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An old family recipe from my husband.
Serves: 8 servings
  • a 2.5-ish lb tri-tip roast
  • lemon pepper
  • Montreal Steak Seasoning
  • garlic salt
  1. Lay the tri-tip roast on a baking sheet and season both sides liberally with lemon pepper, Montreal Steak Seasoning, and garlic salt. Cover with plastic wrap and let sit at room temperature for 30 minutes. Place tri-tip on a grill over low flame with the cover down for 15 minutes, then flip, cover, and continue cooking to the desired level of doneness. Ours is usually medium. You can use a meat thermometer to check the internal temperature; 145°F for medium-rare, 155°F for medium, and 165°F for medium-well. Remove the tri-tip from the grill, place on a clean cutting board, and cover with foil. Allow to rest for 15 minutes before slicing thin and serving.
Recipe by Lulu the Baker at https://luluthebaker.com/speedys-grilled-tri-tip/