Ingredients:

  • 1 (2-3 pound) Tri-Tip roast (approximately 900g - 1.3kg)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon kosher salt (15 ml)
  • 1 teaspoon freshly ground black pepper (5 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml) (Optional)
  • 1/4 cup olive oil (60 ml)
  • 1/4 cup Worcestershire sauce (60 ml)
  • 2 tablespoons balsamic vinegar (30 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 teaspoon dried rosemary (5 ml), crushed
  • 1/2 teaspoon red pepper flakes (2.5 ml) (Optional)

Instructions:

  1. Trim excess fat from the Tri-Tip, leaving a thin layer. If marinating, combine marinade ingredients in a bowl or zip-top bag. Add Tri-Tip, coat well, and refrigerate for at least 2 hours, or up to 4 hours. If not marinating, proceed to the next step.
  2. Pat the Tri-Tip dry with paper towels (if marinated). Drizzle with olive oil and rub evenly. In a small bowl, combine salt, pepper, garlic powder, onion powder, and smoked paprika (if using). Season the Tri-Tip liberally on all sides.
  3. Preheat grill to medium-high heat (about 375-400°F or 190-205°C). If using a charcoal grill, arrange coals for two-zone cooking (one side with direct heat, one side with indirect heat).
  4. Place Tri-Tip on the hottest part of the grill and sear for 3-4 minutes per side, creating a nice crust.
  5. Move the Tri-Tip to the cooler side of the grill (or lower the heat on a gas grill). Continue cooking until the internal temperature reaches your desired doneness.
  6. Remove the Tri-Tip from the grill and wrap loosely in aluminum foil. Let it rest for at least 15 minutes (ideally 20 minutes). This is crucial for retaining juices.
  7. Slice the Tri-Tip thinly against the grain. Note that the grain direction changes in different parts of the Tri-Tip, so pay close attention. Serve immediately.