Prep 5 mins
Cook 20 mins
Tri-tip, also known as triangle roast or culotte steak, is a relatively inexpensive cut of beef from the bottom sirloin. This cut is popular in southern California and some places in Texas. It is not for those of you who like meat well done, as, like flank steak, it will toughen with prolonged cooking. Slice it thin against the grain and serve with salsa, borracho beans, and warm tortillas or make grilled bread sandwiches with chipotle mayonnaise.
- 2 -3 lbs tri-tip steak or 2 -3 lbs bottom sirloin
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Hungarian paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon dried rosemary
- favorite salsa
- Fire up the grill.
- Oil the grate.
- Cook the tri-tip about ten minutes on each side for medium rare.
- Move if flare ups occur.
- Transfer to a cutting board and let rest for 5 minutes.
- Carve thin against the grain.
Great recipe. This was my first try at cooking tri-tip and it came out perfect. I cooked it 15 minutes per side and it was just right for us. Rare in the center and medium rare on the ends. The flavor was out of this world. I'll definately be making this again! Thanks for sharing.
This is just superb! Quick to make and very very flavorful. I have never had tri-tip before and was pleasantly surprised by the tenderness and flavor. I omitted the rosemary and added a touch of smoked salt. Thank you for sharing this recipe!!