Steak MMM–Grilled Tri-Tip

by Sarah on June 29, 2010

Now, I’m sure that everyone has their own recipe for grilling a tri-tip, but nevertheless, I’m going to show you our method.  Because it’s really quite good.  And if you live in a state that even has tri-tip, you should give it a shot.  Because it’s really quite good.

Sometimes they come with a big fat cap on top.  I like to trim it down a little bit, but don’t take all the fat off.  Remember…FAT = FLAVOR.

Cut it off when the steak is cold too, otherwise it’s hard to cut.

Next, rub it all over with your handy-dandy dry rub.  Leave it sitting there in the rub for awhile.  Not overnight, but a couple of hours would be good.

Fire up your charcoal grill…oh I guess you could use the other kind but it won’t taste as good….and get it hot hot hot.  Cook for about 1/2 hour, or to the desired doneness.  At 1/2 hour, a tri-tip should be rare to med-rare in the center.

Take them off the grill, and let them rest for at least 15 minutes.

Slice thin against the grain.

Squeeze the juice of half a lemon over the top.

It’s tri-tip season!  Go outside, have a glass of wine and enjoy the summer!

Grilled Tri-Tip


  • 1 tri-tip roast, trimmed
  • Dry Rub
  • 1/2 lemon


  • Rub about 1/2 cup dry rub over the whole tri-tip, using more if necessary. Let sit for a few hours, refrigerated. Bring to room temperature before grilling.
  • Heat grill to high heat. Grill roast for about a half hour, until rare to medium-rare in the center. (130* on your meat thermometer)
  • Remove from heat and let rest for at least 15 to 20 minutes.
  • Slice thin, against the grain, arrange on a platter and squeeze lemon juice over the top.

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