Description
This Grilled Tri-Tip Steak is packed with irresistible flavor and is easy to prepare. Made with a delicious rub and homemade barbecue sauce, it’s perfect for a hearty dinner.
Ingredients
Scale
- 2 to 2 ½ pounds tri-tip roast, about 1½ inches thick
- 1 tablespoon freshly ground black pepper
- 2 teaspoons garlic salt
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 handful oak, mesquite, or hickory wood chips
- ½ cup ketchup
- ¼ cup steak sauce
- 1 teaspoon garlic powder
- 2 tablespoons granulated sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 2 tablespoons water
Instructions
- Combine the rub ingredients: black pepper, garlic salt, mustard powder, paprika, and cayenne pepper in a small bowl.
- Rub the mixture over the tri-tip roast, ensuring even coverage, wrap it in plastic, and refrigerate for 3 to 24 hours.
- Soak the wood chips in water for at least 30 minutes in a bowl.
- Prepare the barbecue sauce by mixing ketchup, steak sauce, garlic powder, sugar, Worcestershire sauce, cider vinegar, and water in a saucepan and cooking for 5 minutes.
- Set up the grill for two-zone cooking at a medium heat of 350°F to 450°F, and clean the cooking grates.
- Drain the wood chips and add them to the grill, then wait for smoke before grilling the meat.
- Sear the tri-tip over direct heat for about 5 minutes, turning once, then move it to indirect heat and cook for 20 to 30 minutes until it reaches 140°F for medium-rare.
- Rest the meat for 5 to 10 minutes, then slice across the grain and serve with the prepared barbecue sauce.
Notes
For best flavor, allow the roast to marinate in the rub overnight.
Make the barbecue sauce ahead of time and refrigerate until ready to use.
Always slice against the grain for tender pieces.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 95mg