Spice-grilled tri-tip with Indian flavours and fresh tomato salad
From the foundersAlexander Eriksson·Founder & CEO
Tender tri-tip marinated in Indian spices and grilled perfectly pink, served with a colourful tomato salad full of acidity and umami.
Ingredients
2 servings
- 500 gTri-tip (bottom sirloin)
- 350 gTomatoes
- 1.5 dlFat-free Greek yoghurt
- 1 stRed onion
- 1 mskGaram masala
- 1 mskGinger (grated)
- 2 klyftorGarlic (crushed)
- 2 mskFreshly squeezed lemon juice
- 1 mskOlive oil
How to make it
- 1
Mix the yoghurt, garam masala, grated ginger, crushed garlic, half the lemon juice and half the olive oil in a bowl or plastic bag.
- 2
Pat the tri-tip dry if needed, place it in the marinade and leave at room temperature for about 15 minutes.
- 3
Dice the tomatoes and finely chop the red onion. Mix in a bowl with the remaining lemon juice, a little salt and the rest of the olive oil for a fresh side salad.
- 4
Set up the grill for direct and indirect heat. Sear the meat over high direct heat for about 3 minutes per side for a good crust.
- 5
Move the meat to indirect heat and cook with the lid closed until the core temperature reaches 54-56°C for medium-rare (about 10-15 minutes).
- 6
Rest the meat wrapped in butcher paper for 10 minutes before carving into thin slices against the grain. Serve with the tomato salad.
Kitchen tips
- Always slice tri-tip against the grain to keep the meat as tender as possible.
- Use a digital meat thermometer – the temperature keeps rising 2-3°C while the meat rests.
AI-generated content. Always verify ingredients and allergen information yourself.
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