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Recipe Card
For the Tri-Tip
ingredients
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 tablespoons brown sugar
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
- 2 - 2 1/2 pounds beef Tri-Tip roast, trimmed
- 2 tablespoons olive oil
For the Black Pepper Sauce
ingredients
- 3 tablespoons butter, unsalted
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/3 cup brandy
- 3/4 cup beef stock
- 1/3 cup heavy cream
- 1 teaspoon cornstarch, mixed with 2 teaspoons water
- 1/2 teaspoon kosher salt
Method
Step 1
In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, brown sugar, cayenne pepper, salt, and pepper.
Step 2
Drizzle the roast with olive oil. Sprinkle the seasoning blend over the roast and massage until fully coated.
Step 3
Preheat the grill to medium/high heat.
Step 4
Place the roast directly over heat. Grill for 6-8 minutes on both sides. Move the roast to indirect heat. Continue to cook the roast until internal temperature reaches 145°F as measured by a meat thermometer, about 20-25 minutes.
Step 5
Transfer roast to a plate. Tent with foil and let rest 15-20 minutes before slicing.
Step 6
While the roast is resting, make the black pepper steak sauce. Melt the butter in a pan over medium heat. Add the shallots, garlic, and black pepper. Sauté for 2 minutes, until shallots are soft. Add the brandy and reduce by half, about 1 minute. Add the beef stock and bring to a gentle simmer. Reduce heat to low and stir in cream, cornstarch mixture, and salt. Stir until the sauce has thickened. Remove from heat.
Step 7
Transfer the roast to a carving board. Thinly slice against the grain. Transfer to a clean plate. Spoon the sauce along the middle of the roast and serve immediately.