What are you grillin' this week? Well give this a shot, you'll love it! Typically it is rubbed first with a mixture of salt, black pepper, and garlic salt, and then whatever other seasonings you want, and then barbecued over red oak wood.(look for a two inch thick or greater) well marbled sirloin steak, or london broil.
You'll Need:
- 1 Tbsp Kosher salt
- 1 Tbsp finely ground black pepper
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 teaspoon cayenne
- 1 Tbsp dried oregano
- 1 teaspoon dry rosemary (or fresh, finely minced)
- 1/2 teaspoon dry sage
Prepare your grill for hot direct heat on one side, and indirect heat on the other.
Sear the roast on all sides, 3-4 minutes per side.
Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium. At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut.
Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10 minutes. ENJOY!!! YUM!!!
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