Grilled Tri-Tip Roast | PCC Natural Markets

Grilled Tri-Tip Roast

Serves: 4 to 6

No votes yet

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Tri-tip is one of those under-appreciated cuts of meat that is absolutely perfect for the grill. It’s actually a small whole roast with just the right amount of marbling and a very attractive price. It cooks up nice and juicy and carves easily. If you prefer, try Lemon-Pepper Seasoning in place of simple salt and pepper.



Trim any tough sinew and excess fat from roast. (A little fat left on will render down and give roast a lovely finish.)

Preheat a gas grill to 400°F or prepare a charcoal grill to medium-high heat. Season roast with salt and pepper and place on the grill grate. Cover grill and cook for about 15 minutes on one side. Turn roast, replace grill cover and cook 10 minutes more.

Check temperature by inserting an instant-read thermometer into the thickest part of roast. Cook to 135 to 140°F for medium-rare. Remove to a platter and let rest, lightly tented with parchment paper or foil, for 15 to 20 minutes.

To carve, cut in half crosswise and slice thinly across the grain. Serve with a sprinkle of salt and pepper, if desired.


You may add your favorite grilling vegetables like green onions, pear tomatoes or any seasonal produce to the grill in the last 10 minutes of cooking. Brush with a little olive oil before you place them on the grill.

Recipe by Lynne Vea, PCC Chef

More about: beef, grilling, steak


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login