Ingredients:

  • 1 (2-3 pound) Tri-Tip Roast (approx. 900g-1.35kg)
  • 2 tablespoons Kosher Salt (30 ml)
  • 2 tablespoons Coarsely Ground Black Pepper (30 ml)
  • 1 tablespoon Garlic Powder (15 ml)
  • 1 tablespoon Onion Powder (15 ml)
  • 1 teaspoon Smoked Paprika (optional, 5ml)
  • Beef broth or red wine for deglazing pan (approx. 1/2 cup)
  • Fresh parsley, chopped for garnish
  • Chimichurri sauce

Instructions:

  1. Trim any excess silver skin from the Tri-Tip.
  2. Generously rub the Tri-Tip all over with kosher salt, black pepper, garlic powder, onion powder, and optional smoked paprika.
  3. Place the seasoned Tri-Tip on a wire rack set over a baking sheet and refrigerate for at least 1 hour, or up to 4 hours (or overnight). This helps the seasoning penetrate and dry out the surface for better browning.
  4. Preheat your grill to medium-high heat (around 450-500°F / 230-260°C) for direct grilling. For oven roasting, preheat to 425°F / 220°C.
  5. For Grill, place the Tri-Tip over direct heat and sear for 2-3 minutes per side to develop a good crust. If oven-roasting, consider searing in a hot cast iron skillet on the stovetop before transferring to the oven.
  6. Move the Tri-Tip to indirect heat or Place the Tri-Tip on a wire rack (if using) set over a baking sheet. Close the grill lid and cook/Roast until the internal temperature reaches your desired level of doneness.
  7. Remove the Tri-Tip from the grill or oven and let it rest for at least 10-15 minutes. Tent loosely with foil.
  8. Slice the Tri-Tip against the grain for maximum tenderness. Serve immediately. If you used a baking sheet deglaze it with beef broth or red wine and add to pan for au jus!