Monday, July 6, 2015

Grilled Tri-Tip Roast with Mushrooms

I'm posting a tri-tip roast similar to one that Ellen posted last year. because it's easy to forget the great recipes that are there and I, for one, like to compare two recipes and find my own way after getting good hints from both. Tri- tip is a fairly lean cut of beef from the bottom sirloin and has a triangular shape to it, hence the name. If you do not see it in your meat section, you can ask the butcher to cut you one. I spy them out when they are on sale and freeze them for a beautiful, yet simple to prepare company meal.

  • 2 - 2 1/2 lb (1 Kg) tri-tip roast
  • 2 tsp salt
  • good shake of pepper 
  • garlic powder
  1. Rub roast with salt and sprinkle with pepper and garlic all over. Let sit in fridge for several hours and then at room temperature for about half hour before grilling.
  2. Grill on high heat (375 F) for 7 minutes or until nicely browned, on each side. 
  3. With one element off and one or two on, cook roast on element that is turned off allowing the heat of the elements on each side (or one side) to do the slow roast, lid closed, at 350 F. 
  4. Roast about 25 - 30 minutes, until internal temperature is 145 F. for medium done. Let sit 10 minutes before carving. Check direction of the grain (easiest to see when it's raw, so make a mental note) and carve across the grain in thin slices.* (see below) Serve with mushrooms, roasted potatoes and/or yams and a salad.  Serves 6 - 8
Cooked mushrooms

To make ahead . . . slice 1 pound button mushrooms and cook in 1 - 2 Tbsp butter until juices mostly disappear, a few minutes, Continue stirring until tender or add 1/4 cup white wine (optional) and cook until juices disappear again, about 5 minutes. At this point the mushrooms should still be light and  not too soft. Set the pan aside and re-heat them just before serving.

On Carving Meat against the Grain: 

* Have you ever come away from a buffet table with a slice of roast on your plate that just seems hard to chew? The main reason could just be how it was cut. Carving meat with the grain leaves muscle fibres long and hard to chew, while cutting  across the grain (fibers) makes them shorter (barely held together) and tender. In the above photos you can see how the grain in the raw piece of meat changes direction about half way through. The knife shows the direction going across the grain. To get a tender bite, it will help to keep this in mind when you carve, by cutting it in half and changing direction half way through or creating a circular kind of carve as pictured.


  1. I will store this away when I carve a roast again, this is so true & never thought about it,thanks,phyllis

  2. Great tips for a tri-tip!!! I have not made one of these roasts but will look for them now. I looks delicious!

  3. Yum! Keep the grilling recipes coming!

  4. Thanks very much for the carving tip. I can see it's important to change direction, or else cut the entire roast in half before you start carving.

  5. Here in Fresno we grill Tri-Tip all the time. In addition to the carving tip, the other important tip is to let it sit for 10-15 minutes. I grill the Tri-Tip slightly less than my final "done" state. Then I cover the Tri-Tip with tin foil then cover the whole roast with an old towel to keep it insulated for 10-15 minutes (then you can carve it). This allows the meat to continue cooking and stay moist & juicy, without getting dry and overdone. Definitely worth the extra time!