Grilled or Oven-Roasted Tri Tip
fromcookingwithmartha.comcookingwithmartha.com/recipe/grilled-or-oven-roasted-tri-tip
Coat a tri tip roast with garlicky, paprika-spiced rub, then grill or oven-roast until a caramelized crust forms. Rest, slice against the grain, and serve warm slices brimming with smoky, herb-infused juices.
Ingredients
Instructions
Trim any excess fat from the tri tip and pat it dry with paper towels.
In a small bowl combine olive oil, minced garlic, salt, pepper, garlic powder, onion powder, smoked paprika, and dried rosemary to form a rub.
Rub the mixture evenly over all sides of the tri tip, then let it rest at room temperature for 30 minutes or refrigerate up to 4 hours.
For grilling: preheat grill to medium-high heat (around 400°F). For oven-roasting: preheat oven to 425°F and position rack in the center.
If grilling, sear the tri tip fat-side down for 5 minutes, then flip and sear the other side for 5 minutes before moving to indirect heat. If roasting, place the tri tip on a rack in a roasting pan.
Continue cooking until the internal temperature reaches 130°F for medium-rare, about 15–20 minutes, flipping once if on the grill.
Remove the tri tip from heat, tent loosely with foil, and let it rest for 10 minutes.
Slice the meat thinly against the grain and serve.
Nutrition
- Calories
- 95 calories
- Carbohydrate Content
- Cholesterol Content
- Fat Content
- Fiber Content
- Protein Content
- Saturated Fat Content
- Serving Size
- 4
- Sodium Content
- Sugar Content
- Trans Fat Content
