This recipe offers a flavorful and tender tri-tip roast, enhanced with a savory herb crust and grilled to perfection.
Blend the garlic, rosemary, thyme, black pepper, salt, and olive oil into a coarse paste.
Ensure the herbs are fresh for a more vibrant flavor.
Pat the tri-tip roast dry and score the fat layer with a knife.
Scoring the fat allows the flavors to penetrate better.
Rub the herb paste evenly over the tri-tip roast and let it marinate for at least 1 hour.
For deeper flavor, marinate the roast overnight in the refrigerator.
Preheat the grill and prepare it for indirect heat. Soak wood chips in water for added smokiness.
Use oak or hickory wood chips for a traditional smoky flavor.
Sear the tri-tip roast on direct heat for 3-4 minutes per side, then move it to indirect heat and cook to desired doneness.
Use a meat thermometer to ensure precise cooking.
Let the roast rest for 10 minutes before slicing thinly against the grain.
Resting allows the juices to redistribute, keeping the meat tender.
