How to Sandbox/How to Grill Tri Tip

Looking to grill up a tasty tri-tip steak? This recipe will make even the most inexperienced cook look like a seasoned grill-master! The aroma of this classic, succulent beef cooking on your grill will have the neighborhood drooling. Don't be surprised if they come hunting for a dinner invitation! Of course, it's a credit to your culinary prowess...

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EditIngredients

Mustard seeds
Tri-Tip meat 2 1/2 - 3 pounds
1 16 ounce bottle of steak sauce
1 1/2 sticks of butter (melted) or an equivalent amount of olive oil
Sazon Goya
Jamon
Red chili pepper
Sea salt (1 tablespoon)
Garlic paste
5 teaspoons brown sugar
Vidalia onions
Zucchini wrapped in aluminum foil
Some ginger (according to your taste)
1/2 tsp. salt, 1/2 tsp. pepper
The quantities mentioned above can be varied according to individual taste.
aluminium foil

EditSteps

1
Brush the Tri-Tip lightly with the melted butter or olive oil.

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2
Mix the mustard, sea salt, garlic paste, and Sazón goya.
3
Mix the Goya, jamón, and brown sugar to make the marinade.
4
Wrap the vegetables in aluminium foil.
5
Leave the Tri-Tip to soak in the marinade for half an hour.
6
Grill the Tri-Tip on high heat (450 - 500 degrees) for 3-5 minutes on each side to sear the outside of the meat beautifully.
- Cook on medium heat for about 10-12 minutes on each side for medium-rare.
7
Add the foil wrapped vegetables to the grill.
8
Remove the Tri-Tip from the grill and place it on a serving platter.
9
Let it rest, covered for 5-10 minutes or until it cools before slicing.
10
Remove the vegetable packet from the grill.
11
Slice the meat into thin shreds across the grain.
12
Garnish the dish with freshly cut vegetables, to give the dish a nice look.

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EditVideo

Here is a recipe and how to grill a tri-tip.

EditTips

An alternative way to avoid use of butter altogether is by just covering the steak in crushed garlic and good, fresh, black pepper.
Try adding different spice combinations to the vegetables to give it a special something.
Don't use a temperature gauge and poke a hole in the meat. This will allow the flavorful juices to seep out onto the flames and could burn the steaks in a short period of time.
Leftover tri-tip slices are great for sandwiches.
Don't forget to season it with salt and black ground pepper before cooking.

EditWarnings

Grilling should always be done outside. You may consider turning off the smoke detector.
Keep a close watch on the grill.
Keep young children and pets away from fire, to prevent accidents. If you are a kid, you might want to make this with your mother/father/big brother/sister.
Always be extra careful when cooking on an open flame. Flare-ups may occur when the steak is turned over. Be careful of burning ash.
Wear oven mitts when handling something very hot!
Be careful while flipping the steaks!
Be cautious when handling.