This tender, juicy Grilled Tri Tip Roast is a flavorful cut of beef. It’s unique triangular shape makes it perfect for grilling and gives it a deliciously charred crust.
It’s a great cut of beef when enjoyed by itself and if you use it in your other steak recipes, like your Tri Cut Sandwiches, it is so delicious. When cooked properly, tri-tip is tender and juicy, offering a satisfying bite that is both succulent and savory.
Why This Recipe Works
Tri-tip cooks relatively quickly on the grill compared to other large cuts of beef, making it an excellent option for a delicious meal without a long wait. This delicious roast can be made on a charcoal grill or gas grill. Serve it with some Twice Baked Potatoes, and Pan Fried Asparagus!
Ingredients
- Whole tri-tip roast: I used a roast that was about 2 1/2 pounds. If you choose to use one larger, you may need to increase your cooking time.
- Lemon juice
- Olive oil: Avocado oil or even canola oil will also work.
- Brown sugar: I used dark but light will also work.
- Sauces: soy sauce and Worcestershire sauce
- Herbs and spices: finely minced garlic. chili powder, kosher salt, and ground black pepper. Keep in mind that the fresh minced garlic is preferable for flavor over the garlic powder or garlic salt as it’s a bit more potent in the marinade.
- Veggies: sliced red pepper, sliced green pepper, sliced yellow pepper, sliced onion and sliced jalapeno
- Step 1: In a small bowl, add lemon juice, olive oil, brown sugar, soy sauce, salt, Worcestershire sauce, black pepper, garlic, and chili powder. Whisk together.
- Step 2: Transfer the marinade to a ziptop resealable bag and add tri-tip. Seal the bag, remove excess air and place in the fridge to marinate for 6- 8 hours, or overnight for even more flavor.
- Step 3: Heat a gas or charcoal grill and take the beef from the fridge and out of the marinade. Place it on over the hot grill coals directly and cook. Flip the roast over and cook to get a nice sear on both sides.
- Step 4: Move the roast over indirect heat and finish cooking until the internal temperature reaches your desired temperature.
- Step 3: Heat a gas or charcoal grill and take the beef from the fridge and out of the marinade. Place it on over the hot grill coals directly and cook. Flip the roast over and cook to get a nice sear on both sides.
- Step 4: Move the roast over indirect heat and finish cooking until the internal temperature reaches your desired temperature.
Recipe Tips
- For best results, use an instant-read thermometer, inserted into the thickest part of the tri-tip steak, to get an accurate reading of the meat temp and level of doneness before removing it from the grill. For beef, rare should be 120°F, medium-rare would be 130°F, and 140°F for medium.
- The peppers and onions can be cooked on the stovetop or on the grill using a cast iron skillet.
- Letting the meat rest at room temperature before cutting lets the juices redistribute throughout the piece of meat.
- It’s important to cut against the grain, turning the tri-tip cut as necessary to follow the proper direction.
- Depending on where you get your tri tip, a grocery store or butcher may leave a fat cap on the beef that most people would want to remove before cooking.
- Leftovers should be stored in an airtight container and kept in the fridge for up to 4 days.
Grilled Tri Tip with Onions and Peppers
Grilled Tri Tip Roast is a flavorful cut of beef. It’s unique triangular shape makes it perfect for grilling and gives it a deliciously charred crust.
