Tri-Tip Roast with Grilled Avocados


The tri-tip, cut from the bottom sirloin, is prized for its rich flavor and relatively inexpensive cost. Grill up a juicy tri-tip next to a grilled avocado.

Tri-Tip Roast with Grilled Avocados
Prep Time:
25 mins
Grill Time:
35 mins
Stand Time:
15 mins
Total Time:
1 hrs 15 mins


  • 1 cup California red oak or oak wood chips

  • 1 tablespoon kosher salt

  • 1 tablespoon granulated garlic

  • 1 teaspoon onion powder

  • 1 teaspoon ground black pepper

  • 1 teaspoon dried parsley flakes

  • 1 pound boneless beef tri-tip roast (bottom sirloin roast)

  • Red Wine Vinegar Baste

  • 3 tablespoon olive oil

  • 2 tablespoon lemon juice

  • 3 firm medium avocados, halved, seeded


  1. In a large bowl, soak wood chips in enough water to cover for 1 hour. For the rub, in a small bowl combine the 1 tablespoon salt, the garlic, onion powder, pepper, and parsley flakes.

  2. Trim fat from roast. Place roast in a shallow dish. Generously sprinkle rub evenly over all sides of the roast; rub in with your fingers.

  3. For a charcoal grill, arrange medium-hot coals around a drip pan. Drain wood chips and sprinkle over the coals. Test for medium heat above pan. Place roast on grill rack over pan. Cover and grill to desired doneness, turning once halfway through grilling and brushing with the Red Wine Vinegar Baste three times during the first 30 minutes of grilling.* Allow 35 to 40 minutes for medium-rare (135°F) or 40 to 45 minutes for medium (150°F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chips according to the manufacturer's directions. Place roast on grill rack over the burner that is turned off. Grill as above.) Discard any remaining Red Wine Vinegar Baste.

  4. Remove roast from grill. Cover roast with foil; let stand for 15 minutes. The temperature of meat after standing should be 145°F for medium-rare or 160°F for medium. To serve, cut roast diagonally against the grain.

  5. In a small bowl combine oil and lemon juice; brush over cut sides of avocados. Sprinkle with additional salt. While roast stands, grill avocado halves about 10 minutes or until grill marks form, turning once halfway through grilling. Remove and keep warm. Slice avocados; serve with sliced roast.

Red Wine Vinegar Baste

In a small bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup olive oil, and 1 tablespoon bottled minced garlic.

*Test Kitchen Tip:

If desired, after turning roast insert an oven-going meat thermometer into center of roast and brush with Red Wine Vinegar Baste; continue to brush frequently with the baste until meat thermometer registers 120°F. Continue to grill until desired doneness.

Nutrition Facts (per serving)

511 Calories
39g Fat
8g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 511
% Daily Value *
Total Fat 39g 50%
Saturated Fat 8g 40%
Cholesterol 98mg 33%
Sodium 1131mg 49%
Total Carbohydrate 8g 3%
Protein 33g
Vitamin C 8.9mg 45%
Calcium 60.6mg 5%
Iron 3.1mg 17%
Potassium 844mg 18%
Folate, total 76.6mcg
Vitamin B-12 1.6mcg
Vitamin B-6 1.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles