Description
This grilled tri-tip steak is a flavor-packed delight, featuring a zesty rub and a homemade barbecue sauce. Perfect for a quick and satisfying dinner!
Ingredients
Scale
- 2 to 2 ½ pounds tri-tip roast, about 1½ inches thick
- 1 tablespoon freshly ground black pepper
- 2 teaspoons garlic salt
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 handful oak, mesquite, or hickory wood chips
- ½ cup ketchup
- ¼ cup steak sauce
- 1 teaspoon garlic powder
- 2 tablespoons granulated sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 2 tablespoons water
Instructions
- Combine the rub ingredients in a small bowl: black pepper, garlic salt, mustard powder, paprika, and cayenne pepper.
- Rub the mixture into all sides of the tri-tip roast, cover with plastic wrap, and refrigerate for 3 to 24 hours.
- Soak the wood chips in a bowl of water for at least 30 minutes before grilling.
- Make the barbecue sauce by cooking ketchup, steak sauce, garlic powder, granulated sugar, Worcestershire sauce, cider vinegar, and water in a saucepan for 5 minutes. Transfer to an airtight container and refrigerate.
- Prepare the grill for two-zone cooking, targeting a medium heat of 350°F to 450°F. Add soaked wood chips before grilling.
- Sear the tri-tip over direct heat for about 5 minutes, turning once, then move to indirect heat and cook until the internal temperature reaches 140°F for medium rare.
- Once cooked, let the tri-tip rest covered loosely with foil for 5 to 10 minutes before slicing.
- Slice the tri-tip thinly against the grain and serve with barbecue sauce.
Notes
For the best flavor, allow the roast to marinate overnight.
Adjust the spiciness of the rub by increasing or decreasing the cayenne pepper.
Serve with your favorite side dishes for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg