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RECIPE
11 INGREDIENTS 8 STEPS 1hr 50min

Grilled Tri Tip

4.3
3 Ratings
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.
Grilled Tri Tip Recipe | SideChef
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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.
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
1hr 50min
Total Time
$2.21
Cost Per Serving

Ingredients

Servings
12
US / METRIC
2.5 lb
Beef Tri-Tip
2 Tbsp
Killer Hogs Steak & Chop Rub
or Any Course Ground Rub
1 cup
1 cup
Fresh Cilantro , finely chopped
4 cloves
Garlic , minced
1 Tbsp
Lemons , zested
1/4 cup
Red Wine Vinegar
to taste
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Nutrition Per Serving

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CALORIES
321
FAT
26.3 g
PROTEIN
19.7 g
CARBS
0.7 g

Cooking Instructions

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Step 1
Drizzle Olive Oil (1/2 cup) over both sides of Beef Tri-Tip (2.5 lb) . Reserve remaining olive oil.
Step 2
Season both sides with Killer Hogs Steak & Chop Rub (2 Tbsp) . Rest for 1 hour on counter before grilling.
Step 3
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.
Step 4
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).
Step 5
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.
Step 6
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).
Step 7
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. Mince Garlic (4 cloves) and add to bowl. Add Lemons (1 Tbsp) , Lemon Juice (2 Tbsp) 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) .
Step 8
Remove from grill and rest for 10 minutes. Slice against the grain and serve with chimichurri sauce.

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Nutrition Per Serving
Calories
321
% Daily Value*
Fat
26.3 g
34%
Saturated Fat
5.6 g
28%
Trans Fat
0.0 g
--
Cholesterol
63.0 mg
21%
Carbohydrates
0.7 g
0%
Fiber
0.1 g
0%
Sugars
0.1 g
--
Protein
19.7 g
39%
Sodium
61.8 mg
3%
Vitamin D
--
--
Calcium
26.2 mg
2%
Iron
1.5 mg
8%
Potassium
309.6 mg
7%
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