A tri-tip is an excellent choice for higher temperature
grilling or can be cooked low and slow with an end sear at higher temperatures.
Tri-Tip is an good main course or can be sliced for sandwiches or fajitas.
Slice against the grain for tenderness. Note that the grain direction changes
from one end to the other.
Popular rubs for tri-tip are quite simple and contain
ground parsley. They are known as “Santa Maria Style” rubs on the west coast. A
typical starter rub is below. Don’t use a complex rub that may distract from
the beef flavor. Apply a coating of rub an hour or so before the cook.
3 tablespoons sea salt1 tablespoon granulated garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon black pepper, medium grind
Injection or use of a marinade is an option to explore, but tri-tip has a wonderful beef flavor and is quite tender and moist on its own.
Cooking Method 1 – Set up the cooker for grilling with a direct set up and a grate temperature around 375°. Oak is the traditional wood for grilling tri-tip. Cook the roast for 15 or 20 minutes, turn and cook until the internal temperature is 125° to 135°. Remove and rest the roast while ramping up the cooker to searing temperatures. Return it for the sear, turning often. Rest it for 10 minutes and slice.
Cooking Method 2 – Set up the cooker for an indirect cook with barbecue temperatures around 250°. Oak or pecan are good choices for wood. Cook until the internal temperature is 125° to 135°, remove and rest while ramping up the cooker for searing. Return it for the sear, turning often. Rest it for 10 minutes and slice.
Cooking Method 3 - I am still experimenting with a hot water bath technique that is new to me, but so far I have had great results with steaks and pork chops - so I tried it on a tri-tip.
Season the roast. Put the roast in a zipper bag or a vacuum bag and submerge in 100° water for about an hour and a half. Meanwhile, set up the cooker for a direct cook using a grate temperature about 350°. Remove the roast from the bag, add more seasoning if needed. Grill the roast until the internal temperature is 125°. This will happen much quicker that when using Cooking Method 1 because the internal temperature of the roast will be 85° or higher when it hits the grill. Remove when the desired temperature is reached. Ramp up the cooker to searing temperatures while resting the roast. Return the roast for the sear, remove and rest a few minutes before slicing. Here is what it looked like.
TRI-TIP IN CHIMICHURRI SAUCE
2 pound tri-tip roast3/4 cup olive oil
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup rice wine vinegar
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon Tabasco
1/2 teaspoon black pepper
In a blender combine garlic, parsley, cilantro and basil. Blend until fine. Add olive oil, rice wine vinegar, Tabasco, salt and pepper. Blend until smooth. Pour half the mixture into a resealable bag and add tri-tip. Turn to coat and refrigerate for about 4 hours. Place the remaining half of the sauce in a container and refrigerate until you need it. Preheat grill. Remove tri-tip from bag and place on hot grill. Turn after 2 minutes and grill for 2 more minutes. Turn down heat or move to a cooler part of the grill. Grill for another 4 minutes per side then continue grilling over indirect heat. Continue cooking until done, about 15 more minutes. When done, remove the tri-tip from the grill and allow to rest for 5 minutes. Meanwhile heat the remaining sauce until just warm. Cut tri-tip into thin strips and serve with sauce over top.
GRILLED COGNAC BEEF KEBABS
2 pounds tri tip steak, cut into 1 1/4 inch cubes2-3 medium yellow onions, cut into quarters
2 tablespoons cognac or 3 tablespoons red wine
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon cumin, ground
1/4 teaspoon black pepper
4-6 metal skewers
Combine steak with oil and seasonings in a large bowl. Cover bowl, place in the refrigerator and allow to marinate for 3-12 hours. Preheat grill for medium-high heat. Put beef and onions onto skewers alternately. Place on grill and cook for 6 minutes, turn and cook for an additional 5-6 minutes. Remove from heat and serve.
GRILLED ESPRESSO TRI-TIPS
4 tri-tip steaks, about 6 ounces each3 tablespoons finely ground espresso coffee beans
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon black pepper, ground
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
for garnish:
2 green onions, thinly sliced
1 teaspoon lemon zest
Combine espresso beans, brown sugar, garlic powder, black pepper, and chili powder. Rub mixture onto steaks and place into a resealable container. Cover and allow to refrigerate for an hour. Preheat grill for medium heat. Remove steaks from fridge and place on grill. Cook for 15-18 minutes turning occasionally. When done, remove from heat allow to sit for 3 minutes and carve into slices. Season with salt and garnish with lemon zest and green onion.
SIMPLE GRILLED TRI TIP STEAK
3 pound beef tri-tip steaks1/4 cup white vinegar
1/4 cup olive oil
1/4 cup soy sauce
2 cloves garlic, minced
1 teaspoon black pepper
Combine ingredients, except tri-tip steaks. Mix well and pour into a resealable bag. Add tri-tip, close and refrigerate for 2 hours. Preheat grill. Remove tri-tip steaks from marinade and discard marinade. Place steaks on hot grill. Grill for 10 to 12 minutes, turning occasionally to get an even sear. Remove steaks when the reach your desired doneness. Rest steaks for 5 minutes and serve.
SMOKED TRI TIP ROAST
2 to 3 pound beef tri-tip roast2 tablespoons light cooking oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon black pepper
Brush tri tip roast with oil. Combine salt, sugar, garlic and black pepper and sprinkle evenly over the surface of the meat. Set aside. Prepare smoker for a cooking temperature around 225 to 250 degrees F. for 2 to 3 hours. After allowing beef to sit with the seasoning for around 30 minutes, place in heated smoker. A good wood for this is oak (red oak is the traditional wood of Santa Maria Barbecue). Smoke until meat is tender and has reached an internal temperature around 170 degrees F. Remove from smoker and allow to rest, covered, for 10 to 15 minutes before carving.
SPICE RUBBED TRI TIP ROAST
2 - 3 pounds tri-tip roasts2 tablespoons ground cumin
2 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon cayenne pepper
salt and pepper to taste
Mix together spices and olive oil in mixing bowl. Make shallow slits along the meat and rub in spice mixture . Place in a resealable bag anywhere from 4 hours to overnight. Preheat grill and slide tri-tips onto the rotisserie skewer. Secure prongs and place on the grill on high heat for 20 minutes. Reduce heat to medium high for the remainder of the cooking time or when internal temperature is between 150-165. Allow the roast to rest for 15 minutes before slicing.
SANTA MARIA TRI-TIP
2 to 3 pound beef tri-tip roast1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon black pepper
Combine the seasonings and sprinkle over the surface of the beef tri-tip. Set aside for about 30 minutes. Preheat grill. Preheat grill to a high temperature. Place tri-tip on the hot grill and sear the surface for about two minutes per side. Move away from the high temperature or reduce to a low fire and continue cooking until done. This is preferably done with the lid up to prevent burning or over cooking but this is up to your discretion based on your equipment. What you want is a grilling temperature around 300 degrees F. Continue cooking until the meat reached the desired doneness and remove from grill. Plan on about 45 minutes total cooking time but keep an eye on the meat. Preferably this meat should be served medium rare.
Traditionally this tri-tip is grilled over red oak coals and charcoal grills with adjustable grates. The meat is seared close to the fire then the grate is raised to allow the meat to slow roast until done.
GRILLED TRI-TIP ROAST
2 pounds tri-tip roast 1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon salt
Lightly oil the cooking grate on your grill. Preheat grill and prepare for indirect grilling. Combine garlic powder, onion powder, pepper and salt. Rub it over the surface of the tri-tip roast. Place tri-tip on grill, fat side up. You can place a drip pan under it to catch the drips which will make a great gravy later. With the grill on low cook for about 1 hours or until it reaches your desires doneness.
SOUTHWESTERN TRI-TIP STEAK
2 pounds tri-tip steak 1 cup red wine
1 can of beer
1 small red onion, sliced
juice from 6 to 8 limes
1/4 cup fresh cilantro,chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
Combine all ingredients except the tri-tip steaks and stir. Place steaks in a large baking dish or a resealable bag. Pour marinade over steaks. Let sit for several hours (up to 6). Preheat grill. Place steaks on grill over a medium high heat. Grill for 8 to 10 minutes or until they reach desired doneness. Let steaks rest for about 5 minutes before you serve them. If you want to add some extra heat to the marinade chop up a seeded jalapeño pepper and toss it in.
ORIENTAL TRI-TIP STEAK
2 pounds beef tri-tip 4 green onions, sliced
1 cup soy sauce
3 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon fresh ginger, chopped
4 cloves garlic, minced
1 teaspoon toasted sesame seeds
Trim beef tri-tip of excess fat. Combine other ingredients, except sesame seeds and mix well. Place beef tri-tip in a resealable plastic bag and cover with oriental marinade. Refrigerate for several hours (up to 8). Preheat grill. Remove beef tri-tip from marinade and discard marinade. Grill beef tri-tip over medium heat, turning occasionally for about 25 to 30 minutes depending on thickness of the cut. When done, remove from grill and let rest for 5 minutes. Carve across the grain, sprinkle with sesame seeds and serve.
GRILLED TRI-TIP WITH RED WINE AND GARLIC
2 to 3 pound tri-tip roast1/2 cup hearty red wine, such as Cabernet or Sangiovese
4 cloves garlic, finely minced
1/4 cup olive oil
Put the roast in a food storage bag with wine, garlic, and olive oil. Seal and refrigerate for 4 to 6 hours, turning frequently. Grill over hot coals for about 10 to 12 minutes on each side for medium-rare. If desired, brush lightly with your favorite barbecue sauce before and after turning. Let the steak rest for a few minutes then slice into thin slices at an angle across the grain.
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