"This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests. It is sure to impress!" — RecipeAddict
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garlic, peeled and very thinly sliced
This recipe has made my tri tip that I grill on the barbque a great hit. The only adjustment I made was to mix the ingredients together with olive oil and rub it into the meat and then place it in a plastic ziplock bag in the refrigerated for about two hours. Then I add some beer in the bag to help tenderize the meat. My husband and kid always brag about my Tri-Tip:)
Way Too Much Salt! The outer portion of the meat is like a salt lick! I agree with others in cutting down the amount of salt and using garlic powder instead. Otherwise meat was nice and garlic cloves extruded flavor throughout roast.
I would have given it 5 stars but TOO MUCH SALT. Two Tbs. salt is plenty for this rub and use garlic powder not garlic salt, no need to salt it twice.
Excellent recipe, but you should have left out the part about "locking in the juices".. When you place meat to high heat, it doesnt do anything more than get that beautiful crust on the outside from the mixture of protein and moisture meeting high heat. They actually covered it on good eats, where he got 2 steaks that weighed the same, seared one, and not the other.. after cooking, the seared one weighed less, but obviously was superior in taste.. again, great recipe.. i want tri tip right now.
My husband and I really liked this. But it is a bit salty. I would cut down the salt next time. We will make again.
5 stars with less salt. I also added some Montreal grill seasoning after inserting the garlic cloves and rubbing down with some olive oil. I prepped it early in the morning and let it sit probably 10 hours. The key is to grill it to medium rare and let it rest 20-30 min. before slicing against grain. We love Tri- tip!!
Tri-tip is an excellent choice for BBQ. Once you have grilled it, let it rest for about 10 mins. The MOST IMPORTANT step for delicious tender tri-tip is to cut it perpendicular to the grain of the meat, NOT with the grain. One reviewer mentioned her meat was tough, maybe it was cut with the grain?. Next time try cutting the tri-tip perpendicular to the grain, you'll be pleased with its tenderness. As others mentioned too much salt and no directions on cutting the meat. That's why I gave it 2 stars. If you follow these simple steps you will become a fan of grilled tri-tip
TOO SALTY...maybe if substituted garlic powder for the garlic salt?
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 188
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