Mustard Tri Tip
Tri tip slathered in Dijon and whole-grain mustard, crusted with cracked pepper, then grilled. Tangy and sharp with a serious bark.
Mustard and beef are an old pairing for a reason. The acidity cuts the richness of a seared crust, and a mustard slather is the simplest way to get a dry rub to actually stick to a tri tip instead of falling into the coals.
Don’t worry about a mustard flavor taking over. Most of it cooks off on the grill, leaving behind tang and a thick, peppery bark rather than anything that tastes like a condiment. Dijon brings the sharp heat; whole-grain adds little pops of texture.
This one wants a hard sear and coarse cracked pepper. It is weeknight-simple but eats like a steakhouse au poivre.
Ingredients
- 1 whole tri tip roast (2-3 lbs), trimmed
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon kosher salt
- 2 teaspoons coarsely cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- 1 teaspoon smoked paprika
Instructions
- 1
Mix both mustards with the Worcestershire. Combine the salt, pepper, garlic powder, brown sugar, and paprika in a separate bowl.
The mustard is a binder, not a marinade. It glues the dry seasoning to the meat and mostly cooks off, leaving tang behind, not a yellow coat.
- 2
Coat the tri tip all over with the mustard mixture, then press the dry seasoning into the surface. Let it sit 30 minutes at room temperature.
Use coarsely cracked pepper, not fine ground. The coarse grind is what builds the peppery bark you want here.
- 3
Build a two-zone fire. Sear over direct heat 5 to 6 minutes per side until a dark crust forms.
The mustard browns quickly. Pull it at a deep mahogany, not black.
- 4
Move to indirect heat, close the lid, and cook to a medium-rare 130 degrees F, about 20 to 25 minutes.
Lean beef keeps climbing after it comes off the heat, so pull it a touch under and let the rest carry it the rest of the way.
- 5
Rest 10 to 15 minutes, then slice against the grain.
Tri tip changes grain direction midway. Cut it in two at that seam and slice each piece against its own lines.