Tri-tip steak is cut from a tri-tip roast, which is a small, triangular cut from the sirloin. The tri-tip was popularized in California but is now more widely marketed, although you may need to request it from your butcher. It is also known as a triangle steak or bottom sirloin steak.
DIRECTIONS:
- Preheat the grill to a high setting. Place the Tri-Tip directly above the flame, fat-side up, for 5 to 10 minutes per side (depending on thickness).
- Sear until nicely browned which will lock in the juices.
- Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much.
- Check for doneness with a meat thermometer by moving the tri tip over the indirect-heat area.
- The tri tip is done when an instant-read thermometer, inserted into the thickest part, reaches 130 degrees F, 20 to 30 minutes. Close the grill over and continue to cook, if needed until you reach the recommended temperature.