Grilled Tri-Tip with Garlic & Herb Marinade

Ingredients:

• 2-3 lb Tri-tip roast (trimmed)
• 2 tbsp Olive oil
• 3 cloves Garlic (minced)
• 1 tbsp Fresh rosemary (chopped, or thyme if preferred)
• 1 tbsp Fresh parsley (chopped)
• 1 tbsp Lemon juice (or balsamic vinegar)
• 2 tbsp Soy sauce
• 1 tsp Dijon mustard
• 1/2 tsp Red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper (to taste)

Instructions:

1. Make the Marinade:

   • In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped parsley, lemon juice, soy sauce, Dijon mustard, red pepper flakes (if using), salt, and freshly ground black pepper.
   • Taste the marinade and adjust seasoning as needed—if you prefer more tang, add a little extra lemon juice; for more depth of flavor, increase the soy sauce or mustard.

2. Marinate the Tri-Tip:

   • Place the tri-tip roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the tri-tip, ensuring it’s well coated.
   • Seal the bag or cover the dish and refrigerate for at least 2 hours, ideally overnight. The longer it marinates, the more flavor it will absorb.

3. Prepare the Grill:

   • Preheat your grill to medium-high heat (about 450°F / 230°C). If using a charcoal grill, set it up for indirect grilling by piling the coals to one side.
   • Make sure your grill grates are clean and lightly oiled to prevent sticking.

4. Grill the Tri-Tip:

   • Take the tri-tip out of the marinade and let it come to room temperature (about 15-20 minutes).
   • Place the tri-tip on the grill, searing it for 4-5 minutes per side over direct heat to develop a nice crust.
   • After searing, move the tri-tip to the cooler side of the grill (indirect heat) and cook for another 25-35 minutes, turning occasionally, until the internal temperature reaches 130°F for medium-rare or 140°F for medium. You can use a meat thermometer to ensure accurate doneness.
   • Optional: For a smoky flavor, you can also add a few wood chips or chunks to your charcoal or smoker box for extra depth.

5. Rest the Tri-Tip:

   • Once cooked to your desired level of doneness, remove the tri-tip from the grill and let it rest on a cutting board for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat.

6. Slice and Serve:

   • After resting, slice the tri-tip against the grain into thin strips for the most tender and flavorful bites. Cutting against the grain ensures that the meat isn’t chewy.
   • Serve immediately with your favorite sides like grilled vegetables, mashed potatoes, or a fresh salad.

Serving Suggestions:

• With Chimichurri: Top the grilled tri-tip with some homemade chimichurri sauce for a bright, tangy contrast to the rich beef flavor.
• For Tacos or Sandwiches: Slice the tri-tip thin and serve in soft tortillas with some fresh salsa, avocado, and a squeeze of lime for tasty tri-tip tacos or as a filling for a steak sandwich with melted cheese.
• Sides: Pair with roasted potatoes, corn on the cob, or a simple green salad.

Tips:

• Resting is Key: Allow the tri-tip to rest after cooking to keep it juicy. Cutting too early will cause all those delicious juices to run out.
• Direct vs. Indirect Heat: The initial sear over direct heat creates a flavorful crust, while finishing the tri-tip over indirect heat ensures it cooks through without drying out.
• Don't Overcook: Tri-tip is best served medium-rare to medium, as it can get tough if overcooked.

This Grilled Tri-Tip is perfect for family dinners, BBQs, or special occasions, with rich flavors from the marinade and the grilling process. Enjoy your perfectly cooked tri-tip!