Today I'll let you in on a California secret: Grilled Tri-Tip. It's part steak, part roast, and 100% delicious. This little-known cut of beef is the star of Santa Maria barbecues and is sure to impress at yours.
In the bottom of a zipper-top plastic bag, add oil, garlic, rosemary, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
Pat the tri-tip dry with paper towels and score the fat layer with a sharp knife (cut through the fat but not meat).
Add steak to the bag with paste and turn to coat. Marinate at least 1 hour or up to 2 hours. Let stand at room temperature 30 minutes before grilling.
Preheat grill over high heat for 10 minutes. Clean and oil grate. Grill tri-tip over direct heat, turning occasionally, about 3 to 4 minutes per side, until browned and charred.
Move tri-tip to indirect heat and continue cooking to desired doneness temperature, about 20 to 30 minutes longer: 120 to 125 degrees F for rare, 130 to 135 degrees F for medium rare, 140 to 145 degrees F for medium, 150 degrees F for medium well, and 160 degrees F for well done.
Transfer tri-tip to a cutting board and let rest for 10 to 15 minutes. Slice thinly against the grain.
Tri-Tip: The tri-tip is a small, boneless, triangular cut from the sirloin. It usually weighs about 1 1/2-2 pounds. It resembles a thick, slightly lopsided boomerang that is laced throughout with just the right amount of marbled fat. Even though it’s a lean cut, the marbling contributes to its flavor and tenderness.
Yield: This Grilled Tri-Tip recipe makes enough to generously feed 6 adults with five to seven slices of smoked beef.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezer: Pack sliced, cooled tri-tip into freezer-safe bags. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator.