Steak is one of the first things we think of when it comes to summer cooking on the grill, but every once in a while I just need a good roast to mix things up. But when the temps are high, turning on the oven is the absolute LAST thing I want to be doing. If the house isn’t cool, I can’t sleep. And if I can’t sleep, ain’t no one want to be around me…so yeah, keeping the oven off is a priority most of the summer.
Grilling roasts can be a bit tricky, depending on your BBQ and the size of the roast. More than doable for sure, but sometimes you just gotta keep a bit more of an eye on it. A tri tip roast though, is a godsend for that summer roast fix – it’s the roast that cooks like a steak. Easy peasy.
So what is a tri tip roast? It comes from the sirloin and is triangular in shape, which is what gave it its name. A tri tip has honestly become one of my absolute favourite cuts of beef since we started getting it. It’s flavourful and tender and easy to cook. What more can you ask for in a cut of beef?!
So when you start with your tri tip, you’ll want to trim it up a bit. I usually remove the fat cap – honestly I primarily do this because then it leaves more meat surface to cover in seasoning, rather than fat that might end up being trimmed off. Then trim any straggly bits of fat and silver skin. Under the fat cap will be some silver skin, but I generally leave it on because it can be a pain to trim – if you can see the meat through it, it shouldn’t be too chewy. But if any of it’s opaque, trim it off.