This incredibly simple recipe is the most popular form of barbecue on the central coast of California. The trademark meat is a thick cut called ?tri-tip.? If it is unavailable, use boneless top sirloin or London broil and adjust the cooking time accordingly.
Recipe courtesy of Tori Ritchie
Episode: What's Up Dude?
Total:
45 min
Active:
5 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Prepare a fire in a barbecue. When coals are hot, adjust rack so it is about 3 inches from the coals.

Combine the garlic salt, pepper, and salt and rub over the meat. Sear the meat over hot coals for about 6 minutes per side, turning once. Adjust the rack so the meat is farther from coals, about 6 or 8 inches, and continue to cook meat, turning once or twice, until done to your liking, 20 to 30 minutes. Slice meat across grain and serve.

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