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BBQ Tri Tip
BBQ Tri Tip

BBQ Tri Tip

Felicity MacLeod

Felicity MacLeod

Prep 3 hrs 30 mins3h 30m
Cook 30 mins30m
Serves 6

Our American friend introduced us to Tri Tip, since our first BBQ encounter with this meat cut it has been on high rotation at our BBQs. The spice rub is full of flavour and the basting process keeps the meat so tender, it is always a hit at our BBQs. The Tri Tip cut can be hard to find in Australia, Costco is your best bet, otherwise use a Beef Eye Roast.

Ingredients

  • 1 kg beef tri tip roast
  • 1 tbsp black pepper
  • 2 tsps salt
  • ½ tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp cayenne pepper
  • 1 tsp dried rosemary
  • 1 tbsp dijon mustard
  • ⅓ cup red wine vinegar
  • ⅓ cup vegetable oil
  • 4 cloves garlic (crushed)

Instructions

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  • 1
    Combine the black pepper, salt, paprika, garlic powder, onion powder, rosemary and cayenne in a small bowl. Rub all over the Tri Tip. Cover and refrigerate for . Remove and let it sit out for at room temperature.
  • 2
    Add Dijon, vinegar, vegetable oil, and crushed garlic to a jar with a lid and shake vigorously until emulsified.
  • 3
    On a low heat, place the Tri Tip on the BBQ and brush with oil and vinegar mixture. Turn every , basting generously each time. Grill for medium rare. The outside of the roast will get very dark and develop a charred crust, a signature characteristic of Tri Tip.
  • 4
    Remove the Tri Tip from the BBQ to a large platter. Let it rest for before carving into 1cm slices.

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