Ingredients:

  • 1 (2-3 pound) tri-tip steak, trimmed of excess fat (900g-1.35kg)
  • 1 tablespoon kosher salt (15 ml)
  • 1 teaspoon freshly ground black pepper (5 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1/4 cup olive oil (60 ml)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper

Instructions:

  1. Season the tri-tip generously with salt and pepper. Place on a wire rack over a baking sheet and refrigerate, uncovered, for at least 30 minutes, or up to 1 hour. (Alternative: Apply the optional marinade and let it sit for 30 minutes.)
  2. Preheat the grill to medium-high heat (about 375-450°F or 190-230°C). If using charcoal, create a two-zone fire (hot side and cool side).
  3. Place the tri-tip on the hottest part of the grill and sear for 3-4 minutes per side, until a deep brown crust forms.
  4. Move the tri-tip to the cooler side of the grill (or reduce the heat on a gas grill).
  5. Continue cooking, turning occasionally, until the internal temperature reaches 130-145°F (54-63°C) for desired doneness.
  6. Remove the tri-tip from the grill and let it rest for at least 10 minutes before slicing. Tent loosely with foil.
  7. Identify the grain of the meat. Tri-tip has two different grain directions, so cut the steak in half at the point where the grain changes direction. Then, slice each piece thinly against the grain.
  8. Serve immediately and enjoy!