Grilled tri-tip is one of those cuts that, when cooked well, is mouth-wateringly delicious. Perfect shaved thin for sandwiches, nachos, and of course, tacos. This grilled tri-tip is rubbed with a blend of umami and beer blends and then char-grilled to perfection. Excellent for the weekly meal prep and bold, beefy flavor.

Why Tri-Tip?

Being from the east coast, tri-tip was a mythical cut from the West, where cowboys still roamed vast and open lands. Well, at least when I was a kid, that was true. Now, it’s a common cut in most markets, but personally, I feel like the West won the battle when it comes to mastering this cut (they had some time to perfect it).

The tri-tip cut is most commonly associated with Santa Maria-style grilling, which is a west coast thing from way back in the actual Cowboy and ranching days. The grill associated with Santa Maria grilling is a charcoal-based grill with a grate that you can raise and lower to control heat over smoldering embers of red oak wood, making it perfect for this lean cut of meat. And a heck of a fun way to cook over live fire.

Tri-tip roast is from the bottom sirloin and a lean and tender cut of beef that’s rich in meaty flavor while staying low in fat. It’s a relatively inexpensive triangular cut of beef that slices so nicely when you pay attention to the grain of the meat and works beautifully as a topping on sandwiches, salads, tacos, fajitas, and more. We even love tri-tip steaks, aka Newport Steaks, for individual quick servings of this cut.

Why You’ll Love This Recipe

Altho this beef roast can be a little intimidating at first, once you master this recipe, you’ll love this iconic California cut for a variety of reasons. This super simple grilling method is the perfect way to make a big roast to feed the whole family and still have some for leftovers. The deliciously tender thin slices of juicy steak are so versatile–you’ll have a variety of meals to throw together all week.

Plus, the acidic, umami, slightly spicy seasoning blend forms a crunchy crust that you’ll dream about. If you’re looking for a relatively healthy and inexpensive but still flavor-packed steak, this grilled tri-tip is for calling your name.

Ingredients

• Tri-tip steak – Not sure where to get one? Check out our favorite places to order meat online.
• Girl Carnivore’s Ooomami Seasoning – or your favorite mushroom powder. Learn what umami is and how to use it (aka, why it’s amazing on beef)
• Jalapeño Lime Pilsner Rub

How to Make Grilled Tri-Tip

• Start by removing your beef from the package and patting it dry with paper towels. Trim any excess fat or silver skin with a sharp knife (this filet knife is our favorite for carefully trimming meat). Season the meat generously, first with the Ooomami seasoning and then with the jalapeño lime pilsner rub, coating all sides evenly. Allow the steak with seasoning rub to reach room temperature (or store it in the refrigerator for up to six hours until you’re ready to grill it).
• Next, you’ll want to preheat the charcoal grill for indirect heat. You can do this by building a two-zone fire with all the charcoal stacked on one side. Optionally, for added flavor, you can add oak wood chunks to the charcoals. Once the grill reaches a steady 250 degrees, place the tri-tip steak on the cooler side of the grill grates. Allow the meat to cook for about 30-45 minutes or until its internal temperature reaches 125 to 130 degrees F with a meat thermometer inserted into the thickest part of the meat (remember, low and slow).
• Finally, sear the steak over high heat to finish it. Open up the air intake, allowing the grill to get hot, and place the tri-tip on the hotter side (or directly on the hot coals and wood chunks). Allow it to get a nice crust of seasoning on the outside.
• Let your beef rest with a dollop of homemade compound butter on a clean cutting board after searing for 15 to 20 minutes. Then, slice it against the grain into thin strips. (See Expert Recipe Tips–since the grain on this cut runs in different directions, you’ll have to rotate the meat while slicing it.)

Perfectly Grilling Your Tri-Tip

• For this tri-tip recipe, the beef is coated in a dry rub and allowed to sit before going over low heat and cooking for 45 minutes or so. Because of the connective tissue in the tri-tip, a low and slow cook helps the overall tenderness, with a quick finish on the sear.
• Setting up your grill for a 2-zone fire to grill the tri-tip is the key to success here. You can raise and lower the height for a Santa Maria-style grill, increasing or decreasing heat. With the indirect heat, aka a 2-zone fire, you can similarly manipulate the heat, moving the steak from hot to cool zones.
• Like all cuts of steak you end up slicing thin, you can cook to 130 – 135F for doneness, but the longer you can milk the cooking time getting there by keeping it on the cooler side, to an internal temperature of around 140F with an instant-read thermometer, the more time the beef has to become tender and absorb the signature grilling flavor.
• Alternatively, the rotisserie is also a great method for grilling tri-tip and getting that outside crust perfect!

How to Store Leftovers & Reheating

Store any leftover tri-tip wrapped in aluminum foil or in an airtight container in your fridge–they should keep for about a week. Grilled steak can also be frozen for up to six months, but keep in mind that the freezer may dry it out.

The best way to reheat a grilled steak while maintaining its texture and flavor is to stick it in n a low-temperature oven (preheat to about 275 degrees F) for around 30 minutes.

What to Serve with Grilled Tri-Tip

My favorite way to serve this tri-tip steak is on a build-your-own taco bar alongside chimichurri and sliced fruits and veggies. You can also serve it in a sandwich, atop a salad, as fajitas, or with classic sides like rajas con crema, smoked brussels sprouts, beef tallow fries, or smoked baked potatoes.