Here is a great meal on the grill that is both delicious and easy to make. And the leftover meat is great for charcuterie board dinners or sandwiches. We adapted this recipe from Cooks Meat Book.
California Barbecued Tri-Tip Roast
A roast that cooks for only 20 minutes on the grill. Slice thinly for a delicious main course. Add roasted vegetables as a side dish. Simple, wonderful - makes my roast-loving family happy!
Author: 5 Sisters Organics
Recipe type: Grilling Meat
- 6 cloves garlic, minced
- 2 T olive oil
- ½ t salt
- 1 (2 pound) sirloin tri-tip roast, trimmed
- 1 t pepper
- ½ t garlic salt
- Combine garlic, oil and salt in a bowl
- Pat meat dry with paper towels
- Poke the roast about 20 times on each side with a fork
- Rub the roast evenly with the garlic mixture
- Wrap the meat in plastic wrap
- Let the roast sit at room temperature for at least 1 hour or refrigerate for up to 24 hours
- If refrigerated, let sit at room temperature for 1 hour before grilling
- Unwrap meat and wipe off garlic paste using paper towels
- Rub it evenly with pepper and garlic salt
- Turn all burners on your gas grill to high
- Cover and heat the grill until hot, about 15 minutes
- Clean and oil grate
- Grill meat on hotter side of grill until well browned on both sides - 10 minutes
- Turn primary burner on high, and turn off the other burner
- Place meat on the cooler side of grill
- Cover and cook until meat registers 120-125 degrees for medium rare - about 20 minutes
- Transfer meat to a carving board
- Tent loosely with aluminum foil
- Let rest for 20 minutes.
- Slice meat thin against the grain and serve
Bob's Produce in Minneapolis regularly has this roast on sale. Look for specials!