Slow-Cooked Tri-Tip Steak

Slow-Cooked Tri-Tip Steak

Serves 4 to 6

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. Works well with marinades and spice rubs.

  • 1 (1-1/2 to 2 pound) beef tri-tip roast
  • 1 (-ounce) package steak spice rub
  • Charcoal
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Coat all sides of the roast with the spice rub. Place on a plate, cover and refrigerate for 2 hours. Get your coals started (we like a chimney starter) and when hot, move them to one side of the grill. Place the roast on the other side, not directly over the coals. 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. Slow cook for about an hour, or until desired doneness. Let rest for 5 to 10 minutes, then 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 carbohydrate (0g dietary fiber, 0g sugar), 27g protein
Special Diets: 

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. See our Terms of Service.

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