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Tri-Tip with Honey-Garlic Glaze


You'll never see more of this triangular piece of the sirloin than you do in southern California. But on the East Coast, though it's certainly accessible, no one seems to be trumpeting it. So I'll do the trumpeting: This uber-underrated cut packs a ton of juice and flavor, despite its leanness.


Prep time
12 minutes
Cooking time
20 minutes
Total time
32 minutes

Wood Pellet Flavor -Alder, Apple, Hickory, Maple, Mesquite, Oak, Pecan


1⁄4 c
mild chile powder
1 T
Worecstershire sauce
1 T
Ground Coriander
1 T
Japanese soy sauce
1 T
beef base (paste form)
2 tri-tip steaks (2-3lbs each)
2 T
apple cidevinegar
1 T
crushed hot red flakes
jalapeno peppers (thinly sliced)
1⁄4 c
apple juice
4 T
unsalted butter
grated garlic cloves
1⁄4 c
canola or vegtable oil
1 T
garlic salt
1 T
lemon pepper
1 T
coarsely ground black pepper
1 T
cayenne pepper
1⁄2 c
extra virgin olie oil
1 T
finely chopped lemon zest
1 T
freshly squezed lemon juice
1⁄4 c
finely chopped chives
Fleur de sel


  1. Preheat one grate of a well-oiled charcoal or gas grill to high and another to low. Stir the flavor paste ingredients together and spread on all sides of the trip-tips. Combine all of the seasoning blend ingredients.

  2. Combine the vinegar and pepper flakes for the glaze in a container with a tight-fitting lid and let sit for 1-2 minutes for the flavors to develop. Add the apple juice,honey, worcestershire sauce, and garlic to the container. Melt the butter and pour over the top. Shake to combine the glaze ingredients and set aside.
  3. Sprinkle the seasoning blend evenly on all sides of the tri-tips. Using your hands or a brush, evenly, but lightly, coat the tri-tips with canlia oil.
  4. Place the tri-tips on the high temperature grate, keep the lid open, and do not move them until they are well marked and have a light char, 2-3 minutes. Flip, keep the lid open, and repeat on the second side. Move the meat to the low temperature grate, close the lid, and cook for 10 minutes.
  5. Give the glaze a quick shake and then brush the meat. Continue to brush with the glaze until desired doneness. 6 minutes for rare, 7 minutes for medium, and 9 minutes for well-done.
  6. Drizzle the liive oil on a cutting board. Add the zest, juice, chives, and fleur de sel. Top with the meat and let rest for 5 minutes. Slice the meat, against the grain, into ¼ inch slices, dredging them in the dressing. Sprinkle with fleur de sel and enjoy!

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