This grilled Rosemary Tri-Tip Roast is perfectly tender. The marinade gives the tri-tip so much flavor, there is no need for steak sauce.
What is a Tri-Tip Roast?
A tri-tip roast is a lean and tender cut of beef from the bottom sirloin of a steer. It has a triangular shape, which is where it gets it’s name. The same cut can also be called bottom sirloin roast or triangle roast. It is a small roast usually weighing 1 1/2 to 2 pounds.
How to Cook Tri-Tip
Tri-tip is a versatile cut of beef with great flavor. Rubs, seasonings, and marinades all enhance the tenderness and the flavor of the roast. A tri-tip roast is delicious roasted or broiled in the oven, or cooked on the grill as in this recipe. The grill gives the roast an extra smoky flavor and slightly crispy exterior while keeping the inside tender and juicy.
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How to Cut Tri-Tip
- Start with a sharp knife and cutting board
- Notice the shape of the tri-tip. It is shaped kind of like a boomerang. Close to the center of the cut, or the boomerang shape, there is a seam of fat. On each side of the seam, the grain of the meat runs a different direction. The “grain” is the direction that the muscle fibers run. It looks like lines or stripes in the meat.
- The first cut of the tri-tip should be along the seam at the center of the meat. This is the point where you can see that the grain of the meat goes one direction on one side, and another direction on the other side.
- Look at both halves and determine which way the grain is going. Slice the meat in thin slices that go against (across or perpendicular to) the grain. Slicing meat against the grain cuts through the muscle fibers and makes the meat more tender and easier to chew.
- Layer the slices on a serving platter.
How to Marinade and Grill Tri-Tip
Rosemary Tri-Tip
- 1 Tri-tip roast 2 Lbs, 1 1/2 inches thick
- 2 Tbsp. Whole grain mustard
- 2 Tbsp. Steak sauce A-1 is our favorite
- 2 Tbsp. Extra-virgin olive oil
- 1 Tbsp. Balsamic vinegar
- 1 Tbsp. Fresh rosemary finely chopped
In a small bowl whisk together marinade ingredients.
Spread the marinade on the roast, cover with plastic wrap and refrigerate 6-12 hours.
Allow roast to stand at room temp for 20 minutes before grilling.
Lightly season both sides of the roast with salt.
Sear over direct medium heat for about 10 minutes turning once halfway through searing time.
Continue grilling over indirect medium heat for 20-30 minutes longer.
Remove from grill and allow to rest for 5 minutes.
Cut across the grain into thin slices. Serve warm.
More Roast Beef Recipes
There are so many great recipes and options when it comes to cooking a roast. If you have an Instant Pot, try our Instant Pot Sunday Pot Roast or our Instant Pot Beef Goulash. For a delicious slow cooker roast, try our Slow Cooker Roast Beef and Vegetables or our Crock Pot Mexican Shredded Beef.
Recipe from the Weber’s Big Book of Grilling
Jill says
Oh man! This looks so good. Thanks for sharing.
Melody says
Tri tip is the BEST! My mouth is watering….
Donna-FFW says
This looks incredibly delicious. My husband would do flips for this. Sounds fantastic with rosemary!!
Heidi says
Looks great! I love your blog 🙂
Anonymous says
What is whole grain mustard? Mustard seeds or a type of liquid mustard?
Verla Monge says
Could you brown this on top of stove and finish in oven?
Emily says
You could try, we have only made it on the grill so I’m not sure how it would turn out.