BBQ Tri Tip

Ingredients

• 1tri tip, excess fat trimmed
• to tasteFrench's yellow mustard
• to tastekosher salt

Instructions

1. 1

   Trim the beef

   Choose a good-sized tri tip and trim away any excess fat.

2. 2

   Coat with mustard

   Cover the tri tip generously with mustard. French's yellow mustard is recommended; apply it in a bowl or a plastic bag.

3. 3

   Season with salt

   Sprinkle the tri tip liberally with kosher salt.

4. 4

   Grill the tri tip

   Preheat the grill, then cook the beef directly over medium heat until it reaches your preferred doneness. For medium, aim for an internal temperature of about 66–74°C (150–165°F). The recipe also suggests judging by feel: the tri tip should feel firm when done.

5. 5

   Rest and slice

   Rest the tri tip for 10 minutes, then slice and serve.

What is tri tip?

Tri tip is a triangular cut of beef from the bottom sirloin, strongly associated with Southern California barbecue. This version follows the region’s straightforward approach: season the meat, grill it, and let the beef take centre stage.

Mustard and salt do the work here. The mustard makes a coating that helps the salt cling and develops a savoury exterior as the meat cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 42g protein, 1g carbs, 18g fat.

The beef supplies most of the protein and fat, while the mustard contributes very little carbohydrate. Pair a serving with vegetables and a modest portion of potatoes or beans for a more balanced plate.

The simple seasoning

Mustard: Use a generous coating of yellow mustard; the recipe specifically recommends French's. Its job is to coat the meat, not to turn the finished tri tip into a strongly mustard-flavoured dish.

Salt: Kosher salt is the only seasoning listed, so distribute it liberally over the mustard-coated surface. The recipe gives no measured amount, so adjust to the size of the tri tip and your preference.

Grilling over direct heat

Heat: Preheat the grill before adding the beef, then cook it directly over medium heat as directed. Keep an eye on the surface so the mustard coating browns without scorching.

Doneness: For medium, the recipe gives an internal temperature range of 66–74°C (150–165°F). If using the suggested feel test, note that firmness is subjective; a thermometer gives you a more specific check.

Resting and slicing

Rest: Leave the cooked tri tip alone for 10 minutes before cutting. This gives the juices time to settle rather than spilling out as soon as the meat is sliced.

Slicing: Cut across the grain for more tender bites. The grain can change direction across a tri tip, so check the fibres as you work and adjust the angle if needed.

What to serve with it

The publisher suggests pico de gallo as a condiment, which adds a fresh, tangy contrast to the salty grilled beef. A green salad or grilled vegetables also make a simple accompaniment.

For a more substantial plate, serve the tri tip with potatoes, beans or bread. Keep the sides relatively plain so the mustard-salt crust remains the main flavour.

Recipe notes & tips

• Trim only the excess fat, leaving the main cut intact.
• Apply the mustard evenly so the salt has a surface to cling to.
• Preheat the grill before cooking the tri tip directly over medium heat.
• Use an instant-read thermometer if you want a clearer doneness check.
• Rest the meat for the full 10 minutes before slicing.
• Look for the direction of the grain and cut across it.

Variations

• Add black pepper: Grind it over the salted surface for a peppery crust.
• Serve with pico de gallo: Spoon it alongside the sliced beef for a fresh, tangy condiment.
• Add garlic: Mix a little garlic into the mustard coating for an aromatic variation.
• Try a different mustard: Use another plain yellow mustard if French's is unavailable.
• Build a sandwich: Layer leftover slices into bread with salad or a little pico de gallo.

Common mistakes to avoid

• Leaving thick excess fat: Trim it before seasoning so the surface cooks more evenly.
• Using too little mustard: Coat the beef generously so the salt adheres across the surface.
• Skipping the preheat: Heat the grill first to begin cooking over steady medium heat.
• Relying only on feel: Firmness can be hard to judge; check the internal temperature for a more specific cue.
• Slicing immediately: Rest the tri tip for 10 minutes before cutting.
• Cutting with the grain: Check the fibres and slice across them for more tender pieces.

How to store

Refrigerate leftover tri tip in an airtight container within 2 hours and use within 3–4 days. Reheat gently in a covered pan or microwave until hot, taking care not to overcook it.

Frequently asked questions