Grilled Tri-Tip Roast
Serves: 4 to 6
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 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, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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