Description

This grilled tri-tip steak boasts irresistible flavors with a simple prep. Featuring a blend of spices and a homemade barbecue sauce, it’s ideal for quick dinners or gatherings.

Ingredients

Scale

2 to 2 ½ pounds tri-tip roast, about 1½ inches thick
1 tablespoon freshly ground black pepper
2 teaspoons garlic salt
1 teaspoon mustard powder
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 handful oak, mesquite, or hickory wood chips
1 batch tri-tip barbecue sauce (recipe below)
½ cup ketchup
¼ cup steak sauce
1 teaspoon garlic powder
2 tablespoons granulated sugar
1 tablespoon worcestershire sauce
1 tablespoon cider vinegar
2 tablespoons water

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Instructions

Mix the rub by combining black pepper, garlic salt, mustard powder, paprika, and cayenne pepper in a bowl. Press the mixture into the tri-tip roast, wrap in plastic, and chill for 3 to 24 hours.
Soak the wood chips in water for at least 30 minutes before grilling.
Prepare the barbecue sauce by heating ketchup, steak sauce, garlic powder, sugar, Worcestershire sauce, cider vinegar, and water in a saucepan for 5 minutes, then cool and refrigerate.
Set up the grill for two-zone cooking at medium heat, cleaning the grates and adding soaked wood chips to produce smoke.
Sear the tri-tip over direct heat for about 5 minutes, then shift to indirect heat for 20 to 30 minutes, until reaching an internal temperature of 140°F.
After grilling, let the tri-tip rest for 5 to 10 minutes before slicing it thinly on the diagonal across the grain and serving with barbecue sauce.

Notes

For a stronger BBQ flavor, let the meat marinate overnight with the rub.
Experiment with different types of wood chips for varying smoke flavors.
Ensure the grill is preheated fully before placing the tri-tip for best results.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 800mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 27g
Cholesterol: 80mg