Grilled Tri Tip on a Gas Grill

What is tri tip

The tri-tip roast is a beef cut of meat from the bottom sirloin butt that is shaped like an odd triangle. It gained its notoriety in Santa Maria, California.

This cut doesn’t have a lot of marbling like a ribeye, but it is still quite tender and is great smoked or grilled.

You can grill or smoke the triangle roast whole and slice it into pieces, or you can slice the roast into steaks before grilling it.

Next time you’re at the meat counter, consider choosing the tri-tip cut to create a new delicious meal.

• Tri Tip: It used to be that tri tip was only popular on the west coast, but now it’s a cut that is much easier to find at a local grocery store in the U.S. If you can’t find one, ask your butcher if he or she can special order it, or order a tri tip online.
• Salt & Pepper: You’ll sprinkle the tri-tip with a heavy pinch of kosher salt and black pepper to help season the meat.
• Tri Tip Rub: For more flavor, add a layer of an additional tri tip seasoning. My Brisket Rub is a perfect choice. My Steak Rub is also a super choice.

How to trim a tri tip

When you purchase a tri tip roast in the store, most of the connective tissue and fat should be removed, so it doesn’t require a lot of trimming.

Occasionally though, I’ll get a tri tip with a little fat or silver skin. To remove it, insert the tip of your knife under the layer of fat and slide it down the meat. Be sure to trim both sides, if needed.

1. STEP ONE: After trimming your tri tip, season both sides with a couple pinches of kosher salt and coarse ground black pepper. Then, add a thin layer of brisket rub or tri tip seasoning to both sides. Let the roast rest on the counter at room temperature while you preheat the grill to 350F degrees with an indirect heat zone.

2. STEP TWO: Once your grill has reached 350F degrees, place the seasoned tri tip on the grill over the indirect heat, which is the area of the grill where the burner is turned off. Close the lid and let it cook to an internal temperature of around 100F degrees. This will take around 30 minutes.

3. STEP THREE: As the tri tip starts to cook, the color will change and a subtle crust will start forming on the outside of the meat. Once it reaches an internal temperature of 100F degrees, move it over direct heat to the grill grate where the burner is turned on.

4. STEP FOUR: Cook it for 5-7 minutes per side, flipping once.

5. STEP FIVE: Once the internal temperature reaches about 130F degrees, or your desired temperature, remove it from the grill. Place it on a sheet pan and cover it loosely with aluminum foil. Allow it to rest for 10-15 minutes. The final temperature will rise slightly as it rests.

How to slice a tri tip

Once it has rested, you can slice the tri tip. For the most tender bite, it’s important to slice the meat against the grain.

Look at the picture below, you should be able to see the grain or cracks in the meat (identified with the thick arrows). They travel in different directions for this triangular cut of beef.

You want your slices to go in the opposite direction than those thick arrows.

Using this example, I would start slicing the right side. Then, once I got to the middle, I would slice the left side.

How to serve grilled tri tip

Grilled tri tip is great for lunch or dinner. It’s delicious with a simple drizzle of olive oil and sprinkle of sea salt. Or you can dress it with chimichurri, which is a blend of fresh herbs, garlic, vinegar and olive oil. I really enjoy the chimichurri recipe from Girl Carnivore.

Storage

You can store leftover tri tip sliced or unsliced. Just place it in an airtight container. You can keep leftovers in the fridge for up to 5 days or in the freezer for up to 6 months.

Unfortunately, when you reheat tri tip in the microwave, toaster oven or skillet, it will continue to cook, which is why I really enjoy eating it cold or working it into recipes like my Champion Chili Recipe with Smoked Tri-Tip.

You can also layer thin slices on a hoagie roll with horseradish sauce or use chunks or strips in tacos.