It’s Memorial Weekend!  Of course that means, SUMMERTIME is here!  People around the country are firing up that BBQ and slappin’ on that meat. If you happen to get as lucky as I did, you may find some Tri-tip on sale. I picked some up for $5.47. A nice big, beautiful piece of meat.

Tri-tip is so easy to grill, by the way. It’s one of those meats that you don’t have to watch every minute. Just sear and let the Q do it’s thing while you go off and have a cold drink in the sun or a dip in the pool!

I prefer many of my nicer cuts of meat to be dry rubbed. Plus, I’m all about easy and this recipe is one that is simple and takes little maintenance. Perfect for a weekend BBQ filled with fun in the sun.

Dry Rub Grilled Beef Tri-tip:

2 ½ – 3 lb Beef Tri-tip – $5.47
2 Tbsp Soul Seasoning – pantry
1 Tbsp Black Pepper – pantry
1 Tbsp Paprika – pantry

COST: $5.47

With tri-tip at room temp, begin sprinkling and rubbing the meat with spices. Don’t forget to trim fat from meat. You will want to leave some, just for moisture and oil content. Make sure all surfaces are coated and let sit for 30 mins or so before grilling.

Turn grill to HIGH heat. You can oil grates to keep tri-tip from sticking. Don’t worry about it if your grill is well seasoned.

Once grill is really hot, place tri-tip on grate, in direct flame and sear both sides. Basically 3-5 mins on each side. Watch for flare-ups during this step.

Once seared, turn off one burner and place tri-tip on the NON heat source side of grill and close the lid of the BBQ. Turn the heated burner down to medium (300 degrees) and let meat grill / cook for about 1 hour, maybe 1 hour 15.

You can use a meat thermometer to determine how well done the meat is, if you like. 140 degrees for rare, 160 for medium.  Personally, I think this cut is better on the rare side, but if you like it more done, definitely let it cook on the longer side.

Important! Let tri-tip stand for 5 minutes before serving.

Pickled Cucumber Salad:

1 large or 2 medium cucumber, peeled and sliced very thin – $.75
1 large Steak Tomato, halved and sliced very thin – $.65
2 Tbsp Italian Dressing – $.25
1 Tbsp Balsamic vinegar – pantry
1 Tbsp Apple Cider vinegar – pantry
1/2 tsp pepper – pantry
1 tsp minced and smashed garlic – pantry
1/2 to 1 tsp Sea salt (to your taste) – pantry

COST: $1.65

Mix all ingredients and toss well. Cover and allow to sit for 3 or more hours in the fridge, if you can.   If not, don’t worry.  My kids can never wait and eat it as soon as I’m done mixing!

Drain excess water/juice before serving if you do let it sit though.  Top with fresh chopped basil or cilantro, if you like.  Just an extra little taste of summer goodness.

Add a baked potato, a little cheese and you’ve got yourself one hell of a meal!  Oh!  Don’t forget your horseradish.  So good with the meat.  Gosh.  My mouth is watering as I write.  I think we have one piece of meat left.  A steak sandwich may be in my future.

Have a great weekend, everyone.  Be safe and have FUN!

Baked Potato COST (with cheese): $.40 a piece – $1.60 for 4

GRAND TOTAL: $8.72