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Grilled Tri Tip With Rosemary Glaze

by Mike Price featured in Fun Summer Grilling Recipes


for 6 servings

  • 1 ½ lb
    tri tip roast (680 g)

Dry Rub

  • 1 tablespoon
    black ground pepper
  • 1 tablespoon
    mustard powder
  • 1 tablespoon
    smoked paprika
  • 1 tablespoon
    garlic powder
  • 1 tablespoon
    onion powder
  • 1 ½ tablespoons
    kosher salt


  • ¾ cup
    light brown sugar (165 g)
  • 6 tablespoons
  • ½ cup
    worcestershire sauce (120 mL)
  • 3 large sprigs fresh rosemary
    Calories 360
    Fat 22g
    Carbs 24g
    Fiber 1g
    Sugar 19g
    Protein 16g

Estimated values based on one serving size.



  1. Combine dry rub ingredients in a small bowl and stir to combine.
  2. Evenly coat the tri tip with the dry rub and let rest at room temperature for 30 minutes.
  3. In a small saucepan, bring glaze ingredients to a low boil over medium heat. Simmer for 3 minutes, stirring frequently.
  4. Heat a charcoal or gas grill to the medium heat.
  5. Grill steak for 4-5 minutes over direct heat, then flip and grill until internal temperature reaches 125°F (52°C) on a meat thermometer.
  6. Brush the steak with the brown sugar glaze, then flip the steak and repeat, about 1 minute per side. Do this until you’ve used up about half the glaze then remove meat from the grill.
  7. Let the steak rest for 10 minutes, then slice into ½-inch (1 cm) strips against the grain.
  8. Serve with remaining glaze on the side for drizzling or dipping.
  9. Enjoy!




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