- Prep time
- 10 minutes PT10M
- Cook time
- 25-30 minutes PT30M
- 4 servings
This simple recipe allows the natural flavor of the beef to stand out. The rosemary and smokiness of the grill are wonderful accents, while the lemon zest cuts through the rich beef.
- 1 beef tri-tip roast
- 1 teaspoon fresh cracked black pepper
- 1 tablespoon kosher salt
- ¼ cup chopped rosemary
- 2 cloves garlic, minced
- 2 lemons, zested
- ¼ cup extra virgin olive oil
Preheat the grill to medium-high heat.
Salt and pepper the tri-tip.
Combine rosemary, garlic and lemon zest on the cutting board with 1 tablespoon olive oil, and rough chop to create a paste. Rub this mixture all over the beef, and add the remaining olive oil to spread evenly over the roast. Allow to sit at room temperature for 45 minutes or in the refrigerator for at least 2 hours.
Grill over direct heat to sear about 6-8 minutes per side, and then move to an unheated portion of the grill.
Start checking the internal temperature after 20 minutes. When it reaches 135°F for medium rare, take it off and let it rest for at least 15 minutes before carving. Depending on the size of your roast this could take up to 30 minutes total cooking time.
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