If you live in the western part of the U.S. you’re probably familiar with Tri Tip Roast. It’s cut from the lower section of the beef sirloin and is great prepared on the grill.
Author: How to BBQ Right
Steak Spice Rub
or Any Course Ground Rub
Italian Flat-Leaf Parsley
Red Wine Vinegar
Ground Black Pepper
Drizzle Olive Oil (1/2 cup) over both sides of Beef Tri-Tip (2.5 lb). Reserve remaining olive oil.
Season both sides with Steak Spice Rub (2 Tbsp). Rest for 1 hour on counter before grilling.
Prepare Big Green Egg or charcoal grill for indirect cooking; hold temperature at 250 degrees F (120 degrees C). Place a chunk of pecan wood on hot coals for smoke flavor.
Place Tri Tip on grill and insert probe thermometer set for 115 degrees F (46 degrees C). Cook Tri Tip for 25-30 minutes or until internal temp reaches 115 degrees F (46 degrees C).
Remove Tri Tip from grill, take the heat deflector out of the Big Green Egg, and adjust vents so the grill climbs to 500 degrees F (260 degrees C). On the Big Green Egg this takes about 3-4 minutes.
Sear the Tri Tip on both sides for 4 minutes each side or until internal temperature reaches 130-135 degrees F (54-57 degrees C).
Finely chop Italian Flat-Leaf Parsley (1 cup) and Fresh Cilantro (1 cup), being sure to remove stems about 1 cup each. Pour into medium size mixing bowl. Add Garlic (4 cloves) to the bowl. Add zest and juice from Lemon (1) and Red Wine Vinegar (1/4 cup). Stir to combine and slowly drizzle in Olive Oil (1/2 cup). Season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
Remove from grill and rest for 10 minutes. Slice against the grain and serve with chimichurri sauce.
Nutrition Per Serving
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