This two-ingredient grilled tri-tip roast is my go-to method whenever I fire up the grill. Tri-tip is a triangular cut from the bottom of the sirloin; it’s thick, has a distinct grain, and often carries a good cap of fat. You can roast it in the oven, but grilling brings out the best texture and flavor. My simple method uses only a generous steak seasoning and a light beer to tenderize and flavor the meat.
In parts of California this cut is commonly sold and often grilled “Santa Maria style.” Traditionally that approach uses a dry rub and wood-fired cooking and is served with pinquito beans, a bright salad, salsa and bread. Tri-tip is a flavorful, shareable roast that’s perfect for family gatherings and casual BBQs.
How to prepare the tri-tip for the grill
Leave the fat cap intact—it helps keep the roast juicy and adds flavor while grilling. Coat both sides liberally with Montreal steak seasoning (a widely available McCormick blend). If you don’t have that blend, make a substitute with coarse salt and pepper, granulated garlic and onion, and a pinch of crushed red pepper for a bit of heat.
Place the seasoned tri-tip in a casserole dish and pour one bottle or can of a light beer over it. Any light lager works; for gluten sensitivity, choose a gluten-free beer. Tightly cover with plastic wrap and refrigerate. I usually marinate the roast for about six hours, flipping it at the halfway point so both sides soak up the beer and seasoning. Remove the roast from the fridge 30–60 minutes before grilling to come closer to room temperature, discard the beer marinade, and re-season both sides just before cooking.
I typically let the roast marinate about six hours, flipping it at the three-hour mark so both sides absorb flavor. When ready to grill, discard the marinade, pat the meat dry if needed, and season again to refresh the crust before it hits the grates.
How to grill the tri-tip roast
Preheat your grill to medium-high. Start with the tri-tip fat side up and sear for roughly 10 minutes to build color. Flip the roast fat side down and watch for flare-ups—the fat can cause occasional flames. After about 4–6 minutes, flip the roast back to fat side up and reduce the heat to medium-low for more gentle cooking. Monitor the internal temperature as it cooks, making brief flips as needed to avoid burning the fat.
Use an instant-read thermometer for doneness: remove the roast when the internal temperature is slightly below your target because it will continue to rise while resting. Target temperatures at removal: 125°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium-well, and 160°F for well done. For example, if you want medium-rare, pull the roast near the rare reading, tent it loosely with foil, and let it rest 10 minutes; this yields a perfect medium-rare when sliced.
When ready to serve, slice the tri-tip thinly against the grain to maximize tenderness and produce beautiful, tender slices.
Sliced properly, the roast should be tender and juicy. Serve as-is or with your favorite sauce. A medium-bodied red like Pinot Noir pairs well, or enjoy with a chilled summer sangria for a more casual pairing.
This straightforward two-ingredient approach—seasoning and beer—lets the beef shine while adding a subtle, tenderizing touch. It’s ideal for a weekend barbecue or when you want a reliable, flavorful roast without fuss.
Two ingredient grilled Tri tip
Ana Coronado
July 11, 2020
6 hrs 5 mins
45 mins
6 hrs 50 mins
Equipment
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gas grill
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casserole dish
Ingredients
- 1 2.5lb tri tip roast
- 2 tbsp Montreal steak seasoning (or equivalent)
- 1 can/bottle light beerGluten-free beer works if needed.
Substitute for Montreal steak seasoning:
- 1 tbsp coarse salt
- 1 tbsp coarse pepper
- 1/2 tbsp granulated onion
- 1/2 tbsp granulated garlic
- pinch crushed red pepper optional
Instructions
Prepare tri-tip:
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Trim only as needed; keep the fat cap intact. Rub both sides generously with Montreal seasoning or the salt-and-pepper substitute.
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Place the seasoned tri-tip in a casserole dish, pour one light beer over it, and wrap tightly with plastic wrap. Refrigerate for about six hours, flipping once halfway through.
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Remove the roast 30–60 minutes before grilling to take the chill off. Discard the marinade and re-season both sides before cooking.
How to grill the tri-tip:
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Preheat grill to medium-high. Sear fat side up for about 10 minutes, then flip fat side down for 4–6 minutes, watching for flare-ups. Flip back to fat side up, lower heat to medium-low, and continue cooking until the internal temperature approaches your target.
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Remove the roast slightly below your desired doneness (it will rise during rest). Recommended removal temps: 125°F rare, 135°F medium-rare, 145°F medium, 150°F medium-well, 160°F well. Rest loosely tented with foil for about 10 minutes.
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Slice thinly against the grain for the most tender results.
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Serve immediately. Add a favorite sauce if you like—this roast pairs nicely with simple chimichurri, barbecue sauce, or just a sprinkle of flaky salt.
Notes
Resting the roast after grilling helps redistribute juices and makes slicing easier. For best results slice thinly across the grain and serve immediately.
Nutrition
Calories:260kcal
Nutritional information is an estimate and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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