Tri-tip - also called Santa Marla tri-tip, or a bottom sirloin tip roast - is flavorful and easy to cook on the grill. We like to season the meat with a dry rub made with fresh herbs. There are several well-made commercial spice mixes on the market now; if you need to save time, purchase one, adding minced garlic and fresh herbs to it.


  • Spice Rub:
  • 2 Tablespoons Minced Garlic
  • 2 Tablespoons Minced Fresh Rosemary
  • 2 Tablespoons Gound Coriander
  • 1 Tablespoon Sweet Hungarian Paprika
  • 1 Tablespoon Celery Seed
  • 1 Tablespoon Ground Mustard
  • 1 Tablespoon Cracked Pepper
  • 1 Tablespoon Kosher Salt
  • 3-Pound Tri-Tip Roast
  • 2 Tablespoons Olive Oil


In a small bowl, combine all The ingredients for the rub. Mix until well blended. Place the roast on a cutting board, brush it with the olive oil, and rub the entire surface of the meat with the spice mixture. Wrap in plastic and refrigerate for at least 1 hour or up to 24 hours

Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. Place the roast on the center of the grill, cover the grill, and cook, turning once after 15 minutes, for a total of 30 minutes for medium rare. Remove from the grill and allow to rest 15 minutes before carving.

Timesaver: Buy a prepared dry rub. Serves 6 to 8

Print this recipe

Submitted 6/2/05.
Submitted By: Lionel Mandrake

Grilled Tri-Tip with Savory Dry Rub