The Tri-Tip Is a cut of beef from the bottom sirloin. It was primarily used for Ground Beef Until sometime in the early ’50s when it gained popularity in the Santa Maria Region of California.
This cut is in my opinion a very good candidate for the grill. I do mine whole, but you can also get steaks from this cut. The whole cut usually ranges from 1.5 to 2.5 lbs and is a triangular shape. It is a fairly lean cut, but when done right can be one of the most flavorful cuts from the animal.
I’m going to share with you here the way I do the roast. I guess you could call it Santa Maria Style,
3 Tbsp Granulated Garlic
2/3 Cup Fresh Ground Black Pepper
1 Cup Fresh Garlic Cloves
4 Tbsps Kosher Salt
3 Tbsps White Sugar
2.25 -2.5 lb Tri- Tip Roast
Combine the Granulated Garlic and The Pepper in a small bowl and mix well. Set this aside. This will be the last thing you use.
Mince the fresh garlic and add to a bowl. Add the Kosher salt and White Sugar Alternately 1 Tbsp at a time and mixing well after each addition. You are making a paste here. Something I did not put on the ingredient list, but could be added here if you wish, about a tsp of Rosemary.
Once the paste is done remove the roast from packaging and rinse well and pat dry. Lay it on a sheet of clear plastic wrap. Rub the paste all over the meat covering completely as possible. Now take the pepper and garlic mix and sprinkle all over the surface as well. Wrap the meat tight in the plastic and put into the Fridge overnight.
When your ready to cook the next day, Heat your grill to 375 and brush the grates with some oil. Put the roast over the hot spot and sear on all sides, about 6 mins per side. Then move the roast to a spot where it will get indirect heat and continue to cook for about 15 to 20 mins. You are looking for an internal temp of 130 to 135 degrees for med rare. Remove meat from grill and let rest on your board for about 10 minutes, then slice across the grain to serve. Sit back and watch it disappear.