• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Girl Carnivore logo

  • Home
  • About
    • Collaborate
    • Contact
    • Privacy Policy
  • Recipes
    • Beef Recipes
    • Lamb Recipes
    • Pork Recipes
    • Poultry Recipes
    • Seafood and Fish
    • Appetizers
    • Breakfast
    • Campfire Recipes
    • Dinner
    • Grilling Recipes
    • Leftover Recipes
    • Pressure Cooker Recipes
    • Sandwiches
    • Soups & Stew Recipes
    • Sous-Vide
    • Weeknight Quickie
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Collections
  • All Recent Recipes
  • Keto & Whole 30 Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Beef Recipes

    Easy Grilled Tri-Tip

    | Yield 10 | June 1, 2021 | Updated: August 20, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

    Jump to Recipe Print Recipe
    • Facebook
    • Pin It
    • Yummly

    Tri-tip is one of those cuts that when cooked well is mouth-wateringly delicious. Perfect shaved thin for sandwiches, nachos, and of course, tacos. This version is rubbed with a blend of umami and beer blends and then grilled to perfection on the coals. Excellent for the weekly meal prep and bold beefy flavor.

    sliced trip tip topped with chimichurri and avocado

    Being from the east coast, tri-tip was a mythical cut from the West where cowboys still roamed vast and open lands. Well, at least when I was a kid that was true. Now, it’s a common cut in most markets, but personally, I feel like the West won the battle when it comes to mastering this cut (they had some time to perfect it).

    See the web story for Easy Grilled Tri-Tip here.

    Tri-tip is most commonly associated with Santa Maria-style grilling, which is a west coast thing from way back in the actual Cowboy and ranching days. Now, the grill associated with Santa Maria grilling is a charcoal-based grill with a grate that you can raise and lower to control heat.

    The same control can be mastered on any grill, but it made a name for itself along with this signature cut of beef that stuck.

    However, lacking aforementioned grill, I wanted to infuse what I associate with California flavors and see if I couldn’t nail a fresh flavor twist on the iconic cut.

    Turns out, a good bed of coals and some great spices is all you really need (not that I wouldn’t have played with the grill had I the chance).

    You only need 3 ingredients

    tri tip rubbed with spices

    Start with top-quality tri-tip, being sure to trim it as needed to remove any unnecessary fat or silver skin from the surface. Then gather your spices, for this one, I used a base of my Ooomami with the pop of OvertheFireCookings Jalapeno Lime Pilsner for my blend. That was it.

    And dang, it was good.

    How to grill a perfect tri-tip

    For this tri-tip recipe, the beef is coated in a dry rub and allowed to marinate before going over low heat and cooking for 45 minutes or so.

    Because of the connective tissue in tri-tip, a low and slow cook helps the overall tenderness, with a quick finish on the sear.

    Setting up your grill for a 2-zone fire is the key to success here. For a Santa Maria-style grill, you can raise and lower the height, increasing or decreasing heat. WIth indirect heat, aka, a 2-zone fire, you are able to manipulate the heat in a similar fashion, moving the steak from hot to cool zones.

    Like all cuts of steak you end up slicing thin, you can cook to 130 – 135 for doneness, but the longer you can milk that cook time getting there, by keeping it on the cooler side, to an internal temperature of around 140, the more time the beef has to become tender and absorb the signature grilling flavor.

    Alternatively, the rotisserie is also a great method for grilling tri-tip and getting that outside crust perfect!

    tri tip on coal

    Grill your tri-tip like a pro with these tips and tricks

    Due to the muscles that make a tri-tip, well, a tri (triangular) tip (point), the grain actually runs in 2 different directions. So when you slice “against the grain” you actually have to rotate the steak, about halfway through cutting to be sure to follow the grain and continue slicing.

    Girl Carnivore Pro Tip: Tri-tip has a thicker and thinner point, so one will cook faster than the other. When you temp the beef, make sure to temp at the thickest part and time your cook to that. The thinner point will be more done but sliced thin and on a biased, it is still incredibly delicious.

    Remember, slicing against the grain in thin strips is what creates tender bites. You can actually cause a perfectly cooked steak to become tough by not slicing it properly. “Against the grain” and on a bias minimizes the long muscle fibers, making the beef easier to chew.

    Meat myth debunked. Does cutting against the grain keep the steak juicy? No, but allowing a steak to rest properly does. Give a your tri-tip a good 15 minutes of resting time before you even think about slicing into it.

    Nailing the rest and slice is what separates a good griller from a master chef! (I just made that up, but I dare you do go up against your buddy who doesn’t wait with this knowledge and not use it to flaunt your skills a little bit).

    chimichurri

    I served this steak with a batch of quick homemade chimichurri, one of my master sauces, knowing it’s quick to drizzle on as the steak is sliced over the weeks (or seriously, try it on eggs in the morning. Thank me later).

    Want more recipe inspiration? Try some of my favorite recipes

    • Grilled Tri-Tip Steak with Mushrooms and Herb Compound Butter
    • Spiced Lamb Meatballs with Chimichurri
    • Beginner Dry Rub Smoked Pork Ribs
    • Grilled Lamb Chops with Lavender Salt
    • Beef Parmesan

    If you’ve tried this easy grilled tri-tip recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments!
    FOLLOW Along on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    grilled tri tip, sliced and drizzled with chimichurri over colorful sliced veggies
    sliced tri tip with avocado, chimichurri and peppers
    Print Recipe Pin Recipe
    5 from 1 vote

    Easy Charcoal Grilled Tri-Tip

    This charcoal grilled tri-tip is about as easy as it gets when it comes to cuts that feed a lot of people. Make this for a big party, serving as sandwiches, tacos or nachos or make for meal planning to have esy beef slices to grab all week long. With a simple spice rub and easy grill, it's the perfect way to master your tri-tip steak game.
    Course: Main Course
    Cuisine: barbeque, Fusion, Latin
    Author: Kita Roberts
    Prep Time5 mins
    Cook Time1 hr
    Resting Time20 mins
    Servings: 10
    Calories: 186kcal

    Ingredients

    • 2.5 lbs tri-tip
    • 2 tablespoon Girl Carnivore's Ooomami
    • 2 tablespoon Jalapeno Lime Pilsner Rub

    Instructions

    Clean the Tri-Tip

    • Remove the beef from the package and pat dry.
      tritip
    • Trim the steak of any excess fat or siver skin.

    Season

    • Liberally season the steak with the umami powder and then coat in the jalapeno pilsner rub, being sure to cover all sides.
      tri tip rubbed with spices
    • Allow the steak to come to room temperture for 20 minutes with the rub on it, or place in fridge for up to 6 hours until ready to grill.

    Grill

    • Preheat your grill for indirect heat by building a 2-zone fire with the charocal stacked to one side.
    • For added flavor add oak wood chunks.
    • When the grill is holding steady at around 250 degrees, place the steak on the cooler side of the grill.
    • Allow the steak to cook low and slow for about 45 minutes until it temps at 125 to 130 degrees.

    Sear

    • Finish the steak by searing it over high heat, open up your air intake and allow the grill to get hot.
    • Place the steak on the hot side of the grill or directly on the hot coals, getting a good crust on the outside.
      tri tip on coal

    Rest

    • Allow the beef to rest for 15 to 20 minutes, to an internal temp of 135 to 140, befor slicing into thin strips against the grain.
    • *See my notes above on how to slice a tri-tip

    Notes

    Serve this with fresh chimichurri, taco shells, and sliced fruits and veggies for everyone to build their own taco bar. 
    Both spice blends can be found on Spiceology.com however, you can substitute other umami powders, beef blends, and steak seasonings for this recipe. Use your favorites and experiment. The blend here is pretty outstanding and I highly recommend it. 
    Store leftovers wrapped in foil in the fridge for up to 1 week, slicing as needed.  

    Nutrition

    Nutrition Facts
    Easy Charcoal Grilled Tri-Tip
    Amount Per Serving (1 g)
    Calories 186 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 3g19%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 74mg25%
    Sodium 61mg3%
    Potassium 380mg11%
    Carbohydrates 2g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 24g48%
    Vitamin A 6IU0%
    Vitamin C 1mg1%
    Calcium 44mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    • Pinterest
    • Facebook
    • Flipboard
    • Yummly
    « Peruvian Inspired Steak and Potato Kabobs
    20 Manly Father’s Day Breakfast Recipes »

    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Tried this recipe? Leave feedback or a comment about it! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kita Roberts GirlCarnivore

    Hi, I’m Kita! The meat maven for GirlCarnivore®. I’m a freelancing creator, recipe developer, photographer, and world-traveling food junkie. 

    More about me →

    Check out the GirlCarnivore® Spiceline!

    Newest Posts

    • Keto Bang Bang Shrimp in the Air Fryer
    • Campfire Grilled Tomahawk Steak
    • Braised Beef Cheek Ragu
    • 25 of the Best Enchilada Recipes

    Fan Favorite Recipes

    • New Orleans BBQ Shrimp
    • Perfect Oven-Roasted Rack of Pork
    • Smoked Beef Tenderloin
    • Char-grilled Roast Beef

    Stay Up to Date

    Thanks for signing up! Check your email for a confirmation and make sure you actually signed up. Ugh technology.

    Footer

    About Girl Carnivore

    Girl Carnivore is a food site designed to inspire cooks from beginner to pro with recipes created by chef and culinary expert, Kita Roberts.  From savory burgers, to healthy meals, global flavor infusions cooked over grills, livefire, or in traditional ovens, #GirlCarnivore is here to help you break down barriers and make cooking fun again.

    As Seen On

    Content on GirlCarnivore.com may feature affiliate links which help support the site by paying me a commission if you use the link to purchase the product. For more information, please see my full disclosure policy.

    • home
    • Work with Girl Carnivore

    Copyright © 2022 Girl Carnivore® • Privacy Policy

    • 29