Grilled Garlic Pepper Tri Tip Recipe
Grilling steak is easy! Grilled steak recipes are popular in the spring and summertime, and this delicious Grilled Garlic Pepper Tri Tip recipe is easy to prepare and grill. Serve it for your next summer party, and make enough leftovers for steak salad, tacos, or wraps!
Warm weather and grilling season have arrived and we couldn’t be happier! Outdoor entertaining is all about the food, but quite honestly, it begins with good friends.
Grilled steak recipe
I think you’ll really love this Grilled Garlic Pepper Tri Tip recipe today, Friends. Tri tip steak is one of our favorite meats for the grill! If you love New York Steak, then this Pepperoncini Steak Marinade for Grilling is also a must-try! If you love seafood, this Grilled Lemon Dill Salmon will wow your guests!
One thing I’ve learned is that the invitation list is key to good conversation and a really fun time! Change up the guest list and invite friends who you want to spend time with, ones you want to reconnect with, possibly who you have not seen in a long time!
Set a simple table with blue Ball canning jars for water glasses, simple wine glasses, and summer-fresh cloth napkins.
I used white Dollar Store plates and aluminum chargers (that I’ve had for years, from a yard sale), with World Market striped cloth napkins and yellow trim.
I tell people all the time, your table can be classy and elegant, but what most guests will remember is the conversation and the ambience of the evening.
Of course, it doesn’t hurt to have a killer main dish, right?
Summer dinner party menu
A menu is not truly complete if not accompanied by complementary dishes, but one thing I’ve learned is to keep a summer entertaining menu simple.
-Grilled Garlic Tri Tip
-Crunchy Bread (or this delicious Flatbread recipe)
Grilled Garlic Pepper Tri Tip
For the meat, we prepared 2 tri tip roasts, using the OXO Meat Tenderizer to get the meat nice and tender, and ready for grilling. (It also improved the flavor of your meat!)
With these ingredients, we prepared each tri tip roast, wrapped it in plastic wrap, and stored it in the fridge for a couple days before grilling. We have found that for best cooking results, remove the loins from the refrigerator, and let them come to room temperature before grilling.
Simple ingredients, but such tender meat that your guests are going to love! You know, the kind that you can cut with a fork!
Slather on the mayo, garlic, then coat heavily with salt and pepper.
How to grill steak
Grilling tri tip steak is an art. Practice will make you an expert. Here are some suggested cooking times, as you do not want to overcook the meat. We love our KitchenAid Full-Size Propane Gas Grill.
-Rare 8-10 minutes
-Medium 12-14 inutes
You can also use the pressure test; with your tongs, press the meat looking for …
-Rare – soft to the touch (120-125°F/49-52°C)
-Medium – firmer than rare, but yields (130-135°F/54-57°C)
-Well – firm, not yielding (160°F/71°C, and above)
Allow meat to rest.
Allow meat to “rest” for about 5 minutes before slicing. Resting tri tip steak is important, as this allows the juices and spices to return to the meat’s center.
Lastly, remember people are not coming for an elaborate feast, so serving healthy salads and a delicious meat (maybe some hearty bread), may be all you need.
Our summer dinner was delightful, easy, enjoyable and stress-free!
Grilled Garlic Pepper Tri Tip
- 2 2 lb. Beef loin trip tip roasts (4 lbs. total)
- 1/2 cup mayonnaise
- Sea salt use a lot
- 12-15 cloves garlic pressed
- Coarse-ground black pepper use a lot
- Lay each roast on a piece of plastic wrap on the counter. Cover each side of the tri tip roast with mayonnaise (about 1/8 cup each side).
- Generously season the coating on all sides with salt. Pat the pressed garlic onto the outside of each side, and then heavily cover with fresh ground pepper.
- Re-wrap eaach roast with plastic wrap and store in the refrigerator one to three days before serving.
- Prepare the grill, getting heat to at least 375°F/191°C, or better.
- Grill each roast on high for 5-10 minutes, turning down to low until the meat is cooked to desired temperature. Rare 8-10 minutes; medium 12-14 minutes.
- You can also use the pressure test, or a great instant read thermometer. With your tongs, press the meat looking for: Rare – soft to the touch (120-125°F/49-52°C). Medium – firmer than rare, but yields (130-135°F/54-57°C). Well – firm, not yielding (160°F/71°C, and above).
- Allow meat to “rest” for about 5 minutes before slicing. Resting tri tip steak is important, as this allows the juices and spices to return to the meat’s center. Slice and serve!
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