Grilled Tri-Tip Recipe -
Grilled Tri-Tip Recipe
  • READY IN ABOUT 2 hrs

Grilled Tri-Tip

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 pounds Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    1 hr 50 mins


  1. Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
  2. 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.
  3. Preheat an outdoor grill for high heat.
  4. 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.
  5. 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.
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  • *Tri-tip is not a common cut around here, so I usually call the butcher at my local grocery store and request it the day before I need to prepare it.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2009

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:)

Most Helpful Critical Review
Apr 23, 2012

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.

Mar 19, 2009

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.

May 23, 2013

Great recipe, but searing does not "lock in juices". You actually lose juice, but you gain flavour from the browning of the meat, caused by high heat and protein.

Jul 05, 2007

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.

Aug 30, 2012

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

Mar 03, 2010

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!!

Oct 25, 2011

TOO SALTY...maybe if substituted garlic powder for the garlic salt?


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  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 4.4 g
  • 1%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 38.2 g
  • 76%
  • Sodium
  • 8362 mg
  • 334%

* Percent Daily Values are based on a 2,000 calorie diet.

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