Grilled Tri-tip Roast

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Visit the city of Santa Maria in California on any Sunday and you will find BBQ grills preparing and selling Tri-tip meals throughout the city. The term “tri-tip” is derived from the fact that the tri-tip roast is triangular-shaped and it is the tip of the sirloin. Until the 1950′s, this very lean cut of beef was typically made into ground beef. It’s said that early California vaqueros grilled Tri-tip. When cooked properly it’s so tender and juicy.

It’s easy and quick to get ready for the grill. In my recipe I grill it with roasted pasilla chile and cheese. Let’s get started grilling before summer’s over.

Ingredients

Serves 4

2 lb Tri-tip roast

2 large pasilla peppers roasted, peeled, deseeded and and cut into 2-3 inch wide strips.

6 oz cheese, choose one that melts like Monterey Jack, Provolone, or Munster

2 Tablespoons cooking oil

Salt and pepper

Butchers string

Roasting poblano chiles

Poblanos can be prepared several days ahead and stored in the refrigerator. Click here to link to instructions for selecting and roasting pasilla pepper. Remove stems, seeds and cut into 2-3 inch strips. Set aside.

Tri-tip Roast Preparation

Trim the fat, rinse and pat dry. Using a sharp knife, carefully slice the roast horizontally in-half leaving the opposite side uncut so the roast opens like a book. Lay the roast flat with the open-side up and generously salt and pepper and layer strips of pasilla and cheese.

Bring both sides of the open roast together like a closed book. Using butcher string, tie the roast to prevent the cheese and chile from sliding out. Brush the entire roast with oil and generously salt and pepper.

Grilling Diirections

Light the grill for indirect grilling by lighting one side of the grill on high; the other side remains unlit. Heat your grill to 400-450°F degrees and place the tri-tip on the hot side and sear each side for about 5 minutes or more to create a golden crust on the outside of the roast.

Move the tri-tip to the unlit side of the grill and adjust the heat to about 350-375°F and close the lid. Grill it on one side for about 10-15 minutes or so, then flip it and cook for another 10-15 minutes. The longer it cooks, the more well-done it will be. Use a meat thermometer and cook to 125 – 130 °F for medium rare or 140 °F for medium. Upon reaching your desired temperature remove the roast from the grill and allow to rest for 10 minutes then slice against the grain.

Note

The beauty of a tri-tip roast is it’s tender and succulent character. At a minimum all you need is to salt and pepper and you have a wonderful meal. It’s great for marinating or cooking with a dry rub of your choice. I have also cooked them in the oven. If you haven’t grilled one before – go for it you will not be disappointed.

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