Smoky Southwest BBQ Tri-Tip

Allergens

None

Ingredients

• 1. 2 lbs tri
• tip steak, trimmed 2. 3 tbsp chili powder 3. 2 tsp smoked paprika 4. 2 tsp ground cumin 5. 2 tsp garlic powder 6. 1 tsp onion powder 7. 1 tsp dried oregano 8. 1/2 tsp cayenne pepper 9. 1/2 tsp ground black pepper 10. 1 tbsp kosher salt 11. 3 tbsp olive oil

Instructions

1. In a small bowl, mix together chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper, black pepper, and kosher salt to create the dry rub.
2. Pat dry the tri tip steak and trim any excess fat. Rub the dry rub evenly onto all sides of the steak, ensuring it is well coated. Allow it to marinate for at least 1 hour or up to overnight in the refrigerator.
3. Preheat your grill or BBQ to medium high heat (around 400°F). In a cast iron skillet, heat olive oil over high heat until shimmering. Carefully place the tri tip onto the grill, searing each side for 2 minutes for a medium rare doneness.
4. Transfer the skillet with the tri tip back to the grill and continue cooking for an additional 8 10 minutes, or until the desired level of doneness is reached. Remove from heat and let rest for at least 5 minutes before slicing.

Chef’s Insight

1. Allow the steak to come to room temperature before cooking for more even cooking and better flavor development.

Notes

1. Be sure to let the meat rest before slicing to retain its juiciness and flavors. 2. Pair with a side of grilled vegetables or potato salad for a complete meal.