This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to Recipe Today I’ll let you in on a California secret: Grilled Tri-Tip.

It’s part steak, part roast, and 100% delicious.This little-known cut of beef is the star of Santa Maria barbecues and is sure to impress at yours.Because this cut isn’t always the easiest to find outside of California, it pays to have a good butcher who can cut one for you.

Beyond a doubt they’ll be impressed that you’re asking, and maybe even a little jealous that they’re not invited to dinner.In my opinion, the tri-tip steak is the gift that keeps on giving.It’s tender, juicy, super flavorful, and any leftovers can be sliced up into sandwiches or tacos the next day.

Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsGrilled Tri-Tip Recipe Recipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe.Please see the recipe card below for specific quantities.Ingredient notes Tri-Tip: The tri-tip is a small, boneless, triangular cut from the sirloin.

It usually weighs about 1 1/2-2 pounds.It resembles a thick, slightly lopsided boomerang that is laced throughout with just the right amount of marbled fat.Even though it’s a lean cut, the marbling contributes to its flavor and tenderness.

Step-by-step instructions In the bottom of a zipper-top plastic bag

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