Easygrilledtritip Recipes

Steps:

• Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
• Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.
• Preheat an outdoor grill for high heat.
• Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.
• Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.

Steps:

• Prepare an outdoor grill for indirect heat, and lightly oil grate.
• In a small bowl, mix together the garlic powder, onion powder, pepper, and salt. Rub mixture all over the roast.
• Place the roast, fat side up on the hot grill with a pan underneath it to catch the drippings. Bake/roast for 4 to 6 hours, or until done. Check for doneness with a meat thermometer. Minimum temperature should be around 165 degrees F (78 degrees C).

Steps:

• Preheat a grill to 450 degrees F.
• Dust the tri tip generously with seasoning salt and then place it on the hot grill, fatty side down. Grill for 10 minutes on each side, turning often, for a juicy medium rare. Remove from grill and let rest before slicing at an angle against the grain of meat. Serve with pico de gallo or chunky salsa, if desired.

Steps:

• Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove roast from the bag and discard marinade.
• Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest for 15 minutes under tented aluminum foil before cutting.

Steps:

• In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

Steps:

• Prepare an outdoor grill for indirect heat, and lightly oil grate.
• In a small bowl, mix together the garlic powder, onion powder, pepper, and salt.
• Rub mixture all over the roast.
• Place the roast, fat side up on the hot grill with a pan underneath it to catch the drippings.
• Bake/roast for 4 to 6 hours, or until done.
• Check for doneness with a meat thermometer.
• Minimum temperature should be around 165F.

Steps:

• Combine all the seasoning ingredients in a bowl. Coat the tri-tip with the rub and place in the refrigerator for 1 hour.
• Preheat grill over low heat.
• Sear both sides of the beef on the grill, then cook over low heat for about 30 minutes constantly turning or until internal temperature reaches 130 degrees F on an instant-read thermometer. Remove from grill to a cutting board and let rest for 10 minutes. Thinly slice and serve.

Steps:

• Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated.
• Heat a grill on high.
• Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes.
• Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain.

Steps:

• Heat a grill to low (use Oakwood instead of charcoal if possible.).
• Mix together the seasoning salt mixture. Whisk together the red wine vinegar and olive oil for the basting sauce.
• Coat both sides of the tri-tips with HALF of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature.
• Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process.
• After turning, baste with sauce and season lightly with remaining seasoning mixture, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.

Steps:

• In a marinating dish or large zip lock bag pour in marinating ingredients (soy sauce - mustard), stir or shake bag until sugar is dissolved. Add beef, covering all sides. Chill at least 2 hours, but may be marinated up to one day, turning occassionally.
• Drain beef, discarding marinade.
• Prepare grill using a solid bed of coals - about medium heat.
• Grill beef, turning every 5 minutes until done to desired doneness (about 30 minues for med rare).
• Transfer to platter or cutting board and let rest 5 minutes before slicing beef into thin slanting slices, cutting across grain.

Steps:

• Mix all ingredients (except meat) to a small bowl and stir.
• Transfer all ingredients (including meat) to large plastic bag.
• Seal bag, making sure to get most of the air out.
• Massage marinade into meat through the bag. Let marinate in the refrigerator for 4 - 8 hours, don't marinate overnight as it makes the meat too salty.
• Grill tri tip for about 15 - 20 minutes on each side or until desired doneness.