Glazed Tri Tip

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

Prep Time10

Cook Time35

Total Time45

Course: 100 + BEST Easy Beef Recipes for Dinner

Servings:

Author: Sweet Basil

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.

left overs may be refrigerated for 3-4 days