Barbecued Tri-Tip

1. 1

   Trim and discard fat from beef. Wipe meat with a damp towel, then sprinkle with garlic salt and pepper.

2. 2

   Prepare barbecue for direct heat.

3. 3

   If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.

4. 4

   If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

5. 5

   When grill is very hot (you can hold your hand at grill level only 1 to 2 seconds), lay meat on barbecue. Cook, turning as needed to brown evenly, until meat is rare in center of thickest part (cut to test) and 125u00b0 to 130u00b0 on a thermometer, about 20 minutes, or until it has reached desired doneness.

6. 6

   Transfer the tri-tip to a board and cut meat across the grain into thin, slanting slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.