Ingredients:

  • 1 (2-3 pound) tri-tip roast, trimmed of excess fat
  • 2 tablespoons Olive Oil
  • 4 cloves garlic, minced
  • 2 tablespoons coarse sea salt (or kosher salt)
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Pinch of Fresh parsley, chopped (Optional)

Instructions:

  1. In a small bowl, combine olive oil, minced garlic, salt, pepper, garlic powder, and onion powder. Mix well.
  2. Place the tri-tip in a large resealable bag or container. Pour the marinade over the meat, ensuring it's evenly coated. Seal the bag or cover the container and refrigerate for at least 4 hours, or preferably overnight, turning occasionally.
  3. Prepare your grill for indirect heat. For a charcoal grill, push the coals to one side. For a gas grill, turn off one or two burners, leaving the others on medium heat. Aim for a grill temperature of around 275-325°F (135-165°C).
  4. If desired, sear the tri-tip over direct heat for 2-3 minutes per side to develop a nice crust.
  5. Place the tri-tip on the cool side of the grill, away from the direct heat source. Close the lid and cook until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium, or 140-145°F (60-63°C) for medium-well. Use a meat thermometer to monitor the temperature.
  6. Remove the tri-tip from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavourful roast.
  7. Identify the grain of the meat and slice the tri-tip thinly against the grain for maximum tenderness.
  8. Garnish with fresh parsley, if desired, and serve immediately.