Grilled Tri-Tip With Twice Baked Potatoes



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The earliest print reference in the US, for tri-tip is from the 1930s. tri-tip sirloin cuts originated in mid-California. First the flank is removed leaving the lower, or triangle part, tri-tip and the upper or oblong part, the culotte steak. Tri-tip is still crazy popular in California, typically served as a tri-tip sandwich.

Grilled Tri-Tip With Twice Baked Potatoes.Grilled Tri-Tip With Twice Baked Potatoes

There are a couple of key points you must pay attention to when you make tri-tip. First, you need to determine the direction of the grain before you cook it. Once it is cooked you're going to slice it across the grain. Second, Do not cook it past medium rare. If you do it is going to be tough.

Grilled Tri-Tip

Tri tip on a cutting board ready to be cured with salt, pepper and garlic powder.

Tri tip ready to be cured with salt, pepper and garlic powder.

Tri tip on a cutting board showing the fat cap.

This is the fat cap. Some recipes instruct you to remove the fat. I don't, ever.

Salt, pepper, and garlic powder mixed in a plastic container.

For a 2-pound roast mix up about one tablespoon each of kosher salt, black pepper, and garlic powder.

Tri tip rubbed with the cure liberally all over the roast.

Apply the cure liberally all over the roast. Wrap in film and allow to cure for at least 2-hours, up to 48-hours. Longer is better.

Tri tip after 48-hours curing. Now it's time for the grill.

Tri tip after 48-hours curing. Now it's time for the grill.

Tri tip resting after being grilled.

Allow the roast to rest before slicing across the grain.

Tri tip roast slices showing the temperature and grain.

That is cut right across the grain and a beautiful rare.

Easy Twice Baked Potatoes

Ingredients for twice baked potatoes: baked potatoes, roasted broccoli, and butter.

Ingredients for twice baked potatoes.

Mixing the potatoes with the butter, broccoli, and cheese.

Mix the potato with the butter, broccoli, and cheese. Season with salt and pepper. Taste the mixture for seasoning and stuff the potato shells.

Stuff the skins with the potato mixture.

Stuff the skins with the potato mixture.

Twice baked potatoes ready to go back in the oven.

Twice baked potatoes ready to go back in the oven.

Twice baked potatoes on a platter.

That is a beautiful twice baked potato.

Grilled Tri-Tip With Twice Baked PotatoesGrilled Tri-Tip With Twice Baked Potatoes

Tender And Delicious Grilled Tri-tip With Easy Twice Baked Potatoes

  • Yield: 4 to 6 servings
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Ingredients

For The Tri-tip

  • 1 tri-tip, about 2 pounds
  • Kosher salt
  • Black pepper
  • Garlic powder

For The Potatoes

  • 4 to 6 small to medium potatoes, washed
  • 4 tablespoons butter
  • 4 ounces grated cheddar cheese
  • 8 ounces broccoli florets
  • Extra virgin olive oil
  • Salt and pepper to taste

Method

For The Tri-tip

  1. Remove the tri-tip from the packaging and place on a clean work surface.
  2. Combine the salt, pepper, and garlic powder and cover the tri-tip liberally on all sides. Double wrap the tri-tip in plastic film and place in the refrigerator. Let the tri-tip marinate between 2 hours and up to 48 hours. The longer the better but at least 2 hours.
  3. When the tri-tip is ready remove from the refrigerator and let rest at room temperature for an hour.
  4. Prepare the grill by building a hot fast fire. Allow the coals to develop an even ash. To cook the the tri-tip place it on the center of the grill and cook for 3 to 4 minutes, flip it and cook another 3 to 4 minutes. Turn it back over and rotate the grill marks 90º. Cook another 1 to 2 minutes. Turn it back over again and repeat another 1 to 2 minutes.
  5. Remove from the grill and let rest for 5-minutes. Slice it across the grain and serve.

For The Potatoes

  1. Start about an hour and 45 minutes before the tri-tip will be done.
  2. Preheat your oven to 350º F / 175º C.
  3. Place the potatoes on the center rack of your oven and bake until cooked through, about 50 minutes.
  4. Meanwhile, place the broccoli florets in a bowl and toss them with extra virgin olive oil, salt and pepper. Arrange in a small cast iron skillet and place in the oven with the potatoes. Cook until the florets are browned and crispy, about 25 minutes. Remove and set aside.
  5. When the potatoes are done remove and let rest until they can be handled comfortably, about 10 minutes.
  6. Slice the potatoes in half and scrape the potato out, into a bowl, without tearing the skins because you are going to stuff them back in there. 
  7. Add the butter, half the cheese, salt and pepper and mix with a fork until the potatoes are mashed and resemble mashed potatoes. Taste and adjust the seasoning. Add the florets to the bowl and mix well.
  8. Stuff the skins with the potato mixture and arrange the potatoes on a parchment lined sheet pan. Sprinkle the remaining cheese equally over the tops and place back in the oven. Bake for 10 minutes and remove. Transfer the potatoes to the broiler and increase the temperature to broil. 
  9. Broil until the cheese is bubbly and lightly browned. Remove and serve.

Notes

  1. For the potatoes, plan on two halves per person if it is the only side dish, or half if you serve another side.
  2. I use extra potatoes so that I can overfill each half. Then I chop the extra skins and add them to the potato mixture, mostly because I really like skins in the potato mixture.
  3. Ingredients in these recipes are more of a guideline than a strict recipe. In other words, you can vary them without impacting the results. So, if you want really creamy Twice baked potatoes add a little heavy cream to the mix. If you want to spice up the tri-tip add a little cayenne pepper to the garlic salt mix.

Tags: grilled tri-tip, cooking tri tip, easy twice baked potatoes, twice baked potatoes, tri tip roast