Serves: 4
Total Calories: 68
TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.
Spread the marinade on the roast, cover with plastic wrap and refrigerate for 4 to 12 hours.
Allow the roast to stand at room temperature for 20 to 30 minutes before grilling. Lightly season both sides of the roast with salt. Sear over Direct Medium heat for about 10 minutes turning once halfway through searing time. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 20 to 30 minutes more. Remove from the grill and allow to rest for about 5 minutes. Cut across the grain into thin slices. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Rosemary Tri-Tip recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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