Ingredients
Equipment
Method
- Thoroughly coat the tri-tip roast with seasoning salt, ensuring every surface is covered to create a complete salt seal.
- Refrigerate the seasoned roast for 3-4 hours. Do not leave overnight as this can make the seasoning too intense.
- Remove the roast from the refrigerator about 1 hour before cooking to bring it closer to room temperature.
- Set up your charcoal grill for indirect cooking using trays or rails. Place a grilling rack over the indirect heat area to prevent grill marks from breaking the salt crust.
- Cover the grill and maintain a temperature between 375-425°F during cooking.
- After 20 minutes, turn the roast once, then continue cooking.
- Check the internal temperature at the 40-minute mark. You're aiming for 135°F for medium-rare.
- Once the desired temperature is reached, remove the roast from the grill and let it rest for 10 minutes before slicing.
- Slice thinly across the grain, noting that the grain direction changes throughout a tri-tip.
Nutrition
Notes
When properly sealed with salt, the meat will expand within its crust during cooking, sometimes puffing up like a pillow—this is a good sign! Be prepared for a significant amount of juice (easily half a cup or more) when slicing, so use a cutting board with deep grooves to catch it.
This roast is perfect for parties or meal prep and tastes excellent served on small rye bread slices or in sandwiches. Leftovers will keep refrigerated for up to 3 days.