- 2 pounds of tri-tip roast
For the marinade:
- 5 cloves of garlic, minced
- 2 tablespoons of lime juice, freshly squeezed
- 1 tablespoon of liquid smoke flavoring
- 2 teaspoons of onion powder
- 2 teaspoons of sea salt
- 1 teaspoon of smoked paprika
- 1 teaspoon of freshly ground black pepper
- Splash apple juice
For the dry rub:
For the marinade
- To make a paste, combine the minced garlic, 2 tablespoons lime juice, 1 tablespoon liquid smoke, 2 teaspoons onion powder, 2 teaspoons sea salt, 1 teaspoon paprika, and 1 teaspoon pepper in a small bowl or using a mortar and pestle.
- Pour in enough apple juice to make the paste spreadable.
- Spread the paste evenly over the meat and let aside for at least 1 hour, preferably longer.
For the dry rub
- Measure the spice rub components on a kitchen scale, then pour into a small jar with a lid and shake until fully blended. Taste the mixture for a salt-sweet-spice balance, and adjust as needed. Allow 1 tablespoon of spice to marinate on each 1 pound steak for at least 40 minutes before cooking.
For propane gas grills
- Heat a gas grill on high for 10 – 15 minutes, until it reaches above 400 degrees when you’re ready to grill.
- Clean grates using a wire brush once they’re hot (425°F or above).
- Turn one of the burners off on one side while keeping the others on medium-high to create two zones of heat.
For charcoal grills
- In a charcoal chimney starter, light wood briquettes and leave to burn until 90% of the coals are burning and hot (this should take about 15 minutes).
- Fill one side of the grill with hot coals while leaving the other side open.
- Clean the grill grate with a wire brush before installing it.
Grilling the tri-tip
- Start by searing the tri-tip fat side up on the hot side of the grill for 5-7 minutes. Turn the meat over and sear the other side for another 5-7 minutes.
- Cook the meat for another 15 minutes (turning as needed) on the colder side, over indirect heat, until the thickest section, is medium-rare (130-135F).
Once the roast is moved to the indirect heat side to finish cooking, arrange the thicker half near the embers with the thinner ends pointed away to help it cook more evenly.
- The remaining cooking time will be determined by the thickness of the roast and the desired degree of doneness.
- Remove the roast from the grill and transfer it to a cutting board, tenting it loosely with aluminum foil and allowing it to rest for 10 minutes.
- Carve the final roast by slicing against or across the grain. This is especially crucial to achieve a soft texture when serving.
The total duration to make this tri tip recipe is 1 hour and 55 minutes, including a prep time of 1 hour and a cook time of 45 minutes. This recipe produces juicy and flavorful steak that you and your family will definitely enjoy eating.
For more ideas on ways to cook a tri tip on a grill, make sure to check out this video recipe.