Directions:
- Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
- Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.
- Preheat an outdoor grill for high heat.
- Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.
- Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 816.4 Kcal (3418 kJ) | ||
| Calories from fat | 410.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.65g | 70% | |
|---|---|---|---|
| Cholesterol | 308.38mg | 103% | |
| Sodium | 11315.85mg | 471% | |
| Potassium | 1554.36mg | 33% | |
| Total Carbs | 6.81g | 2% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 96.33g | 193% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 5.5mg | 31% | |
| Calcium | 164.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 160.33 Kcal (671 kJ) | ||
| Calories from fat | 80.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 70% | |
|---|---|---|---|
| Cholesterol | 60.56mg | 103% | |
| Sodium | 2222.24mg | 471% | |
| Potassium | 305.25mg | 33% | |
| Total Carbs | 1.34g | 2% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.46g | 9% | |
| Protein | 18.92g | 193% | |
| Vitamin C | 0.2mg | 2% | |
| Iron | 1.1mg | 31% | |
| Calcium | 32.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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