Maminha **gf Recipe
This Tri-tip sirloin steak is unique to Rodizio Grill, the Brazilian steakhouse. This steak is a moderate marbled-to-lean cut, which makes it a very flavorful steak. It's our Founder’s favorite! This cut is best if consumed medium to medium rare.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef
Marinade / Finish
Method
Beef
Trim and bring to temperature
Pat the tri-tip dry with paper towels. Trim any excessive fat or silver skin, leaving a thin fat cap (about 1/8" to 1/4") for flavor. Let the meat sit at room temperature for 30–45 minutes before cooking so it cooks evenly.
Season
Combine kosher salt, coarsely ground black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the tri-tip all over with 1 tablespoon olive oil, then rub the dry seasoning mixture liberally over the entire surface, pressing gently so it adheres. Let rest 10 minutes for the rub to set.
Sear
Preheat a heavy skillet (cast-iron recommended) over medium-high heat until very hot, or prepare a gas or charcoal grill with a hot direct zone (around 500°F / 260°C). Add 1 tablespoon olive oil to the skillet if using. Sear the tri-tip for 2–3 minutes per side until a deep brown crust forms. If pan-searing, also sear the edges (use tongs) for 30–60 seconds each.
Roast / Finish to temperature
If using oven: preheat oven to 400°F (205°C). After searing, transfer the tri-tip to a rimmed baking sheet or oven-safe skillet and roast until internal temperature reaches 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. This typically takes 10–20 minutes depending on thickness. If using grill: move to a cooler zone (indirect heat) and cook with the lid closed until desired internal temp is reached. Use an instant-read thermometer inserted into the thickest part to check doneness.
Rest
Remove the tri-tip from heat and tent loosely with foil. Rest 10–15 minutes; carryover cooking will raise the internal temp by several degrees. Resting allows juices to redistribute and produces a juicier result.
Slice
Identify the grain (muscle fibers) of the tri-tip — it changes direction partway through the cut. Slice the tri-tip thinly (1/8"–1/4") against the grain to maximize tenderness. If the grain changes, rotate the roast and continue slicing against the grain for that section.
Marinade / Finish
While the meat rests, mix minced garlic, chopped parsley, and lemon juice in a small bowl. Stir in the remaining small amount of olive oil to make a loose gremolata-style finishing sauce. Taste and adjust salt if needed.
Arrange sliced tri-tip on a serving platter and spoon the garlic-parsley mixture over the top or serve on the side. If desired, sprinkle a pinch of coarse sea salt over the slices just before serving.