Slow-Cooked Tri-Tip Steak
Serves 4 to 6
Time 3 hr 10 min
The tri-tip roast or steak is the 1 1/2 to 2 1/2 pounds at the bottom of the sirloin. One reason we love it is because the triangular shape solves the problem of cooking for folks with different preferences for doneness. One end can be medium well, the other medium rare. It also works well with marinades and spice rubs.
Special Diets:
Ingredients
- 1 (1-1/2 to 2 pound) beef tri-tip roast
- 1 package steak spice rub
Method
Coat all sides of the roast with the spice rub. Place on a plate, cover and refrigerate for 2 hours.
Prepare a grill for indirect cooking.
Place meat on grill away from heat, close the top of the grill and close all vents halfway to maintain a constant low heat. Check every 15 minutes and add charcoal if necessary, turning roast over once during cooking.
Transfer to a plate and let rest for 5 to 10 minutes. Slice against the grain into 1/4-inch thick slices and serve.
Nutritional Info:
Per serving: 220 calories (100 from fat), 11g total fat, 4g saturated fat, 85mg cholesterol, 260mg sodium, 0g carbohydrates (0g dietary fiber, 0g sugar), 27g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (1-1/2 to 2 pound) beef tri-tip roast
- 1 package steak spice rub