinade, combine the marinade ingredients in a mason jar.
2. Then, pour half of the marinade over the meat and marinate in the refrigerator until grilling time.
3. Approximately one hour before grilling, remove the meat from the fridge to bring it to room temperature.

Time to grill:

1. Set the grill to medium-low depending how hot your grill cooks.
2. When the grill is about 300 degrees, place the Tri-tip on the grill.  Monitor to be sure it’s not burning. As you flip the meat, baste it with the leftover marinade.   I like to flip 3 times total, to where each side gets 2x each, so baste it each time just before flipping.  Close the lid after flipping each time.
3. Grill to desired doneness.

Notes

• If it seems it’s cooking too hot (if outside is charring or burning quickly), first try reduce the heat by turning down the burners or keeping the lid open.
• If you need to remove the meat early.  Place on a wooden cutting board, and cover in foil.  This will allow the inside to cook more.   But just again be aware of the time as you don’t want this to go on for too long either if you are looking for a pink center.

• Prep Time: 20
• Cook Time: 35