When is a steak not a steak? When it’s a beefy tri-tip roast. This cut from the bottom of the sirloin really lends itself to simple seasoning and quick cooking. I tend to treat it just like a big, thick steak and grill it pretty hot and fast.
1 tri-tip roast (about 2 1/2 pounds)
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon freshly ground black pepper
Pull the roast out of the fridge about an hour before you plan to cook it. Combine the salt, garlic, and pepper in a small bowl. Rub onto all sides of the roast.
Set your grill up for a direct cook at medium-high (450°F) heat.
Put the roast on the grill and cook about 5 minutes per side (this one was thick enough that there where 3 of them), for about 15 minutes total. Turn roast up onto its flat butt end and continue to cook until it reaches 125°F internal (about another 5 minutes). Because this cut is so lean you really don’t want to cook it much beyond medium-rare.
Remove from the grill, let rest for 10 minutes before slicing across the grain into thin slices.
The roast/steak tasted great, but was a little chewy. Not sure if I didn’t cut the slices thin enough or if I erred too far on the rare side of medium rare.
Fortunately, I have another one of these bad boys in the freezer to play with. Better luck next time, eh?