I confess, usually when planning for tri tip, my thoughts go only so far as, "when can I get over to Costco for a pre-seasoned steak" and "Doug, do we have enough propane?" This time, I promised myself that we would season it ourselves and therefore, be able to call it ours. And that we did.- 1 Tbsp light brown sugar
- 1 Tbsp smoked paprika
- 1 tsp mustard powder
- 1 tsp garlic powder
- 1 tsp freshly ground black pepper
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 1 lb tri-tip steak
Combine the brown sugar, paprika, mustard powder, garlic powder, black pepper, salt, and cayenne in a small bowl. Rub all over surface of steak. Set up gas or charcoal grill for cooking over indirect heat. For gas, turn the burners on one side to medium-low and leave the other burners off. For charcoal, stack the coals to one side only. Place the steak on the cool side of the grill. Cover the grill. Cook the steak for 8-10 minutes per side, or until the surface is browned and a thermometer registers 145 degrees for medium rate or 160 degrees for medium. Let sit for 5 minutes before carving into 12 thin slices.
NOTES: I couldn't find a tri tip steak at the grocery store, but I did find tri tip roast. Since tri tip is just starting to catch on in other parts of the US, I couldn't find any quick research on the web as to whether this would be ok to use. Major difference is that the roast is really thick. Instead of the 8-10 minutes on the grill that the recipe calls for, we were looking at an hour. Good thing I planned on this. At the end, all the other food was ready to eat so we cut the roast in half and it finished up quickly. Still tasted delicious!
Serves 4
Prep time: 10 minutes
Total Time: 30 minutes
Recipe from 400 Calorie Fix Cookbook by Liz Vaccariello
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