A gorgeous tri-tip roast from US Wellness Meats was our inaugural meat for the barbecue season. It had been waiting for me in the freezer for the last few months and I was dying to season it and grill it to perfection. My mom always used to grill up tri-tip for large crowds when we were growing up, but they always came pre-seasoned and definitely were not grass-fed, so I came up with a rub that closely resembled what I remembered from childhood.
We are from California, so the Santa Maria style Tri-tip is what we most often ate. The flavors hail from the small city in Southern California and yield a mouthful of flavor with each bite. The traditional rub is just fresh cracked pepper, garlic, and sea salt, and anything added past there is kind of at your discretion. I added a little fresh rosemary and a few other things from my cupboard and we all enjoyed it thoroughly!
PHOTO CREDIT: Against All Grain – Danielle Walker
Danielle Walker – AgainstAllGrain.com
SERVES:6
PREP TIME: 10 mins
COOK TIME: 30 mins
TOTAL TIME: 40 mins
USWM Shopping List: 100% Grass-fed, Grass-finished Tri-Tip Roast
Ingredients:
- 1½ pound tri-tip roast
- 1 teaspoon fresh cracked pepper
- 1 teaspoon sea salt
- 1 teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon fresh rosemary, chopped
Instructions:
- Rinse the roast and pat it dry with paper towels.
- Combine the rub ingredients in a bowl and rub it all over the roast. Let the meat sit at room temperature for 45 minutes.
- Preheat one side of an electric grill to medium-high heat or arrange and light the coals to one side of a charcoal grill.
- Sear the meat on all sides for 8 minutes, then move it to the opposite side of the grill off of the direct heat. Close the lid and cook for 10 minutes. Flip and continue cooking for 10 minutes or until a thermometer reads 135-140 degrees for medium-rare, 140-145 for medium, or 145-150 for medium-well.
- Slice thinly against the grain for maximum tenderness.
About Danielle Walker
Our thanks to past USWM Featured Chef, Danielle Walker for sharing this beautiful recipe! Danielle is the author and photographer of the New York Times Best Selling cookbook Against all Grain. After being diagnosed with an autoimmune disease when she was 22 years old, Danielle realized that she needed to make dietary changes to end her suffering. She removed grains, lactose, and legumes from her diet, and started her blog to help others suffering from similar ailments continue to enjoy food.
With her acquired culinary skills, love for food, and an equal love for journalism, she has become a source of hope for others suffering from all types of diseases or allergies. Find more of Danielles amazing recipes at her food blog: Against All Grain
