Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 1

Flavorful tri-tip steak is a cut of beef also known as bottom sirloin or sirloin tip. Compared to other styles of barbecue, this recipe for smoked tri-tip comes together quickly, making it ideal for a weeknight dinner.

Bill and Cheryl Jamison
Recipe by Cooking Light July 2007

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
8 servings (serving size: 3 ounces steak and 1/4 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wood chips in water 1 hour; drain well.

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  • Combine salt, pepper, and garlic powder; sprinkle evenly over steak. Let stand at room temperature 30 minutes.

  • Remove grill rack; set aside. Prepare grill, heating one side to high and one side to medium. Place wood chips on hot coals on medium-heat side of grill; heat wood chips 10 minutes. Coat grill rack with cooking spray; place on grill.

  • Lightly coat steak with cooking spray. Place steak on grill rack over high-heat side of grill; grill 6 minutes, turning 3 times. Place steak on grill rack over medium-heat side of grill; grill 40 minutes or until a thermometer registers 140° (medium-rare) or until desired degree of doneness. Remove steak from grill; let stand 10 minutes. Cut steak diagonally across grain into thin slices. Serve with Santa Maria Salsa; garnish with cilantro sprigs, if desired.

  • Wine note: Tri-tip from California's Santa Ynez Valley goes naturally with a full-throttle merlot from the same region. Gainey Merlot 2004 (Santa Ynez Valley, California), $26, is plush and plummy, with enough structure to stand up to the steak, the char-smokiness of the wood chips, and the pungency of the salsa. --Karen MacNeil

Nutrition Facts

259 calories; calories from fat 46%; fat 13.1g; saturated fat 4.8g; mono fat 6.9g; poly fat 0.5g; protein 30.9g; carbohydrates 2.6g; fiber 0.7g; cholesterol 66mg; iron 3.9mg; sodium 544mg; calcium 26mg.
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