This grilled tri-tip recipe with a tasty dry rub tastes gourmet but is actually very easy to make. It's a perfect dinner for guests. It is sure to impress!
Ingredients
- tri-tip roast: 4 pound
- garlic, peeled and very: 4 clove (sliced)
- salt: 0.33333 cup
- black pepper: 0.33333 cup
- garlic salt: 0.33333 cup (to taste)
Metric Conversion
Stages of cooking
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Using a sharp knife, cut small slits in the top of the roast; insert garlic slices into the slits. Dotdash Meredith Food Studios
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Mix salt, pepper, and garlic salt together in a small bowl; rub all over the tri-tip and refrigerate for at least 1 hour or up to 1 day. Remove tri-tip from the refrigerator about 20 minutes before grilling. Dotdash Meredith Food Studios
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Preheat an outdoor grill for high heat and lightly oil the grate.
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Place the meat directly above the flame to sear the meat and lock in the juices, about 5 to 10 minutes per side. Dotdash Meredith Food Studios
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Turn the grill down to medium heat and continue to cook, turning occasionally, for another 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing. Dotdash Meredith Food Studios
