Grilled Tri Tip Roast Recipes

GRILLED TRI-TIP

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.

GRILLED HERB BISON TRI TIP ROAST

Steps:

• Brush olive oil over all sides of the roast.
• In a small bowl combine all spice ingredients.
• Rub the mixture over the roast, covering completely.
• Wrap the roast in plastic wrap and chill for at least an hour or up to 24 hours if you have time.
• Pre heat BBQ to medium high.
• Place the roast on a lightly oiled grill in the center of the BBQ. Close the lid.
• Grill for 15 minutes, turn over and grill for additional 15 minutes, for a total of 30 minutes of grilling time.
• Remove roast to carving board. Loosely tent with foil and let stand for 15 minutes to let the juices settle.
• Carve into strips with the grain.

GRILLED TRI TIP ROAST

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.

GRILLED TRI-TIP ROAST

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.

GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP

Steps:

• Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
• Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
• Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
• Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
• Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

THE BEST GRILLED SIRLOIN TIP ROAST

Steps:

• Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.

GRILLED TRI-TIP BEEF

Steps:

• Fire up the grill.
• Oil the grate.
• Cook the tri-tip about ten minutes on each side for medium rare.
• Move if flare ups occur.
• Transfer to a cutting board and let rest for 5 minutes.
• Carve thin against the grain.

GRILLED TRI TIP WITH ROSEMARY GLAZE RECIPE BY TASTY

Steps:

• Combine dry rub ingredients in a small bowl and stir to combine.
• Evenly coat the tri tip with the dry rub and let rest at room temperature for 30 minutes.
• In a small saucepan, bring glaze ingredients to a low boil over medium heat. Simmer for 3 minutes, stirring frequently.
• Heat a charcoal or gas grill to the medium heat.
• Grill steak for 4-5 minutes over direct heat, then flip and grill until internal temperature reaches 125°F (52°C) on a meat thermometer.
• Brush the steak with the brown sugar glaze, then flip the steak and repeat, about 1 minute per side. Do this until you've used up about half the glaze then remove meat from the grill.
• Let the steak rest for 10 minutes, then slice into ½-inch (1 cm) strips against the grain.
• Serve with remaining glaze on the side for drizzling or dipping.
• Enjoy!