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A classic California barbecue staple, this grilled tri-tip is juicy, tender, and packed with flavor from a simple garlic and pepper rub. Seared for a perfect crust and finished over indirect heat, it's the ultimate centerpiece for any cookout.
For 6 servings
Prepare and Season the Tri-Tip
Set Up a Two-Zone Grill
Sear for a Perfect Crust
A classic California barbecue staple, this grilled tri-tip is juicy, tender, and packed with flavor from a simple garlic and pepper rub. Seared for a perfect crust and finished over indirect heat, it's the ultimate centerpiece for any cookout.
This california recipe takes 60 minutes to prepare and yields 6 servings. At 423.12 calories per serving with 55.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook to Temperature
Rest and Slice Correctly
For a classic Santa Maria-style rub, use a simple mix of salt, black pepper, and garlic salt. For a bolder flavor, try a coffee-based rub with chili powder and brown sugar.
Try the 'reverse sear' method. Start the tri-tip on the cool side of the grill and cook until it's about 10-15 degrees below your target temperature. Then, move it to the hot side to sear for 1-2 minutes per side.
While the tri-tip is resting, melt 2 tablespoons of butter with a crushed garlic clove and a sprig of rosemary. Brush this over the steak before slicing for an extra layer of flavor.
Beef is a complete protein, containing all the essential amino acids necessary for building and repairing muscle tissue, supporting a healthy metabolism.
This recipe provides a significant amount of heme iron, which is easily absorbed by the body and is crucial for producing red blood cells and preventing anemia.
Tri-tip is packed with B vitamins, especially B12, niacin (B3), and B6. These vitamins are vital for energy production, brain function, and maintaining a healthy nervous system.
Tri-tip is a triangular cut of beef from the bottom sirloin. It's known for its rich, beefy flavor and tender texture when cooked and sliced correctly. It's a lean cut with a fat cap on one side.
Tri-tip has two distinct grain patterns that run in different directions. Slicing against, or perpendicular to, these grains shortens the long muscle fibers, making the meat much easier to chew and significantly more tender.
Tri-tip is best enjoyed medium-rare to medium. For medium-rare, pull it from the grill when the internal temperature reaches 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). Remember the temperature will rise a few degrees as it rests.
Yes. You can achieve a similar result by searing the tri-tip in a hot, oven-safe skillet (like cast iron) on the stovetop for 3-4 minutes per side. Then, transfer the entire skillet to a preheated 400°F (205°C) oven and roast until it reaches your desired internal temperature.
A single serving of this Grilled Tri-Tip Steak (approximately 180g or 6.3 oz) contains around 370 calories. This can vary slightly based on the fat content of your specific cut of meat.
Yes, in moderation, it can be part of a healthy diet. Tri-tip is a relatively lean cut of beef, providing high-quality protein, iron, and B vitamins. Grilling is a healthier cooking method than frying. To keep it healthy, pair it with vegetables or a large salad.
Classic pairings include Santa Maria-style pinquito beans, a fresh green salad, garlic bread, and salsa. It also goes well with grilled corn on the cob, roasted potatoes, or grilled asparagus.
This recipe goes great with these complete meals
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