Recipes and Cooking Beef Recipes Beef Roasts Tri-Tip Roast with Grilled Avocados 4.3 (7) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Grill Time: 35 mins Stand Time: 15 mins Total Time: 1 hrs 15 mins Servings: 6 Jump to Nutrition Facts Ingredients 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 Directions 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. 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 511 Calories 39g Fat 8g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.