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Brown Sugar-Crusted Tri-Tip Roast Recipe

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This recipe for Brown Sugar-Crusted Tri-Tip Roast, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marc Armbrust
Added: Saturday, November 17, 2007


1-3/4 cups cups packed dark brown sugar
1-1/2 tablespoons fennel seeds
1 Tablespoon kosher salt
1 teaspoon each hot red pepper flakes and freshly ground black pepper
2 tablespoons olive oil
2-1/2 to 3 pound boneless beef loin tri-tip roast, fat trimmed
Cooking spray for grill

1. In a bowl large enough to hold the roast, toss sugar, fennel seeds, salt, pepper flakes and black pepper until combined. Drizzle oil over mixture and toss with a large fork until evenly moist.
2. Add tri-tip roast; press sugar mixture all over to coat (leave excess sugar on the bottom of the bowl). Cover bowl, let marinate at room temperature for 45 minutes, or in the refrigerator overnight . Roast should be at room temperature before grilling.
3. Coat grill rack with cooking spray. Preheat grill. Remove roast from marinade (whisk marinade in bowl to blend in any sugar that hasn't dissolved). Keep the bowl next to the grill. Place roast on grill; sear for 2 minutes, turning once. Lift roast with long tongs and dip in marinade to coat heavily; place back on grill for another 2 minutes. Repeat until all marinade is used, about 10-15 minutes.
4. Adjust heat to medium (or move meat to a less hot part of grill). Continue turning roast every 6 minutes, until thermometer reads 140 for rare, and 15-20 longer for medium rare.
5. Remove meat and let it rest for 5 minutes. Cut into thin slices.




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