James Carrier
Yield
Makes 8 to 10 servings

Notes: Tri-tip is a triangular piece cut from the bottom of beef sirloin.

How to Make It

Step 1

Trim and discard fat from beef. Wipe meat with a damp towel, then sprinkle with garlic salt and pepper.

Step 2

Prepare barbecue for direct heat.

Step 3

If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.

Step 4

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

Step 5

When grill is very hot (you can hold your hand at grill level only 1 to 2 seconds), lay meat on barbecue. Cook, turning as needed to brown evenly, until meat is rare in center of thickest part (cut to test) and 125° to 130° on a thermometer, about 20 minutes, or until it has reached desired doneness.

Step 6

Transfer the tri-tip to a board and cut meat across the grain into thin, slanting slices.

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