Grilled Tri Tip
Tri-tip roast is an ideal and underrated cut of beef that boasts a special combination of tenderness and fat marbling. It grills up pretty quickly and is excellent for feeding a crowd.
Ingredients :
- Vegetable oil, for grill
- 2 lb. tri-tip roast, trimmed
- 3 Tbsp. adobo seasoning
- Fresh cilantro and lime wedges, for serving
Directions :
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to high heat and remaining burners to medium-low heat). Clean and oil grate. Pat tri-tip dry; season all over with adobo seasoning.
- Place tri-tip over medium-low heat on grill, close lid, and grill, flipping halfway through, until an instant-read thermometer inserted into thickest part registers 115°, 10 to 15 minutes.
- Move roast to hottest side of grill to char. Continue to grill, flipping halfway through, until thermometer registers 125° to 130°.
- Transfer roast to a cutting board, tent with foil, and let rest 5 to 10 minutes. Arrange roast horizontally and note which direction muscle fibers are running. Starting at top of triangle, slice off long tail at an angle, separating roast into 2 pieces. Keeping tail horizontal, thinly slice down length of tail. Rotate other half 90° so cut end is parallel to long edge of cutting board. Thinly slice against the grain.
- Transfer tri-tip to a platter. Garnish with cilantro and serve with lime wedges alongside, if using.
- Make Ahead: Roast can be grilled 4 days ahead. Store in an airtight container and chill.
