PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

97% would make again

Grilled Tri Tip With Rosemary Glaze

by Mike Pricefeatured in Fun Summer Grilling Recipes

Ingredients

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

Glaze

  • ¾ cup light brown sugar (165 g)
  • 6 tablespoons butter
  • ½ cup worcestershire sauce (120 mL)
  • 3 large sprigs fresh rosemary

Nutrition Info

Shop ingredients with
    Calories 360
    Fat 22g
    Carbs 24g
    Fiber 1g
    Sugar 19g
    Protein 16g

Estimated values based on one serving size.

Preparation

  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!