Ingredients
Scale
- 6 garlic cloves chopped
- 1/4 cup oil
- 4 teaspoons Salt
- 1/2 teaspoon whole black peppercorn
- 2 1/2 pounds tri-tip roast, with thin flat layer
Instructions
- In a blender, grind the garlic, oil, salt, and black peppercorns into a coarse paste. Pat the tri-tip dry and score its fat layer with a sharp knife, being careful not to cut into the meat. Place the meat in a sealable bag, add the garlic paste, press out the air, and seal tightly, massaging the paste to coat the meat evenly. Set it aside at room temperature for at least 1 hour, or refrigerate it for longer marination, remembering to bring it back to room temperature an hour before cooking.
- About an hour before serving, start a fire on the grill using one chimney full of charcoal briquettes. Soak about a quarter-pound of oak or hickory chips in water. Once the coals are covered in white ash, dump them onto one side of the grill, then drain and scatter the wood chips over the coals.
- Sear the flat side of the tri-tip directly over the flames with the lid off for 3-4 minutes until nicely charred. Flip and sear the lean side for another 3-4 minutes, embracing a little char for a good crust on both sides.
- Move the tri-tip to the cooler side of the grill, close the lid with the vents open, and cook to your desired doneness. Check the temperature every 4-5 minutes, aiming for 125 degrees (rare to medium-rare) in 20-25 minutes or 135 degrees (medium) in 25-30 minutes, keeping in mind that cooking times vary with grill type and fire temperature.
- Finally, remove the roast to a platter and let it rest for 10 minutes to finish cooking and allow the juices to settle. Carve it thinly (about one-fourth-inch thick) against the grain at an angle for wide slices, spooning the carving juices over the meat.
- Cook Time: 40 minutes
- Category: Main course
- Cuisine: American
Nutrition
- Calories: 150 kcal
Keywords: beef, grill
