Tri Tip Recipe (Tender & Easy)

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• 2.5 lb Tri tip roast (trim any large pieces of fat)
  Ingredient note

  Source: 2.5 lb Tri tip roast (trim any large pieces of fat)
• 3 tbsp Olive oil
  Ingredient note

  Source: 3 tbsp Olive oil
• 1 tbsp Sea salt
  Ingredient note

  Source: 1 tbsp Sea salt
• 1 tsp Black pepper
  Ingredient note

  Source: 1 tsp Black pepper
• 2 tsp Garlic powder
  Ingredient note

  Source: 2 tsp Garlic powder
• 2 tsp Onion powder
  Ingredient note

  Source: 2 tsp Onion powder
• 1 tsp Smoked paprika
  Ingredient note

  Source: 1 tsp Smoked paprika
• 1 tsp Cumin
  Ingredient note

  Source: 1 tsp Cumin
• 1/4 tsp Cayenne pepper
  Ingredient note

  Source: 1/4 tsp Cayenne pepper

1. Clean the grates of your grill or grill pan with an oiled paper towel before heating. Preheat grill to medium-high heat (~400 degrees F 204 degrees C) for at least 10 minutes. Leave half of the burners off for indirect heat.
2. In a small mixing bowl, whisk together the olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, and cayenne.
3. Pat the tri tip roast dry with paper towels and rub the seasoning mixture all over the meat. Allow the meat to sit at room temperature for 30 minutes before grilling.
4. Place the tri tip on the grill over direct heat. Sear for 5 minutes, until grill marks form, then flip and sear for another 5 minutes. Then, move the roast over indirect heat (a burner that’s not turned on), close the grill and cook for about 30-40 minutes, until the internal temperature reaches 125-130 degrees F (52-54 degrees C) for medium-rare, or 135-140 degrees F (57-60 degrees C) for medium, using a meat thermometer to check. (Internal temperature will rise an additional 5-10 degrees while resting.)
5. Once the roast is cooked to your desired level of doneness, remove it from the grill and let it rest for 10-15 minutes.
6. Slice the tri tip roast against the grain into thin slices. Tri tip has two different grain directions. It’s important to identify where the grain splits. Cut perpendicular to the grain on each half. (See photos above for a visual demonstration.)