Tri Tip Roast
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Resting time
10 mins
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Total Time
35 mins
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Servings
8
-
Calories
221 kcal
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Course
Main Course, Dinner
Tri Tip Roast
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This grilled Tri Tip Roast is perfectly tender. The marinade gives the tri-tip so much flavor, there is no need for steak sauce. *Please note that the roast will need to marinade 6 to 12 hours before grilling.
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Ingredients
- 2 pounds tri-tip roast 1 roast, 1 1/2 inches thick
Marinade:
- 2 tablespoons whole grain mustard
- 2 tablespoons steak sauce A-1 is our favorite
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh Rosemary finely chopped
Instructions
- In a small bowl whisk together marinade ingredients.
- Spread the marinade on the roast, cover with plastic wrap and refrigerate 6-12 hours. Allow roast to stand at room temp for 20 minutes before grilling.
- Lightly season both sides of the roast with salt.
- Sear over direct medium heat for about 10 minutes turning once halfway through searing time.
- Continue grilling over indirect medium heat for 10-20 minutes longer.
- Remove from grill and cover with foil. Allow to rest for 10 minutes.
- Cut across the grain into thin slices. Serve warm.
Notes
- *Prep and cooking time does not include the 6 to 12 hours the roast will need to marinate in the refrigerator.
- *Use a meat thermometer to cook tri tip to your preference. We cooked it to rare at 140 degrees F then covered it with foil to rest and it cooked to a perfect medium rare.
- To cut tri tip roast:
- Start with a very sharp knife and cutting board.
- Notice the shape of the tri tip. Close to the center of the cut, or the boomerang shape, there is a seam of fat. On each side of the seam, the grain of the meat runs a different direction. The "grain" is the direction that the muscle fibers run. It looks like lines or stripes in the meat.
- The first cut of the tri tip should be along the seam at the center of the meat. This is the point where you can see that the grain of the meat goes one direction on one side, and another direction on the other side.
- Look at both halves and determine which way the grain is going. Slice the meat in thin slices that go against (across or perpendicular to) the grain. Slicing meat against the grain cuts through the muscle fibers and makes the meat more tender and easier to chew.
- Layer the slices on a serving platter.
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
2g
(1%)
Protein
24g
(48%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
74mg
(25%)
Sodium
164mg
(7%)
Potassium
393mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
65IU
(1%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 74mg | 25% |
| Sodium | 164mg | 7% |
| Potassium | 393mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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