Grilled Tri-Tip Beef
"Tri-tip, also known as triangle roast or culotte steak, is a relatively inexpensive cut of beef from the bottom sirloin. This cut is popular in southern California and some places in Texas. It is not for those of you who like meat well done, as, like flank steak, it will toughen with prolonged cooking. Slice it thin against the grain and serve with salsa, borracho beans, and warm tortillas or make grilled bread sandwiches with chipotle mayonnaise."
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 -3 lbs tri-tip steak or 2 -3 lbs bottom sirloin
-
rub
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Hungarian paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon dried rosemary
- favorite salsa
directions
- Fire up the grill.
- Oil the grate.
- Cook the tri-tip about ten minutes on each side for medium rare.
- Move if flare ups occur.
- Transfer to a cutting board and let rest for 5 minutes.
- Carve thin against the grain.
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Reviews
-
Most recipes I find for tri-tip roasts are for BBQ and crockpot. I found this one, needing to have my roast done a little quicker than in a crockpot, and it turned out wonderfully! Nice and juicy and flavorful!! I put it on the grill for 15 minus each side, and used smoked paprika, as I didn't have any Hungary paprika. Wow!! I will definitely be making this roast again!! Thank you for the recipe! -
Great recipe. This was my first try at cooking tri-tip and it came out perfect. I cooked it 15 minutes per side and it was just right for us. Rare in the center and medium rare on the ends. The flavor was out of this world. I'll definately be making this again! Thanks for sharing. -
This is just superb! Quick to make and very very flavorful. I have never had tri-tip before and was pleasantly surprised by the tenderness and flavor. I omitted the rosemary and added a touch of smoked salt. Thank you for sharing this recipe!!
Tweaks
-
The only change I made was using smoked paprika instead of Hungary.
RECIPE SUBMITTED BY
Own a small catering company in Dallas called "Cookin Cowgirls," specializing in Tex-Mex, Southwestern, American regional, BBQ, and tropical foods.
Grew up riding horses, but can hardly haul my big *** up on one now. The name for my company was my brother's idea.
Having been in corporate America for years, now that I'm older, I have zero interest in the rat race, and only work when I have to.
I am a former screenwriter, with 3 movies produced, but prefer cooking.
I'm a movie buff, opera and golden oldies music lover, and a political junkie.
For fun, I read mysteries and thrillers, watch old movies, and play with my birds, who otherwise would chew the condo down around my ears, if left to their own devices. Also, I am working on a Texas sauce/salsa/dressing cookbook I want to self-publish.
I like to read cookbooks, but now mostly collect recipes off the net, especially virtualcities, epicurious, and now, recipezaar.
The cookbook I have used recently the most is "American Classics."
I love to create new recipes and kitchen test them on my hapless friends and relatives. Haven't lost anyone yet!
Re: Food TV shows - I think Iron Chef is irritating, and Emeril is contrived. Would rather watch someone cook who isn't putting on a big performance.
