California Barbecued Tri-Tip Roast

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
Prep time
Cook time
Total time
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!
Recipe type: Grilling Meat
Cuisine: American
Serves: 4-6
  • 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
  1. Combine garlic, oil and salt in a bowl
  2. Pat meat dry with paper towels
  3. Poke the roast about 20 times on each side with a fork
  4. Rub the roast evenly with the garlic mixture
  5. Wrap the meat in plastic wrap
  6. Let the roast sit at room temperature for at least 1 hour or refrigerate for up to 24 hours
  7. If refrigerated, let sit at room temperature for 1 hour before grilling
  8. Unwrap meat and wipe off garlic paste using paper towels
  9. Rub it evenly with pepper and garlic salt
  10. Turn all burners on your gas grill to high
  11. Cover and heat the grill until hot, about 15 minutes
  12. Clean and oil grate
  13. Grill meat on hotter side of grill until well browned on both sides - 10 minutes
  14. Turn primary burner on high, and turn off the other burner
  15. Place meat on the cooler side of grill
  16. Cover and cook until meat registers 120-125 degrees for medium rare - about 20 minutes
  17. Transfer meat to a carving board
  18. Tent loosely with aluminum foil
  19. Let rest for 20 minutes.
  20. Slice meat thin against the grain and serve
Bob's Produce in Minneapolis regularly has this roast on sale. Look for specials!


Author: Joan Vaughn

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