Tri-tip is a cut of beef that is beautifully tender and flavorsome. Here in California, you can pick it up in many supermarkets, but I hear it is a little harder to come by in other places. Even if it is a little hard to find, it is worth seeking out as it is a great option for a summer barbeque.
I prepare tri-tip with a dry rub, then grill the beef at a high heat to sear all sides. The tri-tip is then finished off with indirect heat. A full video tutorial is at the end of this post.
- 2lb tri-tip
- 2 tsp of coriander seed
- 1 tsp of cumin seed
- 2 tsp kosher salt
- 2 tsp of dark brown sugar
- 1 tsp of dry mustard powder
- Add the rub ingredients to a spice grinder or mortar and pestle and grind into a fine powder. Apply the rub to your meat a couple of hours up to a full day before barbecuing to allow the spices to infuse the meat with flavor. The sugar plays an important part in making the meat tender, so don't leave it out of the rub.
- Light your one half of tour BBQ about an hour and a half before you want to eat. Get that one side as hot as you can, you will be using it to sear the outside of the tri-tip and seal in all the juices. Sear all sides of the meat, depending on the heat of your grill, this should 2 to 3 minutes per side.
- When all sides have been seared move your tri-tip to an indirect heat and turn it every five minutes to ensure it cooks evenly. When the tri-tip reaches an internal temperature of 120 to 125 degrees Fahrenheit take it off the grill and cover it with foil. Let the meat rest in a warm spot for 20 minutes before slicing, for a lovely pink and juicy piece of beef.
- Leftovers make incredible sandwiches or a fantastic addition to a breakfast burrito.