| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 10 min |
| Inactive: | 1 hr 10 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons Worcestershire sauce
- 3 tablespoons black pepper
- 3 tablespoons salt
- 3 tablespoons garlic
- 3 tablespoons chili pepper
- 3 tablespoons onion salt
- 3 tablespoons ground cumin
- 3 tablespoons ground cilantro
- 7 pounds beef tri-tip
Instructions
- Combine all the seasoning ingredients in a bowl. Coat the tri-tip with the rub and place in the refrigerator for 1 hour.
- Preheat grill over low heat.
- Sear both sides of the beef on the grill, then cook over low heat for about 30 minutes constantly turning or until internal temperature reaches 130 degrees F on an instant-read thermometer. Remove from grill to a cutting board and let rest for 10 minutes. Thinly slice and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 956 |
| Total Fat | 51 g |
| Saturated Fat | 19 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 110 g |
| Cholesterol | 360 mg |
| Sodium | 1287 mg |
Reviews
Fantastic flavoring to the Tri-Tip meat – we marinated it for about 7 hours and also added olive oil onto the meat before putting the marinade on. Beef was super tender and tasty!
Best Ever!
OMG from a 12 and 10 year old girls that ate 2 pounds of meat. This is the best recipe. I did tweak it a bit because I had a 2 1/2 pound tri tip roast. I only used 1 tablespoon of the dry ingredients and used all of the cilantro I also added olive oil and marinated for 8 hours. So good it is our new favorite!
made it for a birthday party, turned out sooooo great . yummy !!!
I have had tri-tip in the past, my husband hadn’t. I bought the biggest one at the store, 2.93 lbs. I used Mr. Irvine’s recipe with the subsitution of paparika instead of cilantro. (I can’t stand cilantro I followed the cooking directions, which was easy. The meat came off the grill tender, juicy and just to die for GREAT! My family couldn’t get enough of it.
A very flavorful tri-tip. Had to make a few substitutions since I didn’t have all the required ingredients. Subbed fresh cilantro and used a tsp of ground red pepper. Still turned out great!
I live in the Midwest and have looked for a tritip cut of meat for a long time…knowing how popular they are in the southwest. My husband came home with one out of the blue last night and we excitedly looked up this recipe and followed it to the “t.” Never having cooked one, or even tasted one, I wanted to be sure and follow every step correctly. The result was one of the best dishes I have ever tasted in my life. We sliced it thin and made a sandwich with it on toasted foccacia bread, topped with sauteed onions and mushrooms. The rub is a perfect blend of spices and the directions for grilling were outstanding. I was so impressed, we may fill our freezer with tritips while they are available…:D We live in a less populated area, so their availability may be short-lived. Great piece of beef and perfect instructions!