GRILLED TRI-TIP RECIPE | ALLRECIPES
This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests. It is sure to impress!
Provided by RecipeAddict
Categories Main Dishes
Total Time 1 hours 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 pounds
Number Of Ingredients 5
Steps:
- Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
- Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.
- Preheat an outdoor grill for high heat.
- Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.
- Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.
Nutrition Facts : Calories 365.5 calories, CarbohydrateContent 4.4 g, CholesterolContent 121 mg, FatContent 20.9 g, FiberContent 1.2 g, ProteinContent 38.2 g, SaturatedFatContent 8.3 g, SodiumContent 3711.1 mg
TRI-TIP STEAK ON THE GRILL (WITH EASY MARINADE!) | RECIPE ...
Tri-tip steak cooks up nice & tender after a quick marinade in a tasty chimichurri packed with fresh herbs.
Provided by Grant Melton
Number Of Ingredients 17
Steps:
- In the bowl of a food processor, combine the parsley, cilantro, garlic, shallot, red wine vinegar, salt, oregano and red pepper flakes
- Pulse until finely chopped
- Scrape into a bowl and mix in the serrano chile
- Then top with the olive oil
- Place the steak into a glass bowl or gallon bag
- Add half of the chimichurri and let marinate at room temperature for 30 minutes
- While the steak marinate, preheat the grill
- Brush the grill grates with canola oil
- Remove the steaks from the marinade, letting any excess drip off and season both sides with a little extra salt
- Discard the marinade and let the steaks cook for 8 minutes per side
- Flip the steak and cook for a minute
- Cook the steak on the other side for 8 minutes more or until you've reached a desired doneness
- Remove to a cutting board and sprinkle liberally with flaky salt
- Let rest for 5 minutes before slicing
- Slice the steak, cutting against the grain, and serve with remaining chimichurri
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- Slice the steak, cutting against the grain, and serve with remaining chimichurri
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