Directions: |
Directions:Prepare marinade:
1. In a small bowl, combine all the spices, garlic salt, seasoning salt, kosher salt, pepper, sugar, granulated garlic, and parsley.
2. If you are grilling, trim the fat cap from the roast. If oven roasting, no need.
3. Rub the spice mixture all over the roast with your hands. Place in a large ziplock bag and add olive oil. Seal the bag and massage the oil into the meat. Place in the refrigerator and marinate, turning a couple of time, for about 8 hours. (8 hours is ideal, but it can be as short as an hour and half). The longer you marinate, the more flavor there will be. You can leave it marinating in the refrigerator for up to 3 days.
Grilling:
1. Remove the meat from the refrigerator 30 minutes before you plan to cook.
2. Preheat your grill to high heat. Make sure you give it a good 15-20 minutes to heat up.
3. Place the roast on a plate and discard the marinade (or save it to add to a pan sauce if you plan to make one).
4. Grease the grill or brush oil directly on the meat.
5. Sear the roast over high heat for about 2-3 minutes until it is nicely browned. Flip over (grease again if necessary) and sear the other side for 2-3 minute. Keep the lid shut as much as possible.
6. Turn off the heat on the side of the grill that your meat is on. We are cooking it over INDIRECT heat. Lower the other side of the grill to low heat. If you are cooking over charcoals, arrange the meat and charcoals so that the meat is off to the side, not cooking directly above the charcoal.
7. Grill without opening the lid for about 20-25 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Rare is 135 degrees. Medium rare is 145. Use a meat thermometer inserted in the center to check the temperature.
8. Remove the roast from the grill, and place on a rimmed serving platter. Cover well with foil, and let rest for 10-15 minutes.
9. Slice against the grain and serve.
Oven Roasting:
1. Remove the meat from the refrigerator 30 minutes before you plan to cook.
2. Preheat oven to 400 degrees.
3. Line a rimmed baking sheet with foil and place an oven safe cooling rack on top, and set aside.
4. Heat a large skillet over medium high heat. Add 2 T olive oil. When the oil is shimmering, place the roast in the pan, fat side up. Sear the roast for about 3-4 minutes, until a brown crust has developed. Flip and sear the other side.
5. Place the roast on a cooling rack. Save the marinade and oil from searing for a pan sauce, if you choose to make one.
6. Put the roast in the oven and bake at 400 degrees for about 20-30 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Rare is 130-135; medium rare is 135-145. Don't cook it past 145 or it will get dry and tough.
7. Remove the roast from the oven, and cover well with foil. Let rest for 10-15 minutes.
8. Slice against the grain and serve.
To Make Pan Sauce:
1. Save all meat drippings and excess marinade. Add to a small saucepan with 2 cups of beef broth. Bring to a boil. In a small bowl, combine 1/3 cup cold water with 3 T flour. Whisk until smook and then slowly pour into the boiling broth. Continue simmering for 5-10 minutes until thickened. Add 2 T butter, season with salt and pepper, and serve with meat.
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This recipe for Marinated Tri-Tip is from