Cooking for 4 people
Ingredients
- 3 tbsp.
yellow mustard
- 1/3 cup
beer* (microbrewery IPA of choice)
- 1 1/2 tbsp.
Worcestershire sauce
- 2 lb.
trimmed prime grade beef tri-tip, silver skin removed
- 2 tsp.
kosher salt
- 1 tsp.
freshly ground black pepper
- 1 tbsp.
granulated garlic
-
neutral cooking oil for grilling, as needed
- 1 tsp.
flaky Maldon salt or fleur de sel, for finishing
1Food Prep
In a small bowl, whisk together your mustard, beer and Worcestershire sauce. Spread this mixture all over your tri-tip, then season the tri-tip all over with 2 tsp. salt, 1 tsp. pepper and the granulated garlic.
Place your tri-tip in a plastic bag or large dish and let it rest and marinate for at least 30 minutes in the refrigerator. You can also let it marinate, refrigerated, for several hours and up to overnight.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your tri-tip on the cooler side of the grate (not directly over the coals), close the lid and grill your tri-tip for about 20–30 minutes, then turn it over and repeat.
When your tri-tip is close to your desired internal temperature, remove the lid and sear both sides of your tri-tip directly over the coals for about 3 to 4 minutes per side.
After you remove your tri-tip from the grill, cover it loosely with foil and let it rest for about 10 minutes. Once rested, cut your tri-tip in half along the grain and then slice very thinly against the grain. Dip each slice into the collected juices created by slicing and serve, sprinkled with finishing salt.
For safe meat preparation, reference the USDA website.
