GRILLED TRI TIP ROAST
Marinated meat with delicious flavor.
Provided by Jennifer W
Categories Main Dish Recipes Roast Recipes
Time 5h5m
Yield 10
Number Of Ingredients 9
Steps:
- Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Remove roast from the bag and discard marinade.
- Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest for 15 minutes under tented aluminum foil before cutting.
Nutrition Facts : Calories 550.2 calories, Carbohydrate 5.3 g, Cholesterol 185.9 mg, Fat 29.3 g, Fiber 0.2 g, Protein 62.8 g, SaturatedFat 10.2 g, Sodium 866.3 mg, Sugar 4.4 g
SANTA MARIA TRI-TIP
Provided by Guy Fieri
Time P1DT40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain.
- Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours.
- Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
- Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
- In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months.
GRILLED TRI-TIP ROAST
Make and share this Grilled Tri-Tip Roast recipe from Food.com.
Provided by TishT
Categories Meat
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare an outdoor grill for indirect heat, and lightly oil grate.
- In a small bowl, mix together the garlic powder, onion powder, pepper, and salt.
- Rub mixture all over the roast.
- Place the roast, fat side up on the hot grill with a pan underneath it to catch the drippings.
- Bake/roast for 4 to 6 hours, or until done.
- Check for doneness with a meat thermometer.
- Minimum temperature should be around 165F.
Nutrition Facts : Calories 352.1, Fat 16.5, SaturatedFat 5.9, Cholesterol 147.4, Sodium 415.8, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 47.1
GRILLED HERB BISON TRI TIP ROAST
Steps:
- Brush olive oil over all sides of the roast.
- In a small bowl combine all spice ingredients.
- Rub the mixture over the roast, covering completely.
- Wrap the roast in plastic wrap and chill for at least an hour or up to 24 hours if you have time.
- Pre heat BBQ to medium high.
- Place the roast on a lightly oiled grill in the center of the BBQ. Close the lid.
- Grill for 15 minutes, turn over and grill for additional 15 minutes, for a total of 30 minutes of grilling time.
- Remove roast to carving board. Loosely tent with foil and let stand for 15 minutes to let the juices settle.
- Carve into strips with the grain.
GRILLED TRI-TIP ROAST
This roast is delicious served on a French roll with au jus dip!
Provided by Cathy Christensen
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- Prepare an outdoor grill for indirect heat, and lightly oil grate.
- In a small bowl, mix together the garlic powder, onion powder, pepper, and salt. Rub mixture all over the roast.
- Place the roast, fat side up on the hot grill with a pan underneath it to catch the drippings. Bake/roast for 4 to 6 hours, or until done. Check for doneness with a meat thermometer. Minimum temperature should be around 165 degrees F (78 degrees C).
Nutrition Facts : Calories 494.9 calories, Carbohydrate 0.6 g, Cholesterol 152 mg, Fat 34.1 g, Fiber 0.1 g, Protein 43.5 g, SaturatedFat 13.6 g, Sodium 411.2 mg, Sugar 0.2 g
GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP
You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.
Provided by Kim Severson
Categories dinner, lunch, barbecues, steaks and chops, main course
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
- Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
- Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
- Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
- Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 47 milligrams, TransFat 0 grams
ULTIMATE TRI-TIP ROAST
This is soooo Mmmmm good! Too hot to cook? Fire up the BBQ or grill, make a tossed green salad, and grilled garlic bread to accompany - serve to ice cold beer & you've got it made! Note: From Russ Parsons - Food and Drink - a weekly guide. Originally published June 29, 2005. Oak chips are available at Barbecues Galore stores & Walmarts (LOL).
Provided by Busters friend
Categories Roast Beef
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, grind the garlic, oil, salt and black peppercorns to a coarse paste.
- Pat the tri-tip dry with a paper towel and score the fat layer with a sharp knife, cutting through the fat, but not through the meat.
- Place the meat in a sealable plastic bag, scrape in the garlic paste, press out the air and seal tightly. Massage the meat with the garlic paste until it is evenly coated. Set aside at room temperature for at least 1 hour. If you are going to marinate more than 2 hours, refrigerate the meat but remove it 1 hour before cooking to allow it to come to room temperature.
- About 1 hour before serving, start a fire on the grill using 1 chimney full of charcoal briquettes, about 50. Put one-fourth pound of oak or hickory chips in a bowl and cover them with water. Place an inverted plate on top of the chips to keep them submerged. When the flames have subsided and the coals are covered with white ash, dump the chimney into a mound on one side of the grill. Drain the wood chips and scatter them across the top of the coals.
- Sear the fat side of the tri-tip, cooking directly over the flames with the grill lid off. This will only take 3 or 4 minutes. Don't worry if there is a little char; that is almost necessary in order to get a good crust. When the fat side is seared, turn the tri-tip and sear the lean side directly over the coals. This will take another 3 or 4 minutes; again, don't worry about a little char.
- When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid, with the vents open. Cook to the desired doneness, checking the temperature of the meat every 4 or 5 minutes. It will take 20 to 25 minutes for 125 degrees, which is on the rare side of medium-rare, 25 to 30 minutes for 135 degrees (on the medium side). Cooking times will vary according to the type of grill and temperature of the fire.
- Remove the roast to a platter and set aside for 10 minutes to finish cooking and for the juices to settle. Carve the tri-tip fairly thinly (at most one-fourth-inch thick), against the grain and with the knife held at an angle to give wide slices. Spoon the carving juices over the meat.
Nutrition Facts : Calories 127.2, Fat 13.7, SaturatedFat 1.8, Sodium 2326.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 0.3
THE BEST GRILLED SIRLOIN TIP ROAST
If you're looking for a flavorful cut of meat that's still pretty lean, give this tri-tip steak recipe a try. I like to cook it slowly over indirect heat, mopping it frequently with red wine sauce. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.
Nutrition Facts : Calories 262 calories, Fat 13g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 1027mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.
GRILLED TRI-TIP ROAST WITH SANTA MARIA SALSA
Try our delicious Grilled Tri-Tip Roast with Santa Maria Salsa. Our succulent Grilled Tri-Tip Roast with Santa Maria Salsa is sure to be a crowd-favorite.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
- Mix coffee and seasonings until blended; rub evenly onto roast. Place on grate over unlit area; cover. Grill 20 min., monitoring for consistent grill temperature. Meanwhile, combine remaining ingredients; let stand at room temperature until ready to serve.
- Turn roast; grill 10 to 12 min. or until 145ºF. Remove from grill. Let stand 10 min. before slicing. Serve with tomato mixture.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 3 g, Fiber 0.6531 g, Sugar 1 g, Protein 20 g
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GRILLED TRI-TIP ROAST - GRILLINGCOMPANION.COM
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4.9/5 (27)Total Time 1 hr 25 mins
- Mix the rub ingredients together throughly and then rub a generous amount over all of the surfaces of the tri-tip.
- Leave the rubbed-down roast on the counter at room temperature for about 45 minutes before cooking. As an aside, we are going to test this theory one of these days. Most people recommend letting a large cut of meat warm to room temperature before roasting. I've done this for a while now and never questioned it, but I wonder if it really makes a difference? I feel a science experiment coming on...
- Light your grill and prepare for indirect grilling. This means lighting one side of the grill on high, while leaving the other side unlit. If you are using a charcoal grill, pile the coals to one side of the grill.
- Once the grill is hot and ready, place the tri-tip roast on the hot side and sear for a few minutes on each side. Our goal during the sear is to create a nice dark crust on the outside of the roast. Not to seal in the juices (doesn't really seal them in), but rather to create some delicious caramelization out of the rub and surface juices of the tri-tip.
HOW TO GRILL A TRI TIP ROAST - THE TRI TIP GUY.COM
From thetritipguy.com
- Before you light up the grill, take the tri tip roast out of the fridge and bring it to room temperature (or about 70 degrees). This evens out the temperature throughout the roast which will help the roast cook evenly (in other words, you don’t have to burn the outside to cook the deep middle of the roast).
- Whil e it’s resting, put your favorite rub on the roast; be as liberal with the seasoning as you want. As you pour it on, rub the entire surface and press it into the meat.
- Light the grill and bring to medium heat (between 350 – 375 degrees). Preheat for 7-8 minutes. This is the ideal heat to cook the tri tip fully in 35-40 minutes, depending on the size of the roast.
- Place the meat fat side up in between the burners. Why? This will prevent flare ups from any dripping fat that lands on the burner covers.
- Put the cover down and keep an eye on it; you don’t want to lose your roast to an accidental flare up and you want to make sure that the temperature stays around 350 degrees for the entire grill.
- Cook for 15 minutes before flipping. You should occasionally lift the grill cover slightly to make sure you are not getting flareups and to check for “hot spots” (lift up the roast slightly to see if one part of the roast is getting cooked unevenly; move or spin – but don’t flip – the roast if necessary).
- Cook for 15-20 minutes, then check to see if the roast “bounces” off the grill; as beef cooks, it gets denser (or firmer). If it bounces, check the temperature with a meat thermometer.
- Let the meat rest for 10 minutes – this is perhap s the MOST IMPORTANT STEP. Do not (I repeat: DO NOT) cut it right away; this resting period gives time for the juices to be distributed throughout the meat instead of all over the cutting board.
- Remember to cut against the grain when it is time to trim, and cut the slices as thin as possible (no thicker than 1/2 an inch). We will have a video coming soon that just addresses trimming, but the short version is this: cut it in half then slice long ways.
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