Tri Tip is my favorite cut of beef roast. We make this at least once every couple of weeks. Because there are only three of us (unless we have company), this lasts us for a couple of meals and a few lunches.
Unfortunately, it can’t be found everywhere. I first sampled this at a Safeway grocery store in Northern California where you can find this easily. I think it’s a West Coast cut of meat. You can obtain it on the East Coast, but you need to go to your butcher and request it. Some will order it and some will not, so it all depends on the store and their policies. Luckily for me, it’s available here in Hawaii so I don’t need to do any type of special ordering to enjoy my favorite grilled Tri Tip Roast.
You can grill this meat with just salt and pepper sprinkled on it but the garlic really heightens the flavors of the roast. This is a family favorite and it’s perfect for family dinner or for when company comes over. If you prefer, you can also roast this in the oven.
Grilled Garlic Tri Tip Roast
skinnymerecipes.com
Serves: 10-12, Calories 179, Fat 9 g, Saturated Fat 3 g, Carbs 1 g, Fiber 0 g, Net Carbs 1 g, Sugar 0 g, Protein 21 g
Weight Watcher’s Point’s Plus: 4 pts, Weight Watcher’s SmartPoints: 4 pts.
Ingredients:
- 2 1/2 – 3 pound Tri Tip Roast, trimmed of excess fat
- 1 tablespoon Olive Oil
- 2 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 5 cloves of garlic, thinly sliced
Directions:
Brush steak (front and back) with olive oil, you most likely will not use all of it. Discard remaining olive oil.
In a cup or small bowl, mix together sea salt, pepper and garlic powder.
Rub all over steak; front, back and sides.
Using a sharp knife, cut slits into the top of the roast, about 1 inch apart. Stuff with garlic slices.
Refrigerate for an hour (or overnight). Remove meat from refrigerator 30 minutes before grilling.
Preheat grill on high heat until temperature inside of grill reaches 450 – 500 F. Grill on high heat for 5 minutes per side.
Turn the grill down to medium heat and continue cooking meat for another 7 – 10 minutes on each side.
Remove from grill and let meat rest for at least 5 minutes. Slice meat and serve.
- 2½ - 3 pound Tri Tip Roast, trimmed of excess fat
- 1 tablespoon Olive Oil
- 2 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 5 cloves of garlic, thinly sliced
- Brush steak (front and back) with olive oil, you most likely will not use all of it. Discard remaining olive oil.
- In a cup or small bowl, mix together sea salt, pepper and garlic powder.
- Rub all over steak; front, back and sides.
- Using a sharp knife, cut slits into the top of the roast, about 1 inch apart.
- Stuff with garlic slices.
- Refrigerate for an hour (or overnight). Remove meat from refrigerator 30 minutes before grilling.
- Preheat grill on high heat until temperature inside of grill reaches 450 - 500 F. Grill on high heat for 5 minutes per side.
- Turn the grill down to medium heat and continue cooking meat for another 8 - 10 minutes on each side.
- Remove from grill and let meat rest for at least 5 minutes. Slice meat and serve.
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