Grilled Tri-Tip

1. 1

   Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.

2. 2

   Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.

3. 3

   Preheat an outdoor grill for high heat.

4. 4

   Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.

5. 5

   Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.

* Per serving · 4 servings · Values may vary.

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