Total 2 hours (includes marinating and resting time)
Active 50 mins
Makes 4 to 6 servings
Grilled tri-tip is the centerpiece of Central California barbecue. It’s an easy, flavorful way to feed a crowd, and we often grill the meat (a triangular cut from the bottom of the sirloin) when we have friends and neighbors over helping with work on the ranch. Around here, tri-tip is cooked over oak and served in thick slices, often with a side of beans. I like to have it with some grilled vegetables and garlic bread and top it with some freshly made salsa. If you can’t find a tri-tip, ask your local butcher; he or she can probably cut it for you. You can get a similar result if you make this dish using the tip of the sirloin or the top block.
TIP: When cooking with beef—especially a big piece such as a tri-tip—you should always let the meat sit out and come to room temperature before you cook it. That way, the meat will cook evenly and you won’t end up with a piece that is charred on the outside and too rare on the inside.
a wood, charcoal, or gas grill, a meat thermometer