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!