Ingredients
2 1/2 pounds tri tip roast
1 1/2 teaspoons garlic salt
1 tablespoon seasoning salt
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon sugar
2 teaspoons garlic powder
1 tablespoon dried or fresh parsley
1/4 cup olive oil
Instructions
- In a small bowl, combine garlic salt, seasoning salt, kosher salt, pepper, sugar, garlic powder, and parsley.
- If grilling, trim the fat cap. If oven roasting, leave it on. Rub the spice mixture over the roast.
- Place in a zip-top bag with olive oil, seal, and massage the marinade into the meat. Refrigerate for up to 8 hours, turning occasionally.
- Remove the roast from the fridge 30 minutes before cooking.
- For the Grill: Preheat grill to high heat for 15–20 minutes.
- Sear roast for 2–3 minutes per side over high heat.
- Move to indirect heat and cook with the lid closed for 20–25 minutes, or until desired internal temperature is reached (135°F for rare, 145°F for medium rare).
- Rest for 10–15 minutes, then slice against the grain.
- For the Oven: Preheat oven to 400°F.
- Sear roast in a hot skillet with olive oil for 3–4 minutes per side.
- Transfer to a rack on a foil-lined baking sheet.
- Roast for 20–30 minutes, or until desired internal temperature is reached (130–135°F for rare, 135–145°F for medium rare).
- Rest for 10–15 minutes before slicing against the grain.
- Optional: Use drippings and broth to make a simple pan sauce.
Notes
- Let the meat rest before slicing to retain juices.
- Slice against the grain for maximum tenderness.
- Adjust spices to suit your preferred flavor profile.
- Use a meat thermometer for precise doneness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling or Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 350
- Sugar: 0g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 110mg
