Smoky Grilled Tri-Tip with Garlic Marinade
Experience the rich flavors of Central California with this Smoky Grilled Tri-Tip recipe. Tri-Tip roast is a charming cut of beef, known for its tenderness and distinctive flavor, especially when marinated and grilled over an open flame. Traditionally enjoyed in the quaint town of Santa Maria, this dish captures the essence of local barbecue culture. Paired with warm corn tortillas and zesty salsa, this meal is perfect for gatherings or family dinners, bringing a taste of the West Coast right to your table. Ideal for serving at summer barbecues or cozy winter feasts, this tri-tip is sure to impress all meat lovers.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
beef tri-tip roast or top sirloin roast
2-3 lbs (whole)
black pepper
1 tablespoon (fresh-ground)
granulated garlic
2 teaspoons (ground)
granulated onion
1 teaspoon (ground)
paprika
1 1/2 teaspoons (ground)
cayenne pepper
1/2 teaspoon (ground)
rosemary
1 teaspoon (dried)
salt
1 teaspoon (to taste)
red wine vinegar
1/2 cup (liquid)
garlic-infused vegetable oil
1/2 cup (liquid)
Instructions
1
In a small bowl, combine the freshly ground black pepper, granulated garlic, granulated onion, paprika, cayenne pepper, rosemary, and salt. Rub this spice mixture generously over the entire tri-tip roast. For the best flavor, allow the meat to marinate for 1 to 4 hours in the refrigerator.
2
Prepare your barbecue grill for medium-high heat. If you have them, soak oak chips in water for at least 30 minutes before placing them on the charcoal to create a smoky flavor. Alternatively, mesquite chips can be used.
3
In a separate bowl, slowly drizzle the garlic-infused vegetable oil into the red wine vinegar while whisking vigorously until fully emulsified. This will create a flavorful basting sauce.
4
Once the grill is ready, place the tri-tip over direct heat. Grill the meat, turning it at least three times, and baste with the garlic oil mixture each time you flip it. Cook for approximately 30-35 minutes, or until the internal temperature reaches 140°F for medium-rare.
5
Remove the tri-tip from the grill and let it rest for 10 minutes to allow the juices to redistribute. Slice the meat thinly, about 1/8 to 1/4 inch thick, against the grain. Serve with warm corn tortillas and your favorite salsa.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Grilled Tri-Tip?
It is a flavorful beef roast dish known for its tenderness and distinctive flavor, popular in Central California barbecue culture.
What specific cut of meat is used in this recipe?
The recipe calls for a 2-3 lb beef tri-tip roast, though a top sirloin roast can be used as a substitute.
How do I prepare the spice rub for the tri-tip?
Combine freshly ground black pepper, granulated garlic, granulated onion, paprika, cayenne pepper, rosemary, and salt in a small bowl.
How long should the tri-tip marinate?
For the best flavor, allow the meat to marinate with the spice rub for 1 to 4 hours in the refrigerator.
What grill temperature is required?
You should prepare your barbecue grill for medium-high heat.
How do I achieve a smoky flavor on the grill?
Soak oak chips in water for at least 30 minutes and place them on the charcoal to create smoke.
Can I use a different type of wood for smoking?
Yes, mesquite chips are a great alternative to oak chips for creating a smoky flavor.
What ingredients are in the basting sauce?
The basting sauce is made by emulsifying garlic-infused vegetable oil and red wine vinegar.
How do I properly emulsify the basting sauce?
Slowly drizzle the garlic-infused vegetable oil into the red wine vinegar while whisking vigorously until combined.
Do I cook the tri-tip over direct or indirect heat?
The tri-tip should be placed directly over the heat on the grill.
How many times should the meat be turned?
The meat should be turned at least three times during the grilling process.
When should I apply the basting sauce?
Baste the tri-tip with the garlic oil and vinegar mixture each time you flip the meat on the grill.
How long does it take to grill the tri-tip?
It typically takes approximately 30-35 minutes to cook the roast.
What is the target internal temperature for medium-rare?
The internal temperature should reach 140 degrees Fahrenheit for a perfect medium-rare finish.
Why is it important to let the meat rest?
Resting the meat for 10 minutes allows the juices to redistribute, ensuring the meat remains moist when sliced.
How should the tri-tip be sliced?
The meat should be sliced thinly, about 1/8 to 1/4 inch thick, against the grain.
What are the traditional serving suggestions?
Serve the sliced tri-tip with warm corn tortillas and your favorite zesty salsa.
Is this recipe considered Santa Maria style?
Yes, it captures the essence of the local barbecue culture found in the town of Santa Maria, California.
What kind of oil should I use?
The recipe specifically recommends garlic-infused vegetable oil for the best flavor profile.
Does this recipe have a spicy kick?
The inclusion of cayenne pepper and paprika provides a mild, smoky heat to the meat.
Can I use fresh garlic instead of granulated?
The rub uses granulated garlic to prevent burning on the grill, but the oil is infused with garlic for extra flavor.
What type of vinegar is best for the baste?
Red wine vinegar is preferred for its specific acidity and flavor that complements the beef.
Is the rosemary used fresh or dried?
The recipe calls for 1 teaspoon of dried rosemary in the spice rub mixture.
How many people does a 2-3 lb roast serve?
A 2-3 lb tri-tip typically serves 4 to 6 people depending on portion sizes.
What is the preparation style for the beef?
The beef tri-tip roast is prepared whole with a dry rub and then basted while grilling.
Can I cook this in the oven?
While this is a grilling recipe, it can be adapted for the oven, though you will lose the authentic smoky flavor.
What makes tri-tip a 'charming' cut?
It is valued for its unique triangular shape, lean texture, and its ability to absorb marinades well.
Should the wood chips be wet or dry?
The wood chips should be soaked in water for at least 30 minutes so they smolder and create smoke rather than burning quickly.
What type of salt should I use?
The recipe suggests 1 teaspoon of salt, or you can add it to taste according to your preference.
Is this recipe suitable for winter?
Yes, while popular for summer barbecues, it is also described as a great option for cozy winter feasts.