Instructions
- In a small bowl combine the rub ingredients.
- Place the steak in a baking dish. Coat the tri-tip on all sides with the rub. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
- In a small bowl whisk the sauce ingredients. Refrigerate until use.
- Prepare the grill for direct and indirect cooking over medium heat (350° to 400°F) .
- Sear the tri-tip over direct medium heat, with the lid closed, for 10 minutes, turning once. Transfer to indirect medium heat and grill, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 125°F , 20 to 30 minutes for medium rare (or your preferred doneness). Remove from the grill, and rest at room temperature, indoors, for 10 to 15 minutes.
- Slice the meat across the grain. Serve with the adobo sauce.
Rub
Sauce
Special Equipment
- instant-read thermometer
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