The tri tip is a triangular (go figure) cut of beef that comes from the bottom sirloin. Popular since the 1950’s in California, it has now become popular up and down the west coast. And for good reason – it might be one of the best roasts for the money. It’s a lean cut with a great beefy flavor that lends itself to multiple ways of preparation.
The inspiration for this recipe comes from my good friend Mike, a transplant from Culver City, who introduced me to the tri tip many years ago. The marinade adds a brightness while helping to tenderize, the smoke adds another subtle layer of flavor, and the reverse sear method is the best way to get a great outside crust and char with a super moist, perfectly cooked inside.
So enough talking about it, let’s get cooking!
Though I don’t have a grill here in Hawaii, I’m paying close attention in case we get a grill when I return to Colorado.