Description
This Grilled Tri-Tip Steak showcases succulent meat seasoned perfectly with garlic, pepper, and a zesty barbecue sauce. Ideal for a quick, flavorful dinner, it’s easy to prepare and sure to impress!
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 combining 1 tablespoon black pepper, 2 teaspoons garlic salt, 1 teaspoon mustard powder, 1 teaspoon paprika, and ¼ teaspoon cayenne pepper in a bowl. Mix well and coat the tri-tip roast thoroughly, then wrap 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 to enhance the flavor.
- Make the barbecue sauce by mixing ½ cup ketchup, ¼ cup steak sauce, 1 teaspoon garlic powder, 2 tablespoons sugar, 1 tablespoon Worcestershire sauce, 1 tablespoon cider vinegar, and 2 tablespoons water in a saucepan. Cook for 5 minutes while stirring, then cool and refrigerate until ready to use.
- Set the grill for two-zone cooking, targeting a temperature between 350°F and 450°F. Clean the grill grates, and add the soaked wood chips to the charcoal or smoker box.
- Once smoke appears, sear the tri-tip over direct heat for about 5 minutes, turning once. Move to indirect heat and continue cooking until the internal temperature reaches 140°F for medium rare, about 20 to 30 minutes. Tent with foil and allow to rest for 5 to 10 minutes.
- Slice the tri-tip against the grain into thin pieces and serve on a warm platter with barbecue sauce.
Notes
Marinating the meat overnight enhances the flavor.
Ensure the grill reaches the desired heat before adding the meat for optimal cooking.
Use a meat thermometer to check for doneness accurately.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg