Grilled Tri-Tip With Rosemary Glaze

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.

Instructions

1. 1

   Make the dry rub: In a small bowl, combine the black pepper, mustard powder, paprika, garlic powder, onion powder, and salt.

2. 2

   Evenly coat the tri-tip with the dry rub, then let sit at room temperature for 30 minutes.

3. 3

   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.

4. 4

   Heat a charcoal or gas grill to medium heat.

5. 5

   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.

6. 6

   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.

7. 7

   Let the steak rest for 10 minutes, then slice into ½-inch (1-cm)-wide strips against the grain.

8. 8

   Serve the steak with the remaining glaze alongside for drizzling or dipping.

9. 9

   Enjoy!

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