Grilled Beef Tri Tip Roast
The tri tip is a prized cut off the bottom Sirloin on the Steer. Hard to find in a lot of places outside the West Coast it is well worth seeking out. Ask your butcher for it. It is awesome just grilled and sliced thin with some chimichurri sauce on the side. Most Tri Tip Roasts are sized just right for a family of four to enjoy and make a good meal out of. This is a Santa Maria Style (California) version of it.
1 ¾- 2 ½ lbs. Beef Tri Tip Roast
1 ½ T Kosher Salt
1 ½ T Granulated Garlic
1 T Brown Sugar
1 tsp. Black Pepper, ground
1 tsp. Parsley Flake, dried
2 tsp. finely ground coffee (optional)
Combine all of the spices (and coffee grounds if you are using them) in a bowl and mix together.
Rub the Tri Tip down with a little Olive Oil and then with the Spice Rub. Allow the roast to rest and come to room temperature while you prepare the grill.
Set up your grill for indirect cooking. If using a charcoal grill this means the coals will only be on one half of the grill. If using a Gas Grill just turn on half of the burners.
Once the grill is to temperature take the roast and sear it over the direct heat side of the grill for 5-7 minutes a side. You want a good crust on it.
Transfer the roast to the side of the grill that has no coals under it, or the side of the gas grill that is turned off, and put the lid on the grill. Cook for another 10-15 minutes, or until the roast reaches 130°f internal when checked with a meat thermometer.
Allow the roast to rest on your cutting board, tented over with foil, for 15-20 minutes. Slice thin against the grain and serve with Chimichurri Sauce if you so desire.