Grilled Tri-Tip, Sliced for Sharing
Tri-tip cooks like a roast and serves like a steak. The shape is uneven, which is exactly why a two-zone fire matters — the thin end finishes first and the thick end needs a few more minutes over gentle heat.
- Cut
- Tri-Tip
- Difficulty
- Medium
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min (plus rest)
- Serves
- 6
- Season
- Spring / Summer
- Method
- Grill
Ingredients
- 1 Alaron Farms tri-tip (2–2½ lb)
- 2 tsp kosher salt
- 1 tsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dry mustard
- 2 tbsp olive oil
What You'll Need
- Gas or charcoal grill with two heat zones
- Instant-read meat thermometer
- Aluminum foil
- Long slicing knife
Before You Start
- Pat the tri-tip dry and let it sit at room temperature for 30 minutes.
- Mix the salt, pepper, garlic powder, paprika and dry mustard, then rub it over the whole roast with the olive oil.
- Note which direction the grain runs before cooking — you'll need to cut across it later.
Method
- 01
Set up two zones
Heat the grill to high on one side and leave the other side with no burners lit (or push the coals to one side). Clean and oil the grates.
- 02
Sear
Place the tri-tip over direct heat and sear 4–5 minutes per side until well browned on both faces.
- 03
Move to indirect heat
Slide the roast to the cooler side, close the lid, and cook 20–25 minutes more, turning once. Aim for 130–135°F in the thickest part for medium-rare. For food-safety decisions, follow the USDA's current minimum internal temperature guidance (see Kitchen Notes).
- 04
Rest
Move the tri-tip to a board, tent loosely with foil, and rest a full 10–15 minutes. This is a thick roast — the rest is not optional.
- 05
Slice across the grain
Cut the roast in half at the point where the grain changes direction, then slice each half thinly against the grain. Getting the direction right is the difference between tender and chewy.
Kitchen Notes
- Food safety: USDA guidance lists a minimum internal temperature of 145°F for beef roasts and steaks with a 3-minute rest. The 130–135°F target above is a culinary preference, not a food-safety minimum.
- Tri-tip is uneven by nature. If one end is much thinner, fold it under and pin it with a skewer so it cooks evenly.
- Resting matters more here than on a thin steak. Cut it early and the juice ends up on the board.
- Leftovers sliced thin make exceptional sandwiches.
How to Serve It
- Serve sliced on a platter with chimichurri, salsa verde or a simple horseradish cream.
- Excellent with grilled bread, roasted peppers, or a warm potato salad.
- Sliced cold the next day over greens with a sharp vinaigrette.
Storage & Leftovers
- Refrigerate within 2 hours and use within 3–4 days.
- Freeze sliced tri-tip up to 2–3 months; thaw in the refrigerator.
- Reheat briefly in a covered pan with a splash of stock — it's lean and dries out quickly.
Using Another Cut?
Top Sirloin Roast
Similar shape and leanness; cook to the same temperature.
Flank Steak
Much thinner — sear 4–5 minutes per side over direct heat only.
Tri-Tip, delivered from the farm.
Choose the Alaron Farms box that fits your household, set your delivery rhythm and tell us how your family likes to cook.