GRILLED TRI-TIP
This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests. It is sure to impress!
Provided by RecipeAddict
Categories Main Dish Recipes
Time 1h50m
Yield 8
Number Of Ingredients 5
Steps:
- Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
- Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.
- Preheat an outdoor grill for high heat.
- Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.
- Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 4.4 g, Cholesterol 121 mg, Fat 20.9 g, Fiber 1.2 g, Protein 38.2 g, SaturatedFat 8.3 g, Sodium 3711.1 mg
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.
SANTA MARIA-STYLE BBQ TRI-TIP
Provided by Bobby Flay | Bio & Top Recipes
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Let stand 30 minutes at room temperature.
- Prepare a charcoal grill for direct and indirect medium-high heat. Add the chips about 30 minutes before grilling the beef.
- Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.
- Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes.
- Transfer the meat to a cutting board and let rest at least 15 minutes. Slice the meat across the grain. Serve with Santa Maria Pinquito Bean Relish, Tomato Relish and Grilled French Bread.
- Heat a large saute pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
- Add the poblano and onions to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the beans and bacon and cook until warmed through. Season with kosher salt and freshly ground black pepper. Put into a serving bowl and top with cilantro or parsley leaves.
- Preheat the grill for high direct heat.
- Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- Mash the butter, garlic and some salt and pepper in a mortar and pestle.
- Brush the cut side of the bread lightly with oil and season with salt and pepper. Grill the bread, cut-side down, until golden brown. Flip over and continue cooking for 30 seconds longer. Remove from the grill, slather with the garlic butter and cut each half into 4 pieces. Put the pieces on a platter and scatter parsley leaves over the top.
RANCH HANDS' GRILLED TRI-TIP
Steps:
- Preheat a grill to 450 degrees F.
- Dust the tri tip generously with seasoning salt and then place it on the hot grill, fatty side down. Grill for 10 minutes on each side, turning often, for a juicy medium rare. Remove from grill and let rest before slicing at an angle against the grain of meat. Serve with pico de gallo or chunky salsa, if desired.
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
OVEN-ROASTED TRI-TIP
We all know tri-tips are made for grilling, but weather and life don't always permit outdoor cooking. So here's a plan B that gets an A in our house.
Provided by ROBYNSHERE
Categories Main Dish Recipes Roast Recipes
Time 2h50m
Yield 8
Number Of Ingredients 7
Steps:
- Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef.
- Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
- Allow to rest at least 15 minutes before slicing against the grain.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 3.8 g, Cholesterol 105.4 mg, Fat 16.3 g, Fiber 0.7 g, Protein 31.3 g, SaturatedFat 4.5 g, Sodium 492.8 mg, Sugar 1.4 g
SANTA MARIA GRILLED TRI-TIP BEEF
The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.
Provided by Chef John
Categories Main Dish Recipes
Time 5h15m
Yield 6
Number Of Ingredients 12
Steps:
- Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
- Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
- Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 452.4 calories, Carbohydrate 3.6 g, Cholesterol 166.2 mg, Fat 24.1 g, Fiber 0.7 g, Protein 52.5 g, SaturatedFat 5.8 g, Sodium 854.9 mg, Sugar 0.4 g
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 TRI-TIP STEAK
Provided by Food Network
Categories main-dish
Time 31m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated.
- Heat a grill on high.
- Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes.
- Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain.
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
GRILLED MEDITERRANEAN BEEF TRI-TIP
Make and share this Grilled Mediterranean Beef Tri-Tip recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Roast Beef
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- MEDITERRANEAN MARINADE: Mix all ingredients except oil in blender. Slowly add oil with motor running. Cover and refrigerate until ready to use. Makes 1 1/2 cups.
- In glass dish, pour marinade over roast, coating all sides. Cover and refrigerate 6 to 24 hours. Grill over medium coals, turning occasionally, about 35 to 40 minutes for rare (140 degrees) to medium (160 degrees). Brush with marinade during last 10 to 15 minutes of cooking.
- VARIATION:.
- CUMIN 'N LIME MARINADE: 1/2 cup beef broth, 1/3 cup fresh lime juice, 2 T. ground cumin, 4 teaspoons ground coriander, 2 large cloves garlic, finely chopped, 1/4 cup olive oil. Follow directions for Mediterranean Marinade. Makes 1 cup. Serve with salsa, French bread and green salad with ranch-style dressing.
Nutrition Facts : Calories 559.1, Fat 47, SaturatedFat 8.9, Cholesterol 98.3, Sodium 278.2, Carbohydrate 2.4, Fiber 0.3, Sugar 0.5, Protein 31.5
GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE
Make and share this Grilled Tri-Tip Roast With Tequila Marinade recipe from Food.com.
Provided by gen-na
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Measure all ingredients into a medium bowl and whisk until combined.
- Using small knife,pierce meat all over.
- Place meat in large plastic resealable bag;add marinade, seal bag and refrigerate at least 4 hours or overnight, turning bag occasionally.
- Remove meat from marinade ,discard marinade. Grill meat 10 minutes per side direct heat then 15-20 minutes indirect heat(total cooking time about 40 minutes)under closed lid. Transfer to cutting board and tent with foil for 10 minutes. Use a meat thermometer to check internal temperature for about 125 degrees;after tenting with foil temperature should rise. Cut thin slices diagonally across the grain.
Nutrition Facts : Calories 70.8, Fat 6.8, SaturatedFat 0.9, Sodium 794.7, Carbohydrate 1.9, Fiber 0.3, Sugar 0.3, Protein 1.1
GRILLED TRI-TIP BEEF
Tri-tip, also known as triangle roast or culotte steak, is a relatively inexpensive cut of beef from the bottom sirloin. This cut is popular in southern California and some places in Texas. It is not for those of you who like meat well done, as, like flank steak, it will toughen with prolonged cooking. Slice it thin against the grain and serve with salsa, borracho beans, and warm tortillas or make grilled bread sandwiches with chipotle mayonnaise.
Provided by CookinCowgirl
Categories Meat
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Fire up the grill.
- Oil the grate.
- Cook the tri-tip about ten minutes on each side for medium rare.
- Move if flare ups occur.
- Transfer to a cutting board and let rest for 5 minutes.
- Carve thin against the grain.
Nutrition Facts : Calories 247.6, Fat 16.7, SaturatedFat 6.2, Cholesterol 73.7, Sodium 355.9, Carbohydrate 1.1, Fiber 0.4, Sugar 0.2, Protein 22.1
EASY GRILLED TRI-TIP
This is a quick and easy way to marinate tri-tip. This really brings out the flavor of the beef. The cooking time I noted is passive cooking time and includes the time it takes to marinate the meat.
Provided by Busy Lindsay
Categories Meat
Time 4h28m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients (except meat) to a small bowl and stir.
- Transfer all ingredients (including meat) to large plastic bag.
- Seal bag, making sure to get most of the air out.
- Massage marinade into meat through the bag. Let marinate in the refrigerator for 4 - 8 hours, don't marinate overnight as it makes the meat too salty.
- Grill tri tip for about 15 - 20 minutes on each side or until desired doneness.
Nutrition Facts : Calories 679.3, Fat 35.6, SaturatedFat 11.2, Cholesterol 258, Sodium 749.8, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 83
TRI-TIP ROAST (((DELICIOUS)))
A Tri-Tip is also called a Triangle Roast. It's a very lean cut of meat that does not contain much fat. If you do not see it, ask for it. Do NOT over cook this cut of meat. Do NOT cook it more than medium. NOTE: THERE ARE 24 HOURS OF INACTIVE PREP TIME IN REFRIGERATOR.
Provided by Alan Leonetti
Categories Roast Beef
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients, except garlic and rosemary, and blend well.
- Place roast in an oven-proof baking dish.
- Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
- Preheat oven to 425 degrees.
- Sprinkle the garlic powder and crushed rosemary over the top of the roast.
- Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
- Remove from oven and allow to rest about 5 to 10 minutes.
- Carve against the grain and serve, using the juices as a gravy.
Nutrition Facts : Calories 514.6, Fat 36.4, SaturatedFat 4.7, Sodium 318.3, Carbohydrate 51, Fiber 0.3, Sugar 48.2, Protein 0.4
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