7:12 Time · 5 Ingredients · 6 Steps

My mouth is watering as I write this, that's how good this meal is. Basically its Tri-Tip covered in Rosemary and grilled for a long time. The secret ingredient, fresh rosemary.

1:00 Cook
0:02 Variance
0:10 Prepare
6:00 Marinade

4 People

Ingredients

Black Pepper
2 Tablespoons
Fresh Rosemary Leaves
2 Cups
Olive Oil
½ Cup
Plastic Wrap
40 Inches
Tri-Tip Roast
2 Pounds

Steps

1

Combine the Rosemary leaves, Pepper and Olive oil in a blender and blend finely but don't turn it into a smoothie. You should see little bits of Rosemary leaves in the mix.

0:03
2

Wash the Tri-Tip with warm water, then dry it with a paper towel. This step helps the Rosemary sauce soak into the meat.

0:02
3

Brush the Rosemary sauce onto the Tri-Tip with a brush working it into the meat fibers where you can. Layer it on thick.

0:05
4

Wrap the entire roast tightly in plastic wrap. Remove any air bubbles along the way.

0:02
5

Place in the refrigerator and let the Rosemary sauce soak into the Tri-Tip roast.

6:00
6

Place the Tri-Tip on a hot grill set to medium-low heat. The outside Rosemary will get burned and the Tri-Tip will darken, this is normal. Grilling time roughly depends on your grill, if you cook with the lid down or up, and the thickness of the Tri-Tip. Use a meat thermometer or test the meat by cutting into it once the outside is darkening.

Use LOW-MEDIUM heat, anything hotter will burn the outside too much and not cook the inside enough.

1:00

Grilled Rosemary Tri-Tip Roast

7:12 Time · 5 Ingredients · 6 Steps

Mouth watering delicious Tri-Tip covered in Rosemary and grilled to perfection.

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I'm lucky enough to be a father and husband, plus I get to work with some amazing people on making the world a better place. I try to keep my day pretty balanced so if you want to talk technology or conspiracy theory over beer, I'm down for either, as long as the beer is good.