Our butcher recommended that we try grilling tri-tip steak with a dry rub. I found a recipe online that had both a dry rub you use to marinate the meat, as well as a sauce you baste the steak with while it's cooking.
Since it looks like this outside...
... we grilled indoors using our Cuisinart Griddler. Have I mentioned again lately how much we love this little grill?
Enough uncompensated advertising - back to the meat. I didn't take photos, but our steak looked much like this before cooking.
And after following this recipe for Santa Maria Tri-Tip, it looked like this...
... only with less red/pink because J knows that grosses me out.
It was incredibly juicy inside with a delicious charred crust on the outside thanks to the dry rub.
Tri-tip tip: slice the meat at a 45 degree angle for best results.
We will definitely make this recipe again... probably in the near future since we have another Groupon to use at the same butcher... along with some 4,000 other people. Metro DC is apparently inhabited by carnivores. Or tri-tip steak addicts like us.
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