Teriyaki Tri-Tip


1 1 1/2 – 2lb. Tri-Tip Roast

McCormick’s® Garlic & Herb Seasoning

1 16oz. bottle KC Masterpiece® Honey Teriyaki Marinade


Trim all excess fat from tri-tip. If you wish to slow cook this roast leave the fat cap on. Season generously with garlic herb seasoning. With a small knife puncture roast 6-8 times on each side. Place tri-tip in a one gallon freezer bag and add 12oz. of marinade and set aside for at least 4 hours, this can be done overnight. Light all burners on grill and set to high. Remove tri-tip from marinade and disgard the used marinade let the roast rest on counter for 15 minutes. Clean grill grates and place tri-tip on hot grill and sear for 2 minutes on each side, while searing reduce one of the other burners to medium. After roast is seared place on medium heat burn and continue to cook for 10 minutes. Turn roast and cook another 10 minutes or so until temperature of meat at thickest part reads 130°F. Remove from grill and let rest for 10-15 minutes. Slice thin slices across the grain and drizzle with remaining 4oz. of marinade and serve with a delicious cole slaw or a potato salad.

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