Tri-tip is a triangular
roast from the bottom side of the sirloin. This flavorful cut becomes even more
delicious when seasoned with a chile-based rub. If you can’t find tri-tip,
substitute a sirloin roast or a New York strip roast.
SOUTHWESTERN GRILLED BEEF
Serves: 4-6 Difficulty Level: 2 (of 5) Prep
Time: 5 Minutes Ready In: dependent on size of roast
INGREDIENTS:
• 2 teaspoons chili powder
• 2 teaspoons chopped jalapeño chile
• 2 teaspoons salt
• 2 teaspoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon packed brown sugar
• 1 teaspoon freshly ground pepper
• 2 garlic cloves
• 1 (1 1/2- to 2-lb.) beef tri-tip roast
PROCEDURE:
• Place all rub ingredients in mini food processor or blender; process to form
moist rub. Spread over roast. Cover and refrigerate at least 2 hours or up to
24 hours.
• Light two outside sections, leaving middle section unlit (three-burner
grill). Or light one side and leave other side unlit (two-burner grill). Place
drip pan on unlit side. Heat on high until hot. Reduce heat to medium to
medium-high.
• Place beef directly above heated part of grill; cover grill. Grill 4 to 6
minutes or until lightly browned, turning once. Move beef away from heat, over
drip pan. Cover and grill 15 to 20 minutes or until internal temperature
reaches 120°F. to 125°F. for medium-rare or until of desired doneness.
• Place roast on cutting board; cover loosely with foil. Let stand 10 minutes;
thinly slice.
Enjoy!
CHEF PHIL
