Description
This grilled tri-tip steak recipe features a simple rub and a flavorful homemade barbecue sauce, making it a mouthwatering option for a quick dinner or a satisfying meal.
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
- Prepare the rub by combining the black pepper, garlic salt, mustard powder, paprika, and cayenne pepper in a small bowl.
- Press the rub firmly into all sides of the tri-tip roast and refrigerate it wrapped in plastic for 3 to 24 hours.
- Soak the wood chips in water for at least 30 minutes before grilling.
- Make the barbecue sauce by combining ketchup, steak sauce, garlic powder, granulated sugar, Worcestershire sauce, cider vinegar, and water in a saucepan; cook for 5 minutes and cool before refrigerating.
- Set up the grill for direct and indirect cooking at a medium heat of 350°F to 450°F; add soaked wood chips to the grill.
- Sear the tri-tip over direct heat for 5 minutes total, then move to indirect heat and cook for 20 to 30 minutes until the internal temperature reaches 140°F.
- Let the tri-tip rest under foil for 5 to 10 minutes before slicing it thinly across the grain and serving with the barbecue sauce.
Notes
For an extra smoky flavor, ensure you use fresh wood chips soaked properly.
Slice against the grain for tenderness and best results.
The barbecue sauce can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg