The cut of beef known as "tri-tip" is a griller's dream. This thick, triangular hunk cut off the sirloin section of a beef actually originated in the Santa Maria Valley of California's wine country. In fact, yours truly learned how to prepare this beautiful cut of meat right there in Santa Maria.
Typically, a tri-tip weighs between two and three pounds, making it perfect for the average family, or a single or couple wanting leftovers.
As our weather changes to reflect spring and summer, it's time to fire up the grill and spend some time outdoors, and this tri-tip recipe is perfect for some at-home dining.
So let's do it.
2-to 3-pound tri-tip roast
Your favorite barbeque rub
Remove roast from refrigerator and coat with rub. Cover and let sit at room temperature for about an hour.
To grill: (I used a gas grill in this example so the heat will be medium high with the lid open.)
Sear the roast on both sides, about 3 to 4 minutes per side.
Grill for 8 minutes, then turn and grill for another 8 minutes. Repeat this until the internal temperature reads approximately 120 degrees F for rare and 130 F for medium.
Remove from heat and let rest for 20 minutes. This is very important!
Note: the internal temperature will rise by about 5 degrees when resting. Plan accordingly.
Slice across the grain and serve.
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