Preparation time: 10 minutes (plus chilling time)
Total time: 35 minutes
3 tablespoons garlic powder
1 tablespoon salt
2 tablespoons ground black pepper
2 tablespoons light brown sugar
2 tablespoon chili powder
2 teaspoons cumin
1 tri-tip roast (about 2 pounds) cut into thick steaks or left whole
In a small bowl, combine the garlic powder, salt, black pepper, brown sugar, chili powder and cumin. Rub the mixture all over the steaks or whole roast. Cover with plastic wrap and refrigerate 3 hours or up to 8 hours before grilling.
Remove the tri-tip from the refrigerator 30 minutes before grilling.
Preheat the grill to medium-high heat. Oil the grill grates.
Place the steaks on the grill and cook about 5 minutes on one side, depending on the thickness. Rotate the steaks 90 degrees, to get those great crosshatch grill marks, for 2 minutes.
Turn and continue grilling until the steaks are cooked to desired doneness, about 5 minutes more for medium-rare.
From and tested by Susan Selasky for the Free Press Test Kitchen.
Nutrition analysis based on 5 ounces of cooked tri-tip: 373 calories (46 percent from fat), 19 grams fat (7 grams sat. fat), 5 grams carbohydrates, 44 grams protein, 698 mg sodium, 94 mg cholesterol, 1 gram fiber.