It was so late by the time we cut into this amazing Glazed Tri Tip that I couldn’t get a good picture, plus we were starving, but you get the idea. This is probably one of my new favorite ways to grill. I think I’ll try it on other meats too. The glaze is ridiculously good.
We’ve been crazy, crazy busy around here. It seems like every time we think we are just getting a handle on things something else pops up. I love being busy, but this time it’s getting a bit stressful. (While we are talking about busy… if any of you have or know of someone that has an amazing cabin in Utah, we need one to shoot in for the holiday issue of Simply the Sweet Life. We will have decorations and clean etc.)
Anyway, our primary program is this Sunday and holy work. I had to write the whole darned thing, which was a good experience, but I am a bit shocked how much people complain etc. I guess everyone is different, and now I know that someone will always have something to say. But, one good thing is that the kiddos are stinkin’ excited. They sound amazing. I’m so excited for them. I think we are going to have an easy going day on Sunday after the program. I need some rest and relaxation!
What Is Tri Tip Steak?
Tri-tip steak is cut from a tri-tip roast, which is a small, triangular cut from the sirloin.
It is also known as a triangle steak, bottom sirloin steak, or Santa Maria steak.
How Can You Tell When A Grilled Steak Is Done?
You can test “doneness” by touching the steak.
If you’d like your steak medium-rare, it should feel like your cheek: tender and soft but still fleshy (as opposed to raw, which would be just soft).
If you want a medium steak, touch your chin: The steak should still be tender, but with some resistance.
Is Tri Tip Tender?
Tri tip is a fairly-tender, lean cut of beef.
You can smoke it, grill it or roast it in the oven.
Tri tip is very flavorful.
Glazed Tri Tip
Glazed Tri Tip
Description
Ingredients
- 4 Pounds Tri Tip
Rub Mixture
- 1/4 teaspoon Chili Powder
- 1 Tablespoon Worcestershire
- 1 Tablespoon Soy Sauce
- 1 Tub Beef Stock, Knorr Homestyle
Pepper Mix
- 2 teaspoons Garlic Salt
- 1/2 teaspoon Kosher Salt
- 2 teaspoons Lemon Pepper
- 1 teaspoon Pepper
Glaze for Basting
- 2 Tablespoons Apple Cider Vinegar
- 1/4 Cup Apple Cider
- 1/2 teaspoon Curry Powder
- 1/2 teaspoon Lemon Pepper
- 1 Tablespoon Worcestershire
- 4 Cloves Garlic, minced
- 4 Tablespoons Butter, unsalted
- Pinch Salt
Instructions
- About a half hour before grilling, remove the meat from the fridge so that it can come closer to room temp before cooking.
- Use this time to mix together the rub, and rub it into the meat.
- Next add the dry rub.
- Sprinkle the pepper mix on both sides of the meat and set aside until grilling.
- In a sauce pan bring all of the glaze ingredients to a simmer for 5-7 minutes, whisking continually.
- Remove from heat until ready to use.
- Reserve a small bowl of the glaze for a finishing sauce.
- Heat one side of the grill to high heat.
- Place the meat on the grill and close the lid. Let the meat get seared for about 2 minutes per side.
- Next, move the meat off of the flame and baste it with the glaze.
- Let it continue to cook for 10-11 minutes, flip the meat over and reapply the glaze.
- Let the meat cook for another 6 minutes, reapply the glaze and cook for a few seconds more rare, 1-2 minutes for medium and 3 minutes for well-done.
- Remove from the grill and tent with foil for about 5 minutes to let all the juices redistribute.
- Sprinkle with a little sea salt and serve, sliced thin.
Notes
Nutrition
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Gourmified
I'm drooling….just thought you should know. 🙂
Jennifurla
This looks fabulous, and utterly tasty.
Lisalulu
just wanted to say, YUM… now all afternoon I'll sit here at work and picture this in my mind. Also wanted to say that gee our program is Nov 13.. and we have lost more kids.. so we are having a whole sacrament program and only have 9 kids in the WHOLE of stinkin' primary (includes the 3yr old!)
Cornabys
Drooooool. That looks fantastic!