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Home » Recipes » Beef » Grilled Tri-Tip Steak with Mexican Dry Rub

Grilled Tri-Tip Steak with Mexican Dry Rub

Last Updated August 2, 2022. Originally Posted July 8, 2022 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Grilled Tri-Tip Steak recipe with Mexican Dry Rub is simply perfection! The beef is sliced thin to enhance each unbelievably flavorful bite. It's an easy summer grilling recipe you'll make again and again!
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Slices of the grilled tri-tip with Mexican dry rub recipe sitting on a cutting board.
Slices of the grilled tri-tip with Mexican dry rub recipe sitting on a cutting board.

This Grilled Tri-Tip Steak recipe with Mexican Dry Rub will make you lick your plate clean.

Unlike Tri-Tip with Whiskey Chipotle BBQ Sauce and Balsamic Jalapeno Tri-Tip, this recipe is incredibly easy and requires minimal prep.

The best way to cook it is on a gas grill, but I’ll also show you how to make it in the oven.

Next time you’re having a backyard BBQ, try this tasty and juicy steak recipe. It is hands down delicious!

Ingredients

The ingredients needed to cook the tri-tip.
  • Tri-Tip Cut beef – Look for a 2/12 lbs to 3 lbs steak. You might also see it referred to as “tri-tip roast.”
  • Salt
  • Pepper
  • Oregano – ground is best, or be sure to really crush whole oregano.
  • Cumin – ground is the only way to go with this recipe.
  • Paprika – smokey and adds good flavor to the beef.
  • Garlic Powder – fresh garlic is better for marinades, not spice rubs.

You will also need a meat thermometer.

Optional ingredients:

Onion powder – Add 1/2 tablespoon to the dry rub recipe.

Ground cayenne – This is on the spicier side. Only add ½ teaspoon to the rub mixture.

Ground chile de arbol – For my fellow spicy food lovers, add 1 teaspoon to the rub mixture to give it a kick.

The ingredients for the Mexican spice rub mixing in a white bowl.
  • Mix all the ingredients.
  • Set aside.

Make a big batch and store in an airtight container for up to 3 months.

What does a dry rub do?

A dry rub (or a spice rub) is a mixture of spices and herbs that are rubbed on a food before cooking.

It adds a layer of flavor and taste. You might see some pre-made dry rubs at the grocery store or online.

Try it on beef, chicken, pork, fish, or sprinkle on potatoes.

A collage showing how to add the spice rub on a tri-tip
  • Using a sharp knife, make a few slices all over the tri tip.
  • Pour the spice rub over the steak.

For best results, pat dry the steak with paper towels. Spread the rub evenly.

Turn the meat and cover the back of the meat as well. Underneath you’ll see a layer of fat that’s so good. Don’t remove!

This is a lean cut of meat, and it needs some fat to give it flavor and keep it juicy

Is tri-tip a California thing?

For many years, tri-tip was only found in California. It’s now more common to find butchers outside of the state cutting this type of meat.

In the Midwest, you might hear it referred to as bottom sirloin butt. On the East Coast, you might hear it called sirloin tip.

Other names also include Triangle cut, California cut, and Santa Maria cut.

A raw tri-tip covered with the Mexican spice rub.
  • Cover with plastic wrap.
  • Place in the fridge for at least 1 hour.

Overnight is best for the meat to absorb the dry rub flavors.

Any marinated tri tip recipe will also require a long time to wait before cooking. This is so it can develop incredible flavor.

What cut of meat is tri-tip?

Tri-Tip comes from the bottom sirloin tip. It gets the name “tri” because it is a triangle steak that’s rich with flavor but lean in fat.

A tri-tip cooking on a black grill.
  • Bring the meat up to room temperature.
  • Heat the grill to 350 degrees F.
  • 15 minutes on each side for medium-rare.

Place on indirect heat, or the cooler side of the grill, until you reach your desired level of doneness.

Insert your meat thermometer horizontally. Remember that there is carry over cooking, and it will continue to rise in temperature even after you remove from heat. Look for the internal beef temperature of your steak.

Cooking time

Rare is 130-135 degrees F

Medium rare is 135-145 degrees F

Please Note: Tri-Tip is not very fatty, and if cooked to medium well or well, it’ll become very chewy and lose some of its flavor.

Cooked tri-tip sitting in a glass dish waiting to be sliced.
  • Cover with foil paper.

VERY IMPORTANT! Let the meat rest for half the time that it cooked for.

If not, the juices will come out and leave you with a dry piece of meat.

Different Ways of Cooking Tri-Tip:

Oven method: Heat it to 400 degrees F oven. Roast for 25-30 minutes. Adjust for 10-15 minutes per pound, depending on how rare/ done you like it.

A fork holding a slice of grilled tri-tip steak with Mexican dry rub.

What to Serve with Tri-Tip?

Mexican Rice

Papas con Rajas (Roasted Poblano and Potatoes)

Mexican Street Corn

Agua de Jamaica

Take a sharp knife and cut thin slices meat. The thinner the better.

This Grilled Tri Tip Steak recipe with Mexican Dry Rub is one of the best summer grilling recipes ever! It makes the most tender beef. So so good!

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Did you make this recipe? Please rate the recipe below!

Slices of the grilled tri-tip with Mexican dry rub recipe sitting on a cutting board.

Grilled Tri-Tip with Mexican Dry Rub

Grilled Tri-Tip Steak recipe with Mexican Dry Rub is simply perfection! The beef is sliced thin to enhance each unbelievably flavorful bite. It's an easy summer grilling recipe you'll make again and again!
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 1 hour 7 minutes
Cook Time: 30 minutes
10 minutes
Total Time: 1 hour 47 minutes
Servings: 6
Calories: 313kcal
Author: Maggie Unzueta

Ingredients

For the Dry Rub:

  • 1 tbsp ground cumin
  • 1/2 tsp ground oregano
  • 1 tbsp garlic powder
  • 2 tbsp paprika
  • 1 tbsp salt
  • 1/2 tbsp ground pepper

For the Beef:

  • 2 1/2 – 3 lbs tri-tip

Instructions

  • Mix all the dry rubs ingredients together.
  • Using a sharp knife, cut slits throughout the tri-tip. Front and back.
  • Pour the rub all over the tri-tip.
  • Spread it evenly on the front and back of the meat.
  • Let sit 1 hour. Overnight is best.
  • Heat the grill to 350 degrees F.
  • Place the tri-tip on the grill for 15 minutes.
  • Turn and cook for an additional 15 minutes.
  • If you like your beef more cooked, move to indirect heat until you reach desired doneness.
  • Remove from the grill and cover with foil paper.
  • Let rest before slicing.
  • Slice as thin as possible and serve.

Notes

VERY IMPORTANT! Let the meat rest for half the time that it cooked for.
Oven method: Heat it to 400 degrees F oven. Roast for 25-30 minutes. Adjust for 10-15 minutes per pound, depending on how rare/ done you like it.
 

Nutrition

Calories: 313kcal | Carbohydrates: 3g | Protein: 40g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 123mg | Sodium: 1267mg | Potassium: 703mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1168IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 4mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Beef, Mexican, Recipes

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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