Sweet Grilled Tri-Tip

 

I think I would like to call this the "Summer of the Tri-Tip". It's been my "go-to" cut for grilling in 2022. First, because it has extraordinary BIG BEEF flavor. Second, because it is so easy to grill. And, last but not least, it is an absolute bargain compared to the cost of ribeye in these inflationary times.

The "sweet" part of the recipe comes from using a rub that is comprised of both sugar and salt. When grilled, the sugar caramelizes and produces the ultimate charred crust (see photo above). The salt does it's job of seasoning the meat.

To get this to work, you actually have to season the meat twice. First before a two-hour rest at room temperature. The second time is right before the steak hits the grill. The moisture that is drawn out in the first round will let the second round of seasoning cling voraciously to the meat.

Tri-Tip is a breeze to grill with a two-zone fire. Usually it's 5 minutes on each side over high heat and then 15 minutes on the indirect side. But because sugar burns, you'll have to move the steak around just a little bit more. So on the direct side over high heat, you'll have to move the steak every 2-1/2 minutes. The upside is that you will get perfect grill marks on your steak.

INGREDIENTS

4 tablespoons granulated sugar

3 tablespoons kosher salt

1 Tri-Tip steak, about 2 pounds

DIRECTIONS

1. Two hours before you grill, set steak on foil on your countertop. Combine sugar and salt in a bowl and mix thoroughly. Season both sides of the steak with the rub and let steak rest for 2 hours.
2. Prepare your grill for a two zone fire. Direct cooking over high heat on one side and indirect cooking on the other side (no heat source on the indirect side).
3. Immediately prior to cooking, season steak with rub again on both sides.
4. Place steak on direct side and cover grill. Grill for 2-1/2 minutes. Open grill and rotate steak 180º and cover grill. Cook for another 2-1/2 minutes.
5. Flip steak over on the direct side. Cover grill and cook for 2-1/2 minutes. Open grill and rotate steak 180º and cover grill. Cook for another 2-1/2 minutes.
6. Move steak to indirect side. Cover grill and cook for 15 minutes (for medium rare).
7. Remove steak from grill, tent with foil and let meat rest for 10 minutes. Then slice and serve.

Wine pairing: Cabernet Sauvignon