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!
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Grilled Tri-Tip
1 tri-tip roast, trimmed
1/2 lemon
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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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