Grilled Tri Tip Steak with Demi Glace

We wanted to grill some steaks the other night but I couldn’t find any great cuts of meat. So I saw this large 2.5 lb Tri Tip Roast. I have never cooked a Tri Tip before and I wasn’t sure what to expect. The final product was absolutely delicious. I am definitely a believer in slow cooking a roast on the grill, you get some great flavor you can’t get in the oven. I also wanted to make a Demi Glace sauce to serve over the meat. On the side we had a potato and mushroom gratin. I won’t include the gratin recipe since it didn’t turn out all that great. I will post another one later when I have a better version.


Grilled Tri Tip
2.5 lb Trip Tip Roast
2 T salt
2 T pepper
3 T garlic powder
1 T dried parsley

Rub oil and spice mix into the roast. Leave out for an hour to marinate and reach room temperature. Heat a gas grill to high (about 500 degrees) and make sure to thoroughly oil the grill. Sear each side of the roast for 3 – 5 mins being careful not to burn it. Turn off half the burners on the grill and place the roast on the cold side of the grill. Close the lid and keep the temp at 350 degrees. Cook for 30 mins on each side. Remove the roast from the grill when the internal temp reaches 130 degrees.

Demi Glace
4 cups reduced sodium beef broth
2 carrotts (cut into 6 pieces)
4 cloves garlic (each cut in half)
Handful of fresh parsley
½ cup red wine
6 T butter

Simmer broth and vegetables on low for 75 mins. Strain broth and remove vegetables. The broth should be greatly reduced at this point. Add ½ cup red wine to the broth reduction. Simmer for another 20 mins until further reduced. Turn off the heat and chop the butter up into small pieces. Stir the butter into the broth/wine reduction until melted and thoroughly combined with a whisk. Serve demi glace over any type of steak.