Prep: 10 minutes | Cook: 30 minutes | Rest: 10 minutes | Makes: 4-6
INGREDIENTS:
- 2-3 lbs. tri-tip roast
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
INSTRUCTIONS:
- Preheat your grill to medium-high heat, aiming for around 400°F (200°C).
- In a bowl, combine the olive oil, garlic, rosemary, thyme, paprika, salt, and black pepper.
- Score the surface of the tri-tip, making shallow cuts across the meat in a diamond pattern.
- Rub the marinade all over the tri-tip. Allow the meat to marinate for at least 30 minutes.
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Place the tri-tip directly over the heat. Grill for about 10-15 minutes on each side. Remove the tri-tip from the grill and let it rest for about 10 minutes before slicing.
NUTRITION:
Calories: 300 | Protein: 35g | Carbohydrates: 1g | Fat: 17g | Fiber: 0g
CHEF'S KNIFE TIP:
When scoring the surface of the tri-tip roast, use your chef's knife to make shallow cuts across the meat in a diamond pattern. This not only helps the marinade penetrate the meat more effectively but also aids in tenderizing the roast and adds visual appeal when grilled.
