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Tri Tip Steak Recipe
Today I'll let you in on a California secret: Grilled Tri-Tip. It's part steak, part roast, and 100% delicious. This little-known cut of beef is the star of Santa Maria barbecues and is sure to impress at yours.
👥 6 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●cutting board
📝 Preparation Steps
1
In the bottom of a zipper-top plastic bag, add oil, garlic, rosemary, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
2
Pat the tri-tip dry with paper towels and score the fat layer with a sharp knife (cut through the fat but not meat).
3
Add steak to the bag with paste and turn to coat. Marinate at least ⏱️ 1 hour or up to ⏱️ 2 hours. Let stand at room temperature ⏱️ 30 minutes before grilling.
4
Preheat grill over high heat for ⏱️ 10 minutes. Clean and oil grate. Grill tri-tip over direct heat, turning occasionally, about 3 to ⏱️ 4 minutes per side, until browned and charred.
5
Move tri-tip to indirect heat and continue cooking to desired doneness temperature, about 20 to ⏱️ 30 minutes longer: 120 to 125 degrees F for rare, 130 to 135 degrees F for medium rare, 140 to 145 degrees F for medium, 150 degrees F for medium well, and 160 degrees F for well done.
6
Transfer tri-tip to a cutting board and let rest for 10 to ⏱️ 15 minutes. Slice thinly against the grain.
Nutrition Facts
calories
387 kcal
fat Content
24 g
serving Size
6 slices
fiber Content
1 g
sugar Content
0.02 g
sodium Content
101 mg
protein Content
39 g
trans Fat Content
0.04 g
cholesterol Content
123 mg
carbohydrate Content
2 g
saturated Fat Content
6 g
unsaturated Fat Content
16 g
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