Grilled Tri-Tip

This is a cut that we were able to find easily when we lived in California, and while I am not a huge lover of beef, I have enjoyed both the texture and the flavor of this cut. We found some and served it as part of a mixed grill for a special birthday! It was delicious/. 1/4 cup oil ▢4 garlic cloves minced ▢3 tablespoons minced fresh rosemary ▢3 tablespoons minced fresh thyme ▢Salt and freshly ground black pepper ▢2 1/2 pounds tri-tip roast (see note 1) In the bottom of a zipper-top plastic bag, add oil, garlic, rosemary, thyme, 1 tablespoon salt, and 1 ½ teaspoons pepper. Pat the tri-tip dry with paper towels and score the fat layer with a sharp knife (cut through the fat but not meat). Add steak to the bag with paste and turn to coat. Marinate at least 1 hour or up to 2 hours. Let stand at room temperature 30 minutes before grilling. Preheat grill over high heat for 10 minutes. Clean and oil grate. Grill tri-tip over direct heat, turning occasionally, about 3 to 4 minutes per side, until browned and charred. Move tri-tip to indirect heat and continue cooking to desired doneness temperature, about 20 to 30 minutes longer: 120 to 125 degrees F for rare, 130 to 135 degrees F for medium rare, 140 to 145 degrees F for medium, 150 degrees F for medium well, and 160 degrees F for well done. Transfer tri-tip to a cutting board and let rest for 10 to 15 minutes. Slice thinly against the grain. Recipe Video