Beef tri-tip is one of my favorite roasts. It’s inexpensive, and because it comes from the bottom of the sirloin, it’s got great beefy flavor while still being lean and tender. I usually just season it with salt, pepper, and a little garlic; but this time I wanted to spice things up and go with a West Indian theme.
1/2 cup Classic Pickapeppa Sauce
1 tablespoon dried thyme
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon Habanero-based hot sauce (I used Marie Sharp’s)
Combine all of the ingredients, except the beef, and stir until the sugar has dissolved. Put the beef in a Ziploc bag and cover with the marinade. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 12 hours.
Set the grill up for an indirect cook over medium-high heat (about 400°F). This cut is so lean that you really don’t want to cook it much beyond medium-rare. Cook the roast for 30 minutes. Flip, and continue to cook until the internal temperature hits 125°F, about another 20 minutes.
Remove the roast to a carving board and tent loosely with foil. Let rest 10 minutes. Slice across the grain and serve with more Pickapeppa sauce on the side.