This tri tip is incredibly flavorful and tender. You know you’ve served a great steak when everyone passes on the steak sauce!! The marinade imparts such a delicious flavor throughout this meat that it is an experience of flavors on your tongue.
In medium bowl, mix together the lemon juice, oil, sugar, soy sauce, black pepper, Lawry’s garlic salt, onion, and garlic. Set aside
Place tri tip roast on a sturdy cutting board. Using a meat tenderizer or large fork, poke holes all over the roast on both sides.
Place roast in gallon sized, zip top bag.
Pour marinade over roast and seal bag well.
Place bag in a baking dish and refrigerate for up to 24 hours.
Remove roast from refrigerator two hours before grilling.
Heat gas grill on high heat. If using charcoal grill, place the coals on only one side to create a place for direct and indirect heat.
Place roast on grill, (above the coals on a charcoal grill) and sear for 5-7 minutes. Flip the tri tip over and sear on the other side for another 5-7 minutes.
On a gas grill, move roast to one side and turn off the burners directly below the meat, leaving the other burners on. Close the lid.
If using a charcoal grill, move the roast to the side without coals, do not cover.
Let the roast cook for approximately 20 more minutes. Do not over cook! Using a digital meat thermometer, check temperature. Remove meat when it registers 5 degrees less than desired finished temperature and tent with foil. Let steak rest for 10 minutes before slicing.
Slice thinly against the grain.
MEAT TEMPERATURES (Fahrenheit)
Remove from grill
Rare 130 degrees/ eat at 135
Medium Rare 135/ eat at 140
Medium 140/ eat at 145
Medium Well 145/ eat at 150
Well Done 155/ eat at 155-160