| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 25 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 tri-tip roast (about 1 1/2 pounds)
- Kosher salt
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon salt-free seasoning pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 (26-ounce) jar traditional pasta sauce
- 1 tablespoon chili powder
- 1 tablespoon dry mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
Instructions
- Preheat an outdoor grill to medium heat.
- Rinse roast with cold water and pat completely dry with paper towels. For the dry rub, in a small bowl, combine ingredients for dry rub. Place tri-tip on plate or platter and season with kosher salt. Rub a generous amount of dry rub into both sides of meat. Let set for 10 to 15 minutes. Repeat rub 2 to 3 times until all seasoning is used.
- While meat is resting between rubs, prepare BBQ sauce. In a saucepan over medium heat, combine pasta sauce, chili powder, dry mustard, Worcestershire sauce, and honey. Bring to a boil, lower heat and simmer for 15 minutes. Set aside about half the sauce for serving, use half as a mop while grilling.
- Oil grill or spray with cooking spray. Grill meat about 20 minutes total for medium-rare, turning and mopping with BBQ sauce every 5 minutes. Transfer meat to a cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across the grain. Serve with extra sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 457 |
| Total Fat | 21 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 7 g |
| Sugar | 16 g |
| Protein | 40 g |
| Cholesterol | 117 mg |
| Sodium | 1121 mg |
Reviews
Easy and Tasty Recipe! I’m new to grilling and this was a great beginner recipe.
This is an awesome recipe! Since we are farmers, we raise our own beef and produce. In addition to that, we make our own spaghetti sauce and other “grilling/cooking-sauces”. When you use homegrown products for this recipe, it tastes a lot better. Store meat sits out too long and loses the juice that is needed. Try going to a local farmer or butcher to purchase a tri-tip roast. They’re inexpensive and taste much better than store bought meat (which is quite disgusting these days. We also go to an Amish family and purchase (in bulk some herbs and spices from them…once again, much better than anything from the store. Definitely a great meal for a bunch of hungry farmhands!
The rub is just bland and the sauce is worse. Honestly, store bought sauce is better and that is pretty bad.
It was just ok ..juicy but bland, believe it or not. I’ve cooked many tri-tip and flank steaks, and I wish I would’ve used Aarti Sequeria’s recipe for the flank steak with onion compote instead of this :/.
So YUMMY!!!! My NEW favorite way to have tri-tip. Thanks Sandra!!!! So moist, savory and juicy. MMMM Making it for dinner again tonight.
Freakin awesome…made it with homemade mash tatters and a salad.mmmmmmm happines is all I have to say…! Thanks for the recipe!
We didn’t use the sauce but the rub was delicious!!!
not to good. it could have been a lot better.if it was cook 20mins longer.
Worked great. I used the rub. I cooked it at 425 for about 45 min. I started cooking it with the fat side on the bottom and half way in I flipped it once. One suggestion. Was a little spicy for some of the family. I will use only one tbs of Chili next time.
couldn’t be bothered to make bbq sauce with Ragu, but the Rub is amazing. This tri tip didn’t need anything more on it. The flavor was terrific. My husband told me when he was done, that he wishes he hadn’t just eaten so he could have it again. I’d never made tri tip before, and I will be making it again. And probably making it again and again and even once more after that. Oh the one thing that bugs me is it says a salf free pepper seasoning, well I couldn’t figure out what else they could mean so I used Mrs. Dash. So I could see how that being so vague could cause some to have a yucky rub.