Santa Maria-Style Grilled Tri-Tip

1. 1

   In small bowl, mix garlic powder, salt, pepper and parsley; rub well into meat.

2. 2

   Let stand 30 minutes at room temperature.

3. 3

   Meanwhile, soak 2 cups red oak chips in water for at least 20 minutes (optional).

4. 4

   Prepare a medium-size fire on one side of a charcoal or gas grill.

5. 5

   Add chips to fire, if using.

6. 6

   Set tri-tip over fire, fat side up (with a gas grill, close lid), and brown well, 3 to 5 minutes; turn over and brown other side.

7. 7

   Move meat over area of the grill without fire, cover, and turn every 10 minutes or so, until an instant-read thermometer inserted into thickest part registers 125 to 130 degrees, 25 to 35 minutes.

8. 8

   Place meat on cutting board to rest at least 15 minutes.

9. 9

   Slice across the grain.

* Per serving · 4 servings · Values may vary.

No additional tips available.