Summer is coming and so are the tacos, outdoor dinner parties and all the grilling!! So to kick it off... Tri-Tip Tacos for everyone!
Table of Contents
Why I love Tri Tip Tacos
Back in the days of being a private chef I would do a LOT of parties! Parties for 8, parties for 20, parties for 80. You name it. One of my private chef clients loved to entertain, and before I came into the picture she would usually just grab a few store bought tri tips for events. She would put them out with salsa and guacamole and tortillas and call it a day. I, of course, took it to the next level, but also still paid tribute to the spirit of her ways.
After all, tri-tip is classic California dish. It’s a popular cut here that’s most often used for our California style of barbecue. It's less low and slow and more quick and dirty on the grill. It totally works for this cut because it’s super tender and doesn’t need a lot of extra love to get it where you want it to go, just a simple rub and fire. Traditionally, tri-tip is barbecued over cherry oak chips and briquettes, but a gas grill will do the trick - easier in my opinion. Then it’s sliced or diced and served alongside salsa and guacamole so you can DIY your own Tri-Tip Tacos.
Ingredients
Meat
- 1 whole tri tip
- All Things Meat Seasoning
Toppings
- Guacamole
- Pico de Gallo
- Small Charred Flour Tortillas
- Shredded cheese or cotija cheese
- pickled jalapenos
- Limes
Tips for Preparing the perfect Tri Tip
Tri-tip is a flavorful and versatile cut of beef that is a favorite of many grillers and BBQ enthusiasts. Here are some tips for cooking the perfect tri-tip:
- Choose a good quality piece of meat: Look for a tri-tip with good marbling and a bright red color. The more marbling, the more flavor and tenderness the meat will have. I love going with something from Santa Maria if at all possible.
- Season well: Tri-tip has a lot of flavor on its own, but you can enhance it with a good seasoning rub. You can use my All Things Meat Seasoning or make your own. If you opt to make your own, use a mixture of salt, pepper, garlic powder, onion powder, and paprika to create a flavorful rub.
- Let the meat come to room temperature: Take the tri-tip out of the fridge about an hour before cooking to let it come to room temperature. This will help it cook more evenly.
- Preheat your grill or oven: Whether you are grilling or roasting your tri-tip, make sure your grill or oven is preheated to the right temperature. For grilling, heat the grill to medium-high heat. For roasting, preheat the oven to 400°F.
- Cook to the right temperature: Use a meat thermometer to ensure the tri-tip is cooked to the desired temperature. For medium-rare, cook to an internal temperature of 135°F. For medium, cook to 145°F. Let the meat rest for 10-15 minutes after cooking to allow the juices to redistribute.
- Slice against the grain: When slicing the tri-tip, be sure to slice against the grain to ensure tenderness.
- Enjoy: Serve your perfectly cooked tri-tip with your favorite sides and enjoy!
Pairs Well With
- The Best Summer Gazpacho
- Summer Power Salad
- Breakfast Potatoes (dont let the name fool you. Goes great with lunch and dinner as well)
- Herb Smashed Potatoes
- Cheesy Roasted Fingerling Potatoes
- Jalapeño Bacon Loaded Potatoes
Tri-Tip Tacos
Ingredients
- 1 whole tri tip about 2 pounds
- 4 tablespoons All Things Meat
Toppings
- Guacamole
- Pico de Gallo
- Small Charred Flour Tortillas
- Shredded cheese or cotija cheese
- pickled jalapenos
- Limes
Instructions
- Trim silver skin off the trip tip but leave some of the fat.
- Massage the meat with the rub until fully covered and let rest at room temperature for 1 hour.
- Prepare a charcoal grill or gas grill to high. Place tri-tip on grill and sear one side well, 6 to 7 minutes making sure it doesn’t burn. Rotate the tri-tip and sear other side for about the same time. Reduce heat to medium-high or move the meat to a part of the grill that’s not over direct flames. Turn meat again and cook another 8 to 10 minutes. Flip and cook again for an additional 5-6 minutes. A 2-pound roast will need about 20 to 25 minutes total cooking time. Cook until an instant read thermometer reads 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.
- Remove from the grill, let rest on a cutting board 10 to 20 minutes for the juice to redistribute.
- To serve, slice against the grain. Serve with pico, guacamole, and charred tortillas.
Notes
- Choose a good quality piece of meat: Look for a tri-tip with good marbling and a bright red color. The more marbling, the more flavor and tenderness the meat will have. I love going with something from Santa Maria if at all possible.
- Season well: Tri-tip has a lot of flavor on its own, but you can enhance it with a good seasoning rub. You can use my All Things Meat Seasoning or make your own. If you opt to make your own, use a mixture of salt, pepper, garlic powder, onion powder, and paprika to create a flavorful rub.
- Let the meat come to room temperature: Take the tri-tip out of the fridge about an hour before cooking to let it come to room temperature. This will help it cook more evenly.
- Preheat your grill or oven: Whether you are grilling or roasting your tri-tip, make sure your grill or oven is preheated to the right temperature. For grilling, heat the grill to medium-high heat. For roasting, preheat the oven to 400°F.
- Cook to the right temperature: Use a meat thermometer to ensure the tri-tip is cooked to the desired temperature. For medium-rare, cook to an internal temperature of 135°F. For medium, cook to 145°F. Let the meat rest for 10-15 minutes after cooking to allow the juices to redistribute.
- Slice against the grain: When slicing the tri-tip, be sure to slice against the grain to ensure tenderness.
- Enjoy: Serve your perfectly cooked tri-tip with your favorite sides and enjoy!
Nutrition Information
These sound delicious. I can't find tri-tip in my area. Is there another cut of meat you would recommend for these tacos?
Try-Tip Tacos for the win!!!!!