Easy, reliable way to grill up a nice tri-tip. Not the most flavorful thing in the world; a rub or marinade would add some punch if you were having a fancy night. For tri-tip sandwiches or a quick weeknight dinner, however, this is perfect.
Notes: Tri-tip is a triangular piece cut from the bottom of beef sirloin.
Yield: Makes 8 to 10 servings
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Amount per serving
- Calories: 126
- Calories from fat: 33%
- Protein: 20g
- Fat: 4.7g
- Saturated fat: 1.6g
- Carbohydrate: 0.1g
- Fiber: 0.0g
- Sodium: 116mg
- Cholesterol: 55mg
- 1 beef tri-tip (2 to 2 1/2 lb.)
- 1/2 teaspoon garlic salt
- 1/2 teaspoon fresh-ground pepper
- 1. Trim and discard fat from beef. Wipe meat with a damp towel, then sprinkle with garlic salt and pepper.
- 2. Prepare barbecue for direct heat.
- 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.
- 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.
- 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.
- 3. Transfer the tri-tip to a board and cut meat across the grain into thin, slanting slices.
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