- Using a sharp knife, cut small slits in the top of the roast; insert garlic slices into the slits.
- Mix salt, pepper, and garlic salt together in a small bowl; rub all over the tri-tip and refrigerate for at least 1 hour or up to 1 day. Remove tri-tip from the refrigerator about 20 minutes before grilling.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place the meat directly above the flame to sear the meat and lock in the juices, about 5 to 10 minutes per side.
- Turn the grill down to medium heat and continue to cook, turning occasionally, for another 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.
TipsTri-tip is not a common cut where I live, so I usually call the butcher at my local grocery store and request it the day before I need to prepare it.
Editor’s Note:Nutrition data for this recipe includes the full amount of dry rub. The actual amount of dry rub consumed will vary.
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