Grilled Tri-Tip With Rosemary Glaze
featured in Fun Summer Grilling Recipes
This dry-rubbed tri-tip is packed with flavor! The rosemary glaze adds a fragrant and savory note, while the grill gives it a perfect char.
Tasty Team
96% would make again
Ingredients
for 6 servings
Dry Rub
- 1 tablespoon freshly ground black pepper
- 1 tablespoon mustard powder
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 ½ tablespoons kosher salt
- 1 ½ lb tri-tip (680 g)
Glaze
- ¾ cup light brown sugar (165 g)
- 6 tablespoons butter
- 3 large sprigs fresh rosemary
- ½ cup worcestershire sauce (120 mL)
Nutrition Info
- Calories 330
- Fat 19g
- Carbs 23g
- Fiber 25g
- Sugar 19g
- Protein 16g
Estimated values based on one serving size.
Preparation
- Make the dry rub: In a small bowl, combine the black pepper, mustard powder, paprika, garlic powder, onion powder, and salt.
- Evenly coat the tri-tip with the dry rub, then let sit at room temperature for 30 minutes.
- Make the glaze: In a small saucepan, combine the brown sugar, butter, rosemary, and Worcestershire sauce. Bring to a simmer over medium heat and cook for 3 minutes, stirring frequently, until the sugar dissolves.
- Heat a charcoal or gas grill to medium heat.
- Grill the steak for 3-4 minutes over direct heat, then flip and grill until internal temperature reaches 125°F (52°C), 3-4 minutes more.
- Brush the steak with the brown sugar glaze, then flip the steak and repeat, about 1 minute per side. Continue until you’ve used up about half the glaze, then remove the meat from the grill.
- Let the steak rest for 10 minutes, then slice into ½-inch (1-cm)-wide strips against the grain.
- Serve the steak with the remaining glaze alongside for drizzling or dipping.
- Enjoy!
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