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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
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Exclusively for Prime members in select ZIP codes.

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.

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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  • 1 (1-1/2 to 2 pound) beef tri-tip roast
  • 1 package steak spice rub
Shop with Prime

Exclusively for Prime members in select ZIP codes.