Grilled Tri-Tip with Creamy Peppercorn Herb Sauce

This Grilled Tri-Tip with Creamy Peppercorn Herb Sauce is easy to make and perfect for summertime grilling! It’s made by doing a quick rub on the tri-tip, grilling over direct heat, then finishing over indirect heat until cooked to your liking.

And the creamy peppercorn herb dip couldn’t be easier! It’s dairy free and full of flavor. Just throw all of the ingredients in a blender, whiz it all up, and then serve with your tri-tip. So simple and delicious!

This easy Grilled Tri Tip with Creamy Peppercorn Herb Sauce is perfect for grilling season!

If you want something impressive to serve your guests or family, but secretly easy to make, then look no further than this easy tri-tip recipe! If you’ve never made tri-tip before I know it can sound intimidating, but trust me, after reading through this recipe you’ll be ready to make some tender, juicy tri-tip right at home.

Tri-tip is popular in California and is usually just labeled as “tri-tip” in the stores or at the butcher. It comes from the bottom sirloin and is also sometimes called a “Santa Maria steak” or “triangle tip”. If you can’t find it, just ask your butcher and they will probably be able to cut it for you.

Ingredients to make Grilled Tri-Tip with Creamy Peppercorn Herb Sauce

Only 7 ingredients are needed to make this recipe, plus your spices! The spices do make the ingredients list look a little long, but no need to be intimidated as this recipe is really very simple. You could use a pre-made steak rub if you would like, but I highly recommend my special steak rub blend for the best flavor and to best compliment the sauce.

Ingredients to make the Best Steak Rub:

• 1 Tbsp fine sea salt
• 2 tsp freshly ground black pepper, divided
• 2 tsp garlic powder
• Two tsp dried minced onion
• 1 tsp dried lemon peel
• 1 tsp paprika
• 1/2 tsp smoked paprika
• 1/8 tsp cayenne pepper

Creamy Peppercorn Herb Sauce Ingredients:

• 1/2 cup raw cashews
• 1 small clove garlic
• 2 Tbsp extra virgin olive oil
• 1/2 cup boiling hot water
• Zest of 1 lemon
• 1 Tbsp fresh lemon juice
• 1/4 cup parsley leaves
• 1/4 cup cilantro leaves
• 3/4 tsp freshly ground black pepper
• 1/4 tsp fine sea salt

This sauce is dairy free but can also be made with full fat Greek yogurt instead if you would like! Just use 1 cup full fat Greek yogurt and omit the cashews and the boiling water. If replacing with yogurt, you can actually use a food processor instead to make the sauce as you will not need the high-powered blender to blend the cashews up. Totally up to you! And if you chop the herbs up really well you could also use an immersion blender to make it!

How to make Grilled Tri-Tip

STEP 1

Begin by making the steak rub: combine 1 Tbsp salt, 2 tsp pepper, 2 tsp garlic powder, 2 tsp minced dried onion, 1 tsp dried lemon peel, 1 tsp paprika, 1/2 tsp smoked paprika, and 1/8 tsp cayenne in a small bowl. Mix well.

STEP 2

Coat the tri-tip in the steak rub on all sides. Allow to sit at room temperature for about 1 hour to take the chill off. 

STEP 3

Preheat grill to medium-high heat (450ºF). For cooking tri-tip we are going to cook first over direct heat, then move to indirect heat to finish the cooking process.

If using a ceramic grill, you’ll set the grill up for indirect heat using a heat deflector after the initial direct heat cooking. Also, if using a regular charcoal grill, you will want to create two zones in your grill by placing coals only on one side of the grill, leaving the other side empty so that you can move the meat from direct heat over to indirect heat. If using a gas grill, just use the burners on one side of the grill to first grill over direct heat, then move the meat over off the direct heat to a zone without burners on.

STEP 4

Once grill is hot, oil the grates. Take care because oil can cause flames to jump up over the grates. Place tri tip on grill, close the top, and cook for 6 minutes. Flip, close the lid, and cook for 7 more minutes or until well browned on the outside. Some variation in grill temperature is okay, just try to keep it between 450-500ºF during this part of the cooking process. 

STEP 5

Insert a meat thermometer and move the tri-tip to indirect heat. Close the lid and bring the grill temperature to around 250ºF and cook until the internal temperature of the meat reaches 130ºF for medium rare and 140ºF for medium. 

STEP 6

Remove from grill and allow to rest for 10 minutes.

STEP 7

Slice against the grain in thin slices with a very sharp knife. Leave in slices for serving as a main dish or for sandwiches. For tacos, cut slices into strips against the grain.

STEP 8

Serve with creamy peppercorn herb sauce as shown in the photos, pile it high on a sandwich with the sauce, or stuff into tacos with the sauce as a topping! 

How to Make Creamy Peppercorn Herb Sauce

STEP 1

Make the sauce while the steak sits at room temperature before cooking. Make sauce by adding 1/2 cup cashews, 1 clove garlic, 2 Tbsp olive oil, and 1/2 cup boiling hot water to a high-powered blender. Blend on high until smooth (about 1-2 minutes).

STEP 2

Allow to cool to room temperature, then add lemon zest, 1 Tbsp lemon juice, 1/4 cup parsley, 1/4 cup cilantro, 1/4 tsp fine sea salt, and blend on medium until herbs have been incorporated. Pour into serving container, cover, and set aside. 

My Inspiration for this Grilled Tri-Tip recipe

While tri-tip is traditionally a California thing, my inspiration for the recipe actually comes from the Argentinian-style of cooking red meat. I haven’t had the chance to travel to Argentina just yet, but I have eaten at numerous Argentinian steak houses around the world (my faves were in London and Costa Rica!) and even attended a reception on an Argentinian warship when we lived in Hawaii! Those guys really knew how to throw a party! And there was a plethora of grilled meat and charcuterie to sample throughout the night. So good!

My favorite Argentinian-style steaks always came a simple, flavorful chimichurri, but I wanted to do something a little different and pair it with a creamy herb sauce with plenty of peppercorn spiciness. SO GOOD!

If you’re a fan of a creamy horseradish sauce with your prime rib then you are going to love this one! It’s somewhere between a classic peppercorn cream sauce, a chimichurri, and a pesto. Perfectly creamy, garlicky, herby, and just a little spicy. And completely dairy free, Whole30-friendly, paleo, and keto! And let me tell ya, you would never guess this creamy sauce is dairy free. It’s that good! If you don’t need a dairy free sauce and want to simplify this recipe even more, try the yogurt substitution I listed above.

What to serve with Grilled Tri-Tip

I love this recipe with a simple green salad and a side of roasted baby potatoes. Have you tried my CRISPY SALT AND VINEGAR SMASHED POTATOES yet?? So yummy! Definitely one of my all-time fave sides for summer and always a crowd-pleaser. Oh, and don’t forget about my Creamy, Tangy Purple Coleslaw recipe. Summertime essential, y’all!!

Grilled tri-tip can also be made into sandwiches with the sauce, stuffed into tacos with some cilantro and diced red onion then drizzled with the sauce, or even used to make a big steak salad! So many great ways to enjoy it fresh off the grill or as leftovers! YUM!

Equipment Needed to make this Grilled Tri-Tip with Creamy Peppercorn Herb Sauce

• Grill (charcoal or gas)
• Grilling tongs
• Basting brush for oiling grates
• Meat thermometer (one you can leave in the meat while it cooks is best)
• High-powered blender (I use my Vitamix)
• Measuring cups and spoons
• Chef’s knife
• Cutting board 
• Serving dish/platter
• Small serving bowl or gravy boat for sauce
• Small bowl for the rub
• Plate for the raw meat
• Microplane or cheese grater for lemon zest

MAKE SURE TO CHECK OUT MY OTHER DELICIOUS GRILLING RECIPES!

• GRILLED PINEAPPLE JALAPEÑO CHICKEN SKEWERS
• EASY GRILLED SHRIMP WITH CREAMY GARLIC HERB DIP (great party appetizer!)
• HOT HONEY BUTTER GRILLED CHICKEN 
• GRILLED SHRIMP WITH CILANTRO GARLIC BUTTER
• GRILLED SPOT PRAWNS WITH GARLIC HERB BUTTER (OMG!!)
• RECIPE: GRILLED BUFFALO SHRIMP TACOS WITH BLUE CHEESE CREMA
• WHOLE GRILLED SNAPPER WITH CILANTRO LIME GARLIC BUTTER
• 10-MINUTE GREEN GODDESS GRILLED SHRIMP
• GRILLED LOBSTER WITH GARLIC HERB BUTTER (you know you need this!)
• GRILLED SHRIMP & PINEAPPLE SKEWERS WITH GARLIC CILANTRO BUTTER (fan favorite!!)

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Grilled Tri-Tip with Creamy Peppercorn Herb Sauce

• Gluten-Free
• Dairy-Free
• Paleo
• Low Carb
• Keto
• Whole30

4.84 from 6 votes

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This grilled tri-tip is so flavorful, juicy, and tender. Perfect for summertime grilling! This tri-tip can be served as-is as a main dish, made into sandwiches with the sauce, or stuffed into tacos with the sauce as a drizzle on top. So many great ways to enjoy it fresh off the grill or as leftovers! This easy recipe is dairy free, gluten free, Whole30, paleo, and keto.

Prep Time: 10 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 25 minutes mins

Servings: 6 servings

Ingredients 

Grilled Tri Tip with Santa Maria Steak Rub

• 2 lb grass-fed tri tip
• 1 Tbsp fine sea salt
• 2 tsp freshly ground black pepper
• 2 tsp garlic powder
• 2 tsp dried minced onion
• 1 tsp dried lemon peel
• 1 tsp paprika
• 1/2 tsp smoked paprika
• 1/8 tsp cayenne pepper

Creamy Peppercorn Herb Sauce

• 1/2 cup raw cashews
• 1 small clove garlic
• 2 Tbsp extra virgin olive oil
• 1/2 cup boiling hot water
• Zest of 1 lemon
• 1 Tbsp fresh lemon juice
• 1/4 cup parsley leaves
• 1/4 cup cilantro leaves
• 3/4 tsp freshly ground black pepper
• 1/4 tsp fine sea salt

Instructions

• Make steak rub by combining 1 Tbsp salt, 2 tsp pepper, 2 tsp garlic powder, 2 tsp minced onion, 1 tsp lemon peel, 1 tsp paprika, 1/2 tsp smoked paprika, and 1/8 tsp cayenne in a small bowl. Mix well. Coat the tri tip in the steak rub on all sides. Allow to sit at room temperature for about 1 hour to take the chill off.
• Make sauce by adding 1/2 cup cashews, 1 clove garlic, 2 Tbsp olive oil, and 1/2 cup boiling hot water to a high-powered blender. Blend on high until smooth (about 1-2 minutes). Allow to cool to room temperature, then add lemon zest, 1 Tbsp lemon juice, 1/4 cup parsley, 1/4 cup cilantro, 3/4 tsp black pepper, and 1/4 tsp salt, and blend on medium until herbs have been incorporated. Pour into serving container, cover, and set aside.
• Preheat grill to medium-high heat (450ºF). For cooking tri tip we are going to cook first over direct heat, then move to indirect heat to finish the cooking process. If using a ceramic grill, you’ll set the grill up for indirect heat using a heat deflector after the initial direct heat cooking. If using a regular charcoal grill, you will want to create two zones in your grill by placing coals only on one side of the grill, leaving the other side empty so that you can move the meat from direct heat over to indirect heat. If using a gas grill, just use the burners on one side of the grill to first grill over direct heat, then move the meat over off the direct heat to a zone without burners on.
• Once grill is hot, oil the grates. Take care because oil can cause flames to jump up over the grates. Place tri tip on grill, close the top, and cook for 6 minutes. Flip, close the lid, and cook for 7 more minutes or until well browned on the outside. Some variation in grill temperature is okay, just try to keep it between 450-500ºF during this part of the cooking process.
• Insert a meat thermometer and move the tri tip to indirect heat. Close the lid and bring the grill temperature to around 250ºF and cook until the internal temperature of the meat reaches 130ºF for medium rare and 140ºF for medium.
• Remove from grill and allow to rest for 10 minutes.
• Slice against the grain in thin slices with a very sharp knife. Leave in slices for serving as a main dish or for sandwiches. For tacos, cut slices into strips against the grain.
• Serve with creamy peppercorn herb sauce as shown in the photos, pile it high on a sandwich with the sauce, or stuff into tacos with the sauce as a topping!

Did you love the recipe? I would love it if you left me a 5-star review below!

Notes

This recipe can be made with plain yogurt instead if you don’t need a dairy-free option. Just use 1 cup plain whole milk yogurt in place of the cashews and water. 

I prefer most steaks cooked to medium-rare, but with tri tip I prefer it cooked to medium. This allows some of the connective tissue and fat to break down a little more and makes it more tender.

The internal temperature will continue to rise about 10 more degrees during the resting phase, bringing the final temperature up to about 140-145ºF.

If you have smaller cuts of tri tip like I did during recipe testing (around 1 lb each), they will cook more quickly and may not need much time on indirect heat before they are done. 

Pay close attention to the grain of the meat before slicing. In larger cuts of tri tip, it should be shaped like a boomerang and each of those “arms” has a different grain direction. When slicing, cut the tri tip in half right at the apex between the two “arms”, then slice each of the halves against the grain. It’s a little easier with smaller cuts of tri tip because they likely only have one direction you need to worry about. 

 

Category:

• American
• Beef
• Birthday
• Dairy-Free
• Date Night
• Dinner
• Easter
• Fall
• Family Friendly
• Game Day
• Gluten-Free
• Grilling / Smoking
• Keto
• Low Carb
• Main Dish
• Memorial Day / 4th of July / Labor Day
• New Year’s
• Paleo
• Party Food
• Roasts
• Spring
• Summer
• Valentine’s Day
• Whole30
• Winter

Author: Kit

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