Description
This grilled tri-tip steak is all about mouthwatering flavor and easy preparation. With a blend of spices and a homemade barbecue sauce, it’s perfect for a quick dinner or a weekend barbecue with friends.
Ingredients
Scale
- 2 to 2 ½ pounds tri-tip roast, about 1½ inches thick
- 1 tablespoon freshly ground black pepper
- 2 teaspoons garlic salt
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 handful oak, mesquite, or hickory wood chips
- 1 batch tri-tip barbecue sauce
- ½ cup ketchup
- ¼ cup steak sauce
- 1 teaspoon garlic powder
- 2 tablespoons granulated sugar
- 1 tablespoon worcestershire sauce
- 1 tablespoon cider vinegar
- 2 tablespoons water
Instructions
- Prepare the rub by mixing together the black pepper, garlic salt, mustard powder, paprika, and cayenne pepper in a small bowl.
- Coat the tri-tip roast thoroughly with the rub, then wrap it in plastic wrap and refrigerate for at least 3 hours (up to 24 hours).
- Soak the wood chips in water for at least 30 minutes before grilling.
- Combine ketchup, steak sauce, garlic powder, granulated sugar, Worcestershire sauce, cider vinegar, and water in a small saucepan. Cook for 5 minutes and let cool before refrigerating.
- Prepare the grill for two-zone cooking, setting it for medium heat between 350°F to 450°F.
- Sear the tri-tip over direct heat for about 5 minutes, turning once, then move to indirect heat for 20 to 30 minutes, cooking until it reaches an internal temperature of 140°F for medium rare.
- Let the meat rest for 5 to 10 minutes, then slice it thinly against the grain and serve with the barbecue sauce.
Notes
Letting the rub sit on the meat overnight enhances flavor.
Always check the grill’s temperature for even cooking before placing the meat on it.
Adjust the barbecue sauce ingredients to taste, adding more sugar for sweetness or vinegar for tang.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 9g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg