Description
This grilled tri-tip recipe uses a smoky-sweet red pepper glaze and a two-zone grilling method to create a tender, juicy result with a perfect sear. It transforms an inexpensive cut of beef into a high-protein centerpiece meal for feeding a crowd.
Ingredients
- 1 tri-tip roast (approx. 2.6 lb / 1.2 kg), trimmed
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 large red bell peppers, roasted (or 1 jar (7 oz / 200 g) roasted red peppers, drained)
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable stock
- 2 tbsp light brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 tbsp fresh parsley, finely chopped
Instructions
- Prepare the Glaze Base: If using fresh peppers, roast them until charred, then peel and seed. Combine the roasted red peppers, apple cider vinegar, vegetable stock, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper in a blender; blend until smooth.
- Thicken Glaze and Marinate: Pour the blended mixture into a saucepan and simmer over medium heat. Whisk the cornstarch and cold water together in a small bowl, then whisk the slurry into the simmering glaze. Cook for 2-3 minutes until thickened. Let the glaze cool completely, then reserve 1/4 cup for basting and 1/4 cup for serving. Rub the tri-tip roast with olive oil, salt, and pepper. Place the roast in a bag with the remaining glaze; marinate for 4-12 hours in the refrigerator.
- Grill Sear: Remove the tri-tip from the refrigerator 30-45 minutes before grilling to let it reach room temperature. Set up a two-zone grill with high heat on one side. Sear the tri-tip over high heat for 4-6 minutes per side until a deep crust forms.
- Indirect Grill and Baste: Move the seared tri-tip to the low-heat indirect zone. Continue cooking for 30-45 minutes, flipping every 10-15 minutes, until the internal temperature reaches 130°F (medium-rare) or 140°F (medium). Baste generously with the reserved basting glaze during the last 15-20 minutes of cooking.
- Rest and Slice: Transfer the finished tri-tip to a cutting board and tent loosely with foil. Let the roast rest for 10-15 minutes before slicing. Identify the two different grain patterns, then slice against the grain in two separate sections for optimal tenderness.
- Serve and Garnish: Arrange the sliced tri-tip on a platter. Drizzle with the remaining reserved glaze and sprinkle with fresh parsley before serving immediately.
Notes
To achieve a tender result, allow the roast to rest for 10-15 minutes before slicing. For proper slicing, identify where the grain changes direction in the middle of the tri-tip and cut each section against its respective grain.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 100 mg