Recipes

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: 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. 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. 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. 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. 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. 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!