Grilled Tri-Tip Steak

Ingredients List

• 4 pounds tri-tip roast

• 4 cloves garlic, peeled and very thinly sliced

• ⅓ cup salt

• ⅓ cup black pepper

• ⅓ cup garlic salt or to taste

Cooking Instructions

Make small incisions on the top of the roast using a sharp knife, and insert garlic slices into each slit.

In a small bowl, combine salt, pepper, and garlic salt. Rub the mixture generously over the tri-tip, then refrigerate for at least 1 hour or up to 1 day. Let the tri-tip rest at room temperature for about 20 minutes before grilling.

Place the tri-tip directly over the flames to sear the meat and lock in the juices, grilling for about 5 to 10 minutes on each side.

Reduce the grill heat to medium and continue cooking, turning occasionally, for another 25 to 30 minutes. For medium-rare, the internal temperature should reach 145°F (63°C) when checked with an instant-read thermometer. Let the roast rest for 5 minutes under loosely tented aluminum foil before slicing.

Cooking Tip

Editor's Note:

The nutritional information provided for this recipe includes the total amount of dry rub. The actual amount used will depend on individual servings.

Nutritional Information (per serving)