Grilled Tri-Tip Roast with Caramelized Onions 'n Peppers
If you’re not familiar with a tri-tip roast, you are in for a real treat! Ultra-tender, lean and with literally no waste, this simple-to-grill cut of beef will be requested by your family again and again. A basic dry rub made of salt, pepper and garlic powder are all you need to compliment the wonderful taste of this meat or feel free to experiment with your favorites. Marinades are also wonderful and the sky’s the limit when it comes to flavor combinations.
Grilling method adapted from: How to Grill a Tri-Tip Roast by Grilling Companion
Grilling method adapted from: How to Grill a Tri-Tip Roast by Grilling Companion
Servings: 4 to 6
Ingredients
Dry Rub
- 2 teaspoons to 1 tablespoon kosher salt
- 2 teaspoons to 1 tablespoon garlic powder
- 1/2 to 1 teaspoon cracked black pepper
- 2 to 2- 1/2 pounds tri-tip roast see MPM Mini-Bites for purchasing tips
- 1 red bell pepper diced
- 1 orange or yellow bell pepper or 2 red, diced
- 1 large onion chopped
- 2 teaspoons olive oil
Instructions
- Dry Rub: in a small bowl, combine all ingredients. (You may have to adjust the quantity depending on the size of your meat) With your fingers, rub all over the top, bottom and sides of the meat, covering completely. Loosely cover and let stand at room temperature for about 45 minutes before grilling. (or cover and refrigerate for up to 1 day)
- Grilling: tri-tips are best grilled using indirect heat. Light one side of your grill on high. Do not light the other side. (If you have a charcoal grill, pile the coals to one side.) On the hot side of the grill, sear the meat for a few minutes on all sides which will create a beautiful crust. Transfer the meat to the unlit side of the grill; close the lid.
- Essentially, now you are “roasting” the meat until it achieves your desired level of doneness. How much time? Well it depends on how rare you like your meat. Having experimented with various sizes of tri-tips, most have taken anywhere from 25 to 35 minutes depending on weight and thickness. (Medium-rare is 140 degrees F.) As pieces of meat and grill temperatures vary, a meat thermometer is recommended to ensure it is cooked to your satisfaction.
- While meat is grilling, sauté the onions and peppers: heat olive oil in a large sauté pan on medium-high setting. Sauté onions and peppers for about 8 minutes, stirring frequently until nicely browned and caramelized. Cover; set aside. (Re-heat over low-medium setting while meat is resting.)
- Let the meat rest: for medium-rare, when the temperature of the meat has reached 140 degrees F, remove from the grill and allow to rest for 10 minutes. Temperature may rise another 5 degrees during this time. Slice meat against the grain into thin strips. (Photo 6) Arrange on a serving platter; top with re-heated sautéed onions and peppers.
Notes
Make Ahead and Storage Tips: rub can be applied to meat up to 1 day ahead. Cover and refrigerate. Let stand at room temperature for about 45 minutes before grilling. Store grilled meat covered in the refrigerator for up to 3 days. Cooked meat may also be frozen for up to 4 months. Reheat at 300 degrees F for about 10 minutes just until heated through or meat will become too well done.
Tri-tips usually are sold in 1-3/4 to 2-1/2 pound pieces and are so named due to the triangular shape of the meat. Try to find a piece that has a fairly consistent thickness for even grilling. As there are only 2 tri-tips per cow, they are not always readily available in chain supermarkets. If your local market doesn’t carry tri-tips, you should be able to get one from a butcher or a specialty store such as Whole Foods. Please hop over to How to Grill a Tri-Tip Roast for additional tips.
Tri-tip meat is delicious on its own with just a big platter of grilled veggies. Fabulous in fajitas, tacos, salads and as a topping for pizza…
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