Grilled Tri-Tip Roast

Grilled Tri-Tip Roast

Serves 4 to 6

  • 1 Certified Piedmontese tri-tip roast
  • ½ sweet onion, sliced
  • 3 garlic cloves, sliced
  • 3 Calabrian chilis, chopped*
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • Zest of 1 lemon
  • ¼ cup extra-virgin olive oil
  • *Calabrian chilis are a small, red, medium-spiced pepper. Look for them jarred in the condiment aisle, at specialty food stores, or online.

Combine all ingredients in a large, sealable plastic bag. Transfer the roast to the bag, seal, and shake until roast is completely covered. Allow the steak to marinate for at least one hour or overnight.

Prepare a grill with both direct heat (450°F) and indirect heat (350°F) areas. Sear the tri-tip on all sides over direct heat. Transfer to indirect heat, and cook to an internal temperature of 125°F. Rest at least 15 minutes prior to serving. Slice against the grain and serve with your favorite sauce or on sandwiches.

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