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Barbecued Tri-Tip





Yields
Makes 8 to 10 servings

Notes: Tri-tip is a triangular piece cut from the bottom of beef sirloin.

Barbecued Tri-Tip




James Carrier
 1 beef tri-tip (2 to 2 1/2 lb.)
 1/2 teaspoon garlic salt
 1/2 teaspoon fresh-ground pepper
Step 1
1

Trim and discard fat from beef. Wipe meat with a damp towel, then sprinkle with garlic salt and pepper.

Step 2
2

Prepare barbecue for direct heat.

Step 3
3

If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.

Step 4
4

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

Step 5
5

When grill is very hot (you can hold your hand at grill level only 1 to 2 seconds), lay meat on barbecue. Cook, turning as needed to brown evenly, until meat is rare in center of thickest part (cut to test) and 125° to 130° on a thermometer, about 20 minutes, or until it has reached desired doneness.

Step 6
6

Transfer the tri-tip to a board and cut meat across the grain into thin, slanting slices.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories126
% Daily Value *
Total Fat 4.7g7%

Saturated Fat 1.6g8%
Cholesterol 55mg19%
Sodium 116mg6%
Total Carbohydrate 0.1g1%

Dietary Fiber 0.0g0%
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.