Daily Hampshire Gazette - Established 1786

Recipe: Perfectly Grilled Tri-Tip Roast

Hands on: 30 minutes Total time: 6 hours, 30 minutes Serves: 6

1 2- to 3-pound tri-tip roast

½ cup olive oil

6 cloves garlic, crushed

1 shallot, finely minced

1 tablespoon dried oregano

1 teaspoon freshly cracked black pepper

1 lime

For the marinade: Combine the olive oil, garlic, shallot, oregano and black pepper in a heat-proof container and microwave for 45 seconds on high.

When the marinade has cooled slightly, add the juice and zest from the whole lime. Set marinade aside to cool completely.

Meanwhile, trim the layer of fat from the tri-tip.

Place the tri-tip in a large plastic zip-close bag and add the cooled marinade. Press or massage the bag to coat the meat with the marinade, which looks like a cross between a rub and a marinade. Refrigerate for 6 hours or overnight.

About 45 minutes before you’re ready to grill, take the tri-tip from the refrigerator to bring it almost to room temperature so that it’ll cook evenly.

Remove the meat from the bag and leave as much of the marinade on the meat as you can. Sprinkle the tri-tip with salt to taste.

To grill: I use a gas grill, which I heat to 500 degrees to get a good crusty sear on the meat. Cook the tri-tip for about 4 or 5 minutes on both sides until you get a good sear on each side.

Lower the heat to about 400 degrees, and cook each side an additional 8-10 minutes. Depending on the size, the tri-tip should be medium rare.

When done, remove the meat from the grill and let it rest for about 10 minutes before slicing.

Slice thinly against the grain.

Per serving: 313 calories (59 percent from fat), 30 grams protein, 2 grams carbohydrates, trace fiber, 20 grams fat (8 grams saturated), 98 milligrams cholesterol, 87 milligrams sodium.

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