Tri-Tip Roast
May 1, 2022 • 0 comments
Picanha roast—also called Tritip Roast, sirloin cap roast, rump cap, or rump cover roast—is a delicious cut that is still relatively affordable, despite higher beef costs. So now is a great time to give it a try. You and your family will be surprised how satisfying this cut can be, if prepared properly.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (2 lbs) Beef Tri-Tip Roast
- (to taste) Salt
- (to taste) Pepper
- (to taste) Garlic Powder
Directions
- Thaw the tri-tip roast and remove roast from the packaging. Pat roast dry with paper towels.
- Pre-heat your grill to 275 degrees.
- If the fat cap on the Picanha is thicker than you like, trim it. It should be around 1/4" thick.
- Season the Picanha liberally with salt, pepper and garlic powder.
- Place the Picanha on your grill away from the flame. Use indirect heating to cook the roast until the internal temperature reaches 115 degrees.
- At this point, sear the Picanha. Move the roast to the flame side of the grill. Flip the roast every minute or so until the internal temperature reaches 123-127 degrees. Check the temperature regularly.
- Once the roast has reached temperature, remove from the grill and let it rest for 5 minutes.
- Slice the roast thinly.
- Enjoy the crisp crust and edge-to-edge pink tenderness inside!
