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Salt, Of Coarse

It is amazing how different cuts of beef can become so associated with a specific dish or at least profile.

Skirt Steak? Fajitas. Brisket? Bar-b-que. Flank steak? London Broil.

For me, one more makes the list – Tri Tip Roast. Growing up my dad would regularly grill tri tip and always, always, always would have a salty rub on the outside. I just cannot fathom having the cut, let alone making it, and not having a salty rub for it.

The steak turned out great and the rub was a perfect complement to the meat.

The original recipe called for garlic salt. I subbed in granulated garlic in its place as I was liberal with the coarse salt. I do keep several kinds of salt in the house. My go to salt is standard grind Kosher salt. I also have iodized table salt and a coarse ground salt. The coarse salt is perfect for grilled meats and long roasting meats.

Slivers of garlic in the meat.

Great tasting dish.

Grilled Tri-Tip

Prep Time: 15 min | Cook Time: 35 min | Makes: 8

Ingredients:

  • 4 pounds tri-tip roast
  • 4 cloves garlic, peeled and very thinly sliced
  • 1/3 cup salt
  • 1/3 cup black pepper
  • 1/3 cup garlic powder

Directions:

1. Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.

2. Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.

3. Preheat an outdoor grill for high heat.

4. Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.

5. Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.

Nutritional Info:

NutritionAmount Per Serving (8 total) Calories 365 cal 18% Fat 20.9 g 32% Carbs 4.4 g 1% Protein 38.2 g 76% Cholesterol 121 mg 40% Sodium 8362 mg 334% See More Based on a 2,000 calorie diet

Source: http://m.allrecipes.com/recipe/139269/grilled-tri-tip

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Tags: , , , , , , , , , , , , ,

Categories: Beef, Grilled, kosher, Low Carb, Lunch, Main Dish 2, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

9 Comments on “Salt, Of Coarse”

  1. November 6, 2012 at 11:06 am #

    Delicious!

    Like

  2. wangondu
    November 6, 2012 at 11:50 am #

    I need to try this

    Like

  3. November 6, 2012 at 2:06 pm #

    OMW this looks like a carnivore’s heaven! As I am rubbish on the outdoor grill, I’ll be instructing my spouse to replicate this for me. Yum!

    Like

  4. Janet Rörschåch
    November 6, 2012 at 4:44 pm #

    This looks delicious. I love salt and beef. Yummy. Thank you for visiting my blog. Keep writing, investigating, sharing.

    Like

  5. November 6, 2012 at 9:56 pm #

    Great recipe, makes me want beef!

    Like

  6. November 6, 2012 at 10:45 pm #

    I wondered where that dip was heading! Good one.

    Like

  7. November 10, 2012 at 8:10 pm #

    Tri-Tip is one of my favorite cuts of meat on the grill.. I’ve cooked many of them when I was on the West Coast. I’ll have to try it your way.

    Like

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