Maminha 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.
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Ingredients
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Steak
Marinade / Finish (optional)
Grill/Resting
Method
Steak
Trim and bring to temperature
If not already trimmed, remove excess silverskin and any large pockets of fat from the tri-tip. Pat the roast dry with paper towels. Let sit at room temperature for 30–45 minutes before cooking to ensure even cooking.
Season
Combine kosher salt, coarsely ground black pepper, garlic powder and smoked paprika in a small bowl. Drizzle the tri-tip with the neutral oil and rub evenly to coat. Generously apply the seasoning mixture to all sides, pressing to adhere.
Marinade / Finish (optional)
If you have time and want a slightly brighter finish, whisk together olive oil, lime juice, chopped parsley and sea salt. After seasoning, brush about half of this mixture over the tri-tip and reserve the rest for finishing after cooking. (This step is optional; the tri-tip is flavorful when simply seasoned.)
Grill/Resting
Preheat grill or pan
Prepare a two-zone fire on a gas or charcoal grill (one side high heat, one side medium-low) or preheat a heavy cast-iron skillet over medium-high heat. Aim for a searing surface temperature of ~500°F (260°C) if using a thermometer.
Indirect cook to temperature
Move the tri-tip to the cooler zone of the grill (or reduce heat to medium in the pan and finish in a 375°F / 190°C oven) and cook indirectly until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. This typically takes 12–20 minutes depending on thickness and grill temp. Rotate once for even cooking.
Rest
Transfer the tri-tip to a cutting board and tent loosely with foil. Let rest 10–15 minutes so juices redistribute. Internal temperature will rise about 5°F (3°C) during this time.
Slice and serve
Identify the grain of the meat (tri-tip has a pronounced grain that changes direction near the center). Slice across the grain in thin 1/4-inch to 1/2-inch slices at a slight angle for maximum tenderness. Arrange slices on a platter and spoon any resting juices over the top. Sprinkle the reserved chopped parsley-lime finish if used. Serve immediately.