In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled. (The tri-tip is still often labeled "Santa Maria steak".) Most popular in the Central Coast region of California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.
Tri-tip has become a popular cut of meat for producing Chili con carne on the competitive chili cooking circuit, surpassing ground beef because the low fat content produces little grease, for which judges take off points.
4 pounds tri-tip roast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon salt
Prepare an outdoor grill for indirect heat, and lightly oil grate.
In a small bowl, mix together the garlic powder, onion powder, pepper, and salt. Rub mixture all over the roast.
Place the roast, fat side up on the hot grill with a pan underneath it to catch the drippings. Bake/roast for 4 to 6 hours, or until done. Check for doneness with a meat thermometer. Minimum temperature should be around 165 degrees F.
