Glazed Tri Tip

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

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Glazed Tri Tip

By Sweet Basil

Prep10 minutes mins

Cook35 minutes mins

Total45 minutes mins

Servings8

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Glazed Tri Tip! This is probably one of my new favorite ways to grill. The glaze is ridiculously good.

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Ingredients 

1x2x3x

• ▢ 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.
  4 Pounds Tri Tip
• Use this time to mix together the rub, and rub it into the meat.
  1/4 teaspoon Chili Powder, 1 Tablespoon Worcestershire, 1 Tablespoon Soy Sauce, 1 Tub Beef Stock
• Next add the dry rub.
• Sprinkle the pepper mix on both sides of the meat and set aside until grilling.
  2 teaspoons Garlic Salt, 1/2 teaspoon Kosher Salt, 2 teaspoons Lemon Pepper, 1 teaspoon Pepper
• 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.
  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, 4 Tablespoons Butter, Pinch Salt
• 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.

Recipe Notes

left overs may be refrigerated for 3-4 days

Nutrition

Serving: 1g, Calories: 420kcal, Carbohydrates: 3g, Protein: 47g, Fat: 23g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 162mg, Sodium: 1066mg, Potassium: 800mg, Fiber: 1g, Sugar: 1g, Vitamin A: 203IU, Vitamin C: 1mg, Calcium: 70mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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