Grilled Beef Tri-Tip with Arugula Pesto
Smoky grilled Tri-Tip gets a peppery lift from bright arugula-parmesan pesto. Sear over high heat, move to indirect heat, rest, and slice across the grain for juicy, crowd-pleasing slices. Serve with extra pesto and crusty bread for easy entertaining.
Recipe Courtesy Of:
Cook Time: 25 Minutes
Servings: 8
Ingredients: 7
Ingredients
Preparation
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Step 1
Start by making the arugula pesto. Combine arugula, parmesan, ½ tsp. of Kosher salt, and walnuts in a food processor. Blend until all ingredients turn into a coarse paste. Add the olive oil and pulse a few times to blend, being careful not to over mix.
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Step 2
Prepare a grill for HIGH heat, two-zone cooking. This means you should have one hot/direct area, and one cooler/indirect area. If you are using a gas grill, only light one side of the grill, leaving the burners on the other side of the grill off. If using a charcoal grill, place coals on only one side of the grill.
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Step 3
Pat the Tri-Tip dry with a paper towel, then season well on all sides with the Hardcore Carnivore Red seasoning (or 1/2 tsp. Kosher salt if not using seasoning).
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Step 4
Place Tri-Tip on the hot side of the grill to start cooking and flip it every 30 seconds, browning it on all sides.
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Step 5
Once you have developed a brown color or crust (about 5-7 minutes), move the Tri-Tip to the cooler, indirect side of the grill and close the lid.
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Step 6
Grill Tri-Tip over indirect heat until the internal temperature reaches 145°F for medium-rare doneness. This will take between 10-20 minutes depending on the size of the cut and heat of your grill.
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Step 7
Once the Tri-Tip reaches desired doneness, remove it from the grill and rest under foil for 10 minutes.
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Step 8
Slice the Tri-Tip across the grain, and serve with the arugula pesto.
Nutrition Information
440 Calories
8.4g SAT FAT
34g PROTEIN
3.3 mg IRON
7.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 440 Calories; 291 Calories from fat; 33 g Total Fat (8.4 g Saturated Fat; 15.6 g Monounsaturated Fat); 94.3 mg Cholesterol; 423.2 mg Sodium; 1.3 g Total Carbohydrate; 0.6 g Dietary Fiber; 33.5 g Protein; 3.3 mg Iron; 429.4 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 9.3 mg Niacin (NE); 0.4 mg Vitamin B6; 3 mcg Vitamin B12; 7.1 mg Zinc; 28.5 mcg Selenium; 112.7 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Vitamin B6, Vitamin B12, Selenium, Zinc and Choline. It is a good source of Iron.
*Nutrition analysis does not include Hardcore Carnivore seasoning
The Essential Ingredients
Tri-Tip Roast: Boneless and tender with full flavor. This roast is also known as the bottom Sirloin roast and the Santa Maria roast. Tri-tip is great for roasting or grilling.
Arugula: A leafy green with peppery, slightly bitter flavor. Often used in salads, sandwiches, and as a garnish. Adds a spicy kick to dishes.
Parmesan Cheese: A hard, aged Italian cheese that is known for its nutty, savory flavor. Traditionally made from cow’s milk.
Kosher Salt: A coarse-grained salt favored by chefs for its clean taste. Named for its role in the koshering process of meats.
Olive Oil: A natural oil extracted from olives. It has a rich, fruity flavor. Often used in marinades, cooking, and dressings.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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How do I get the most tender slices?
The golden rule for Tri-Tip is to slice it against the grain. Because the muscle fibers can run in a few different directions on a Tri-Tip, take a second to look at the meat before you slice—cutting perpendicular to the fibers shortens them, ensuring every single bite is tender. Also, be sure to let your roast rest under foil for at least 10 minutes; this allows the juices to redistribute so the beef stays succulent and flavorful.
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Can I substitute something else for the arugula in the pesto?
Absolutely. While arugula provides a distinct, peppery “rocket” kick that balances the richness of the beef perfectly, you can swap it for fresh basil or parsley if you prefer a milder, more traditional herbal flavor.
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I’m new to "two-zone" grilling—what’s the best way to set that up?
It’s simpler than it sounds! You’re essentially creating two heat environments on your grill: one side with direct, high heat for searing the outside of the roast to get that perfect crust, and a cooler, indirect side for gently bringing the center to the perfect temperature. If you’re working with a smaller grill, you can sear the beef in a hot cast-iron skillet on your stovetop first, then move it to a 350°F oven to finish cooking.
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