Sunday, April 24, 2011

Grilled Tri-Tip

Tri-tip is a great cut of meat if you cook it properly and most importantly cut it correctly.  This has a smokey dry rub that turns into an amazing crust on the grill.


1 3-4 lb tri tip
3 tbl paprika
3 tbl chili powder
1 tbl salt
1 tbl black pepper
1 tbl garlic powder
1 tbl onion powder
1 tsp cumin
1 tsp ground mustard
1 tsp dried oregano
1 tsp cayenne
1 tsp cinnamon

This is a pretty simple dry rub.  Combine all of the spices, make sure they are mixed well.
Cut off all of the silver 'skin' and fat on the try tip, these are very tough and make it hard to cut and chew.

Massage in the dry rub until the entire piece of meat is covered.

Let sit for an hour.

Preheat grill to 450 degrees.

Spray grill with a bit of oil so the steak doesn't stick.

Grill on the first side for about 5 minutes and then turn and move to another part of the grill.

Grill for another 5 minutes and turn again. Repeat 1 more time.

Pull off grill and let sit for 10 minutes.

With a serrated knife cut at an angle and against the grain.  Cut thin slices.  

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