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Tri Tip Roast on a serving platter with potatoes.
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4.59 from 12 votes

Tri Tip Roast

This grilled Tri Tip Roast is perfectly tender. The marinade gives the tri-tip so much flavor, there is no need for steak sauce.  *Please note that the roast will need to marinade 6 to 12 hours before grilling.
Prep Time5 minutes
Cook Time20 minutes
Resting time10 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Camping/Grilling
Keyword: Beef, Tri-tip
Servings: 8
Calories: 221kcal
Author: Emily Walker
Cost: 20

Equipment

  • Outdoor Barbecue Grill

Ingredients

  • 2 pounds Tri-tip roast 1 roast, 1 1/2 inches thick

Marinade:

Instructions

  • In a small bowl whisk together marinade ingredients.  
    Bowl of combined marinade for Tri Tip Roast.
  • 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. 
    Marinade poured over a Tri Tip Roast in a glass baking dish.
  • Lightly season both sides of the roast with salt. 
    Shaking salt on a Tri Tip Roast.
  • Sear over direct medium heat for about 10 minutes turning once halfway through searing time. 
    Grilling a marinaded Tri Tip Roast on a barbecue grill.
  • Continue grilling over indirect medium heat for 10-20 minutes longer. 
    Searing a Tri Tip Roast on a barbecue grill.
  • Remove from grill and cover with foil. Allow to rest for 10 minutes. 
    Cooked Tri Tip Roast resting in a baking dish with aluminum foil.
  • Cut across the grain into thin slices. Serve warm.
    Side view of Tri Tip Roast on a cutting board.

Video

Notes

*Prep and cooking time does not include the 6 to 12 hours the roast will need to marinate in the refrigerator.
*Use a meat thermometer to cook tri tip to your preference. We cooked it to rare at 140 degrees F then covered it with foil to rest and it cooked to a perfect medium rare. 
To cut tri tip roast:
  • Start with a very sharp knife and cutting board.
  • Notice the shape of the tri tip. 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.

Nutrition

Calories: 221kcal | Carbohydrates: 2g | Protein: 24g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 164mg | Potassium: 393mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg