Mrs. No Limit had a sudden craving for Steak to eat with rice and Maggi seasoning plus chopped Thai Chilies. When I went to the store, the cheapest steak option was Tri-Tip at $8.99/lb. and since I was short on time, I thought it would be great to butterfly the Tri-Tip by cutting it across the steak and stopping before cutting all the way through to form one big Tri-Tip steak.
I simply seasoned the butterflied Tri-Tip with Steak rub that I had in the pantry and was ready to grill within 15 minutes. You can season liberally heavily or simply depending on if you want to dip it in sauce or not. It’s all preference. Since I planned on dipping it in Maggi seasoning and chopped Thai chili sauce, I didn’t go to crazy with seasoning.
Once the grill was hot, I grilled it for about 5 minutes on each side with a total grill time of 12 minutes. Cooking time may vary based on heat of the grill, but this method will still cut the cooking time down significantly from around 45 minutes to around 12 minutes for medium!
I also enjoyed more crust and char on the surface area by butterflying it. This method might be added to the rotation when we want something quick in the future. Tri-Tip is always a great idea!
Ingredients:
2.5-3 pound Tri-tip roast, butterflied
1 tablespoon neutral oil
2 tablespoons BBQ Rub
Steps:
Butterfly Tri-tip – Use a sharp knife and cut across the tri-tip steak, stopping before you cut all the way through it. Flatten the tri-tip out into one big steak.
Season Tri-tip – Coat Tri-tip with a single layer of neutral oil. Season Tri-tip liberally with BBQ rub. Refrigerate for at least four hours.
Grill Tri-tip – Set the grill to medium high – high heat. Once the grill is heated, grill the butterflied Tri-tip, 4-5 minutes a side, over direct heat, or until the internal temperature of Tri-tip reaches 135-140 degrees for medium rare. Remove Tri-tip from the grill, tent with aluminum foil, and allow Tri-tip to rest for 10 minutes.
Slice Tri-tip – Rest Tri-tip for about 10 minutes. Slice Tri-tip against the grain into 1/4-1/3 inch slices. Serve with your favorite sides.
Tips:
- You must cut Tri-tip against the grain or it will be tough to chew.
- If you have time, dry brine with kosher salt the night before to allow the salt to penetrate through the meat.
- If there’s a fat cap on top of the Tri-Tip, grill fat side up first and finish with fat side down since there will likely be a flare-up because of the fat.
- If the steak got enough char on it but not cooked to temp, move the steak to indirect side of the grill, close the lid to let it cook to desired temp is reached.
No Limit Cooking 
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