Ingredients

• 4 pounds tri-tip roast
• 4 cloves garlic , peeled and very thinly sliced
• 0.33 cups salt
• 0.33 cups black pepper
• 0.33 cups garlic salt or to taste

Instructions

1. 1 Using a sharp knife, cut small slits in the top of the roast; insert garlic slices into the slits.
2. 2 Mix salt, pepper, and garlic salt together in a small bowl; rub all over the tri-tip and refrigerate for at least 1 hour or up to 1 day. Remove tri-tip from the refrigerator about 20 minutes before grilling.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Place the meat directly above the flame to sear the meat and lock in the juices, about 5 to 10 minutes per side.
5. 5 Turn the grill down to medium heat and continue to cook, turning occasionally, for another 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.

Nutrition per serving