This Whole30 Tri-Tip is bound to be a fast favorite! Super simple to make and sure to be a hit with everyone at a dinner, party, bbq, or event. Don’t be intimidated by this popular cut of meat – it’s easy to make on the grill or in the oven.
What is tri-tip?
Tri-tip is a triangular cut of beef from the bottom of the sirloin. Look for a cut of beef at your grocery store or butcher specifically labeled “tri-tip”. It’s generally super flavorful but more budget-friendly than most cuts of steak. It’s usually very tender, assuming you don’t overcook it. Tri-tip is most often grilled, but don’t worry – we included an oven method if you don’t have a grill.
It starts with a good dry rub
The flavor of a great tri-tip is all in the marinade or dry rub. We use our Whole30 Dry Rub, which is easy and budget-friendly. It uses 7 spices you can find in most grocery stores and adds a ton of flavor to your tri-tip. We love that dry rubs are quick to make and easy to use. You simply stir all the spices together and then rub onto the outside of the meat.
Though you can cook the meat after adding the rub, for the most flavor, put it back in the fridge for up to overnight to increase flavor. Also, for best results, let your tri-tip sit at room temperature for 30 minutes before cooking to help allow for even grilling. Let the meat “rest” after cooking for 10-15 minutes before cutting it. This allows the juices to redistribute, making for a more flavorful and tender meat. Finally, cutting the cooked meat against the grain will help get tender results as well.
How to eat tri-tip
We dare you to not love it just as is – sliced and enjoyed! Some enjoy dabbing on a bit of coconut aminos like a steak sauce for it. Or, slice it up and use it all week as meal prep – adding it to lettuce wrap sandwiches, veggie bowls, or salads.
Whole30 Tri-Tip — Grill or Oven Bake!
Ingredients
- 2-3 lb tri-tip roast
- 2 tbsp compatible dry rub
Equipment
- grill optional
Instructions
- RUB 1 tablespoon dry rub onto each side of the uncooked tri-tip. Wrap in plastic wrap or foil and refrigerate for at least 30 minutes, up to overnight. Then, remove from the fridge and let come to room temperature for 30 minutes before cooking.
- Grill Instructions
- PREHEAT grill to high heat for at least 10 minutes. Place roast on grill and sear for 3-5 minutes each side.
- TURN off heat on the side of the grill with the tri-tip on it, leaving the other side of the grill on medium heat. Close the lid and continue cooking for 20-25 minutes, trying not to open the lid to allow for indirect cooking to happen.
- REMOVE from grill when a meat thermometer inserted into the thickest part reads 135 degrees for medium-rare, or until your desired doneness. Let the tri-tip rest for 10-15 minutes before slicing.
- SLICE against the grain and serve.
Oven Instructions
- PREHEAT oven to 400 degrees. Line a rimmed baking sheet with foil and place a wire cooling rack inside, if you have one.
- HEAT 2 tablespoons olive or avocado oil in a large skillet over medium-high heat. Sear the tri-tip for 3-4 minutes on each side, creating a brown crust on both sides.
- PLACE tri-tip on the wire rack and bake for 20-30 minutes, until a meat thermometer inserted into the thickest part reads 135 degrees for medium rare, or until your desired doneness.
- REMOVE from oven and cover with foil well. Let rest for 10-15 minutes before slicing.
- SLICE against the grain and serve.
