Herbed Beef Tri-Tip Roast

Notes: Up to 5 hours ahead, start meat preparation.


Makes 8 to 10 servings

Recipe from


Nutritional Information

Calories 157
Caloriesfromfat 24 %
Protein 27 g
Fat 4.2 g
Satfat 1.4 g
Carbohydrate 0.8 g
Fiber 0.0 g
Sodium 55 mg
Cholesterol 72 mg


1 beef tri-tip (about 2 1/2 lb.), fat-trimmed
3 or 4 cloves garlic, peeled
1 tablespoon dried Italian herb blend or herbes de Provence blend
1 cup beer or apple juice
Salt and pepper


1. Rinse meat and pat dry. Cut 1/2-inch-wide slits all over roast. Cut garlic into 1/2-inch slices and tuck into meat slits. Rub meat with herbs. Place in 1-gallon heavy plastic food bag, add beer, and seal bag. Set in a bowl and chill at least 1 hour, or up to 4 hours; turn over occasionally.

2. Prepare barbecue. If using charcoal briquets, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Add 5 more briquets now, and every 30 minutes of cooking, to each mound of coals.

If using a gas barbecue, turn heat to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high.

Set a drip pan on fire grate between coals or burners. Set barbecue grill in place.

3. Lift meat from marinade and lay on grill, not over heat. Cover barbecue; open vents for charcoal. During the first 30 minutes, baste meat with marinade occasionally. Cook beef until a thermometer inserted in the center of the thickest part reaches 135° for medium-rare, 35 to 40 minutes. Discard remaining marinade.

4. Transfer beef to platter or board, keep warm, and let rest about 10 minutes. Cut meat into thin slices; add salt and pepper to taste.


Elena Cota, San Diego, California,

July 1999
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