Guest Author - Sandie Jarrett
Delicious, flavorful grilled tri-tip (bottom sirloin) beef is the perfect way to begin the weekend. Serve with lots of sides, crusty French bread, and a glass of ice cold lemonade.
Serves 6 - 8
1-1/2 to 2 pound beef tri-tip (bottom sirloin) roast
Cajun Dry Rub Seasoning Blend (click on link below for recipe)
Rub a little olive oil over the entire surface of the meat, then rub the entire surface with the Cajun Dry Rub Seasoning Blend (about 10 – 12 tablespoons), coating well. Wrap in plastic wrap and refrigerate for up to 24 hours.
Prepare a medium hot fire in either a charcoal grill or gas grill. Place the tri-tip over the center of the heat source, cover, and cook. For medium rare, turn meat once after 15 minutes and continue cooking for 15 minutes or until an instant read thermometer registers 145°F. Adjust cooking time for medium or well done meat. Remove from grill, cover with foil. And allow to rest 15 minutes before carving into thin slices.
We always grill Tri Tip outside on the gas grill but you can roast it indoors in the oven on a rack it you like. Place the seasoned meat on a rack inside a roasting pan and roast in a 325°F preheated oven for 60 – 70 minutes or until an instant read thermometer registers 145°F.
Allow the meat to absorb the dry rub for at least one hour before cooking. Remember, the longer the uncooked meat sits with the seasoning on it, the more flavor it will absorb. Overnight is best.