Grilled Tri-Tip
Grilled Tri-Tip is flavorful and juicy steak that is perfect for feeding the whole family. Just add your favorite dry rub and you will be set for a delicious meal.
If you are unfamiliar with a Tri-Tip Roast, it is a cut from the bottom sirloin and there’s only one per side, so it can be a bit hard to find. I just make sure to pick up one anytime I spot it at the grocery store or butcher shop.
Tri-Tip can also be called Santa Maria Steak or triangle steak. The best way to cook a tri-tip cut is on a wood- fired Santa Maria-style grill, charcoal grill, or gas grill. It’s a lean cut of meat and is often smoked with oak for incredible flavor.
Ingredients for Grilled Tri- Tip
- Tri- Tip Roast or Tri-Tip Steak
- Olive Oil
- Green Chile Seasoning Rub: Brown sugar, garlic powder, green chile powder, onion flakes, onion powder, smoked paprika, dry mustard, kosher salt and pepper
- Steak Rub: Brown sugar, granulated garlic, chili powder, dried thyme, smoked paprika, kosher salt, black pepper. This is our favorite spice blend for any cut of meat.
How to Grill Tri- Tip
- Remove from packaging, pat dry with paper towels.
- Place on a rimmed baking sheet and drizzle with olive oil.
- Sprinkle with your favorite dry rub. We used our Green Chile Rub. Our steak rub is a classic rub for anything on the grill that would also be delicious.
- Rest at room temperature while you prepare a hot grill fire to about 350°. Oak or hickory chunks are best for smoke flavor.
- Place tri-tip, fat side down, over indirect heat and close the grill lid.
- Cook for about 25 minutes and use a digital meat thermometer to check the internal temperature in the center of the steak, the thickest part. Continue to cook until the internal temperature reaches about 130°. The ends will be closer to medium while the center will be closer to rare. Total cooking time will vary depending on the size of the beef roast.
- Remove from grill to a pan and rest about 10- 15 minutes before slicing. You can tent with tin foil while it rests.
- For the best results, be sure to slice against the grain for the most tender slices. The triangle roast grain runs different directions, so just turn your cutting board as needed, cutting into thin slices.
- Serve immediately.
rTri tip roast is a flavorful cut of beef and works well with marinade recipes. Our best beef marinade has lots of onion and garlic flavors with soy sauce that would be the perfect compliment to grilled trip tip steaks. Marinate a whole tri-tip for about 4 hours before grilling in the refrigerator.
What to Serve with Tri-Tip
Tri-tip is great to serve with grilled ranch potatoes, grilled corn on the cob and grilled garlic bread. It’s also a popular choice for making grilled steak tacos.
How to Store and Reheat Santa Maria Roast
- Storage: Store leftover tri-tip in an airtight container or zip top bag in the refrigerator up to 2 days.
- Reheat: Reheat in a skillet with olive oil over medium heat, stirring until heated through.
More Grilled Steak Recipes to Try
- Grilled Ribeye Steaks are a classic dinner for date night or special celebrations with family and friends. Tender, juicy and full of delicious flavors.
- Garlic Butter Steaks are one of my favorites. Grilled ribeyes that are finished with a simple garlic and herb butter that is even better than your favorite steak house restaurant.
- Garlic and Onion Ribeyes are another favorite on the grill. Tender, juicy and crazy- delicious with our sweet garlic and onion rub for a restaurant quality meal made right at home.
Bring a wow-factor to the dinner table with this simple grilled tri-tip recipe. It’s so easy to cook on your outdoor grill and sure to become one of your favorite recipes for entertaining guests or holiday dinners.
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Grilled Tri-Tip
Ingredients
- 3 pound Tri-Tip Roast
- 2 tablespoons olive oil
- ¼ cup Green Chile Rub
- OR
- ¼ cup Best Dry Rub
Instructions
- Pat roast dry with paper towels and place on a rimmed baking sheet.
- Drizzle with olive oil and rub or brush to coat entire roast.
- Sprinkle with dry rub over all sides.
- Rest at room temperature while the grill is prepared to about 350°. Using oak or hickory chunks for smoke flavor.
- Place tri-tip, fat side down, over indirect heat and close the grill lid.
- Cook for about 25 minutes and check internal temperature in the thickest part using a digital thermometer.
- Cook until the internal temperature reaches about 130°.
- Remove from grill to a clean pan or cutting board. Rest about 10- 15 minutes before slicing.
- Slice against the grain for the most tender slices. The tri-tip grain runs different directions, so just turn your cutting board as needed, cutting into thin slices.
- Serve immediately.
Next on the list,
Just got a new smoker
This sounds fit to eat,
This grilled Tri-Tip looks very delicious and juicy, I want to make it on my new Z Grills 700D4E pellet grill this weekend, actually, I made a Balsamic Jalapeño Grilled Tri Tip last month, its so easy and delicious. It’s what summer nights and outdoor entertaining are made of.
Even though it’s getting colder over here we are still grilling and this so delicious! My husband and I enjoyed it so much!
Prior to anything, remove the silver skin from your Tritip. It’s the silvery/ semi transparent connective tissue that does not break down during cooking and can be difficult to bite into. I never eliminate this step, as time consuming as it may be.
Family dinner that is easy, tasty, and melt-in-your-mouth tender, we love this presentation 😛