This simple beef tri-tip roast is perfect for any occasion. Grill it up low and slow and serve it as is, or slice it up for quesadillas, tacos, enchiladas, salads, sandwiches, or anything else you can think of. Great for weeknight meals or make-ahead meals for the week.
- 2 pounds/900 g tri-tip roast
- 2 teaspoons/10 mL onion powder
- 2 teaspoons/10 mL dried parsley
- 1 teaspoon/5 mL garlic powder
- 1 teaspoon/5 mL ground black pepper
- 1 1/2 teaspoons/7.5 mL sea salt
Preheat grill and prepare for indirect grilling. Lightly oil the cooking grate on your grill with a high smoke point oil.
To do this, you will need a large pair of outdoor cooking tongs, folded paper towels, and oil. Grasp folded paper towels with tongs and dip into oil. Wipe across grill grates 2 to 3 times to create a nice non-stick surface. Do this once the grill has reached full temperature and right before placing meat onto the grill grates.
Combine garlic powder, onion powder, pepper, and salt. Rub it over the surface of the tri-tip roast making sure to get an even coating.
Place tri-tip on the grill, fat side up. You can place a drip pan underneath to catch the dripping which will make a great gravy later on. Add a little water to the pan (about 1/2 cup) to help the gravy along. With the grill on low cook for about 1 hour or until the beef roast reaches your desired doneness.
Remove tri-tip roast from grill and tent with aluminum foil. Let meat rest for 10 to 12 minutes. This will help the juices to redistribute. Slice steak into a little less than 1/2 inch thick slices and serve.