Grilled Tri-Tip Steak
Grilled Tri-Tip Steak
Tri-tip is a flavorful and fairly lean boneless cut of beef from the bottom sirloin, is also called 'triangular' roast because of its shape. This grilled tri-tip recipe tastes great and is very easy to make.
1 Moody’s tri-tip steak (about 2 pounds)
3 T Your favorite beef rub ((we like St. Elmo’s))
The butcher should have trimmed all the silver skin but left enough fat to help baste the meat.
Rub in the St. Elmo’s or other flavorful rub and cover/refrigerate for at least one hour, or as long as overnight if possible.
Remove from refrigerator one hour prior to cooking.
Preheat your grill for high heat and lightly oil the grate. Place the tri-tip on the grill and sear on one side for 6 to 8 minutes. Watch for flare-ups. Turn the tri-tip and sear the other side for about the same time.
Lower the grill temp to medium, turn the meat again and cook for another 8 to 10 minutes. A two-pound tri-tip should require about 25 minutes total cooking time. Check with an instant-read thermometer; it will read 130° for medium rare (the tri-tip will continue to cook as it rests before slicing).
Rest the tri-tip for 15 to 20 minutes (cover with foil). Slice against the grain for serving.
Wine pairing: A bold red will pair nicely with this meat; try a Cabernet Sauvignon, Zinfandel or red blend.