This grilled tri-tip will quickly become a meal prep staple. Bursting with meaty flavor and coated in a crust of tangy, savory seasonings, this cut will revolutionize your next barbecue.
Liberally season the steak with the umami powder and then coat in the jalapeno pilsner rub, ensuring to cover all sides.
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 the internal temperature reaches 125 to 130 degrees F with a digital meat thermomterter.
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 (direct heat) of the grill or directly on the hot coals, getting a good crust on the outside.
Rest
Allow the beef to rest for 15 to 20 minutes, to an internal temp of 135 to 140 degrees F, 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.