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Grilled Tri-Tip with Garlic Mashed Potatoes

Grilled Tri-Tip with Garlic Mashed Potatoes

By Traeger Kitchen

This is one rich dish. Coffee-rubbed tri tip is grilled over hickory pellets and perfectly paired with creamy roasted garlic and Gruyère cheese mashed potatoes–the definition of delicious in a bite.

Prep Time

40 Min

Cook Time

1 Hr
30 Min

Pellets

Hickory

Ingredients

This recipe serves:

4

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Units of Measurement:
main
3 garlic cloves, ends trimmed
1 Tablespoon Olive oil
1 (2-3 lb) tri-tip
To Taste kosher salt
To Taste freshly ground black pepper
To Taste Traeger Coffee Rub
4 Large Yukon Gold potatoes, peeled
1 1/2 Cup heavy cream
1/4 Cup shredded Gruyère cheese
2 Tablespoon grated Parmesan cheese
1/2 Cup sour cream

Steps

  • 1

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F / 204 ˚C

  • 2

    Set the garlic cloves on the center of a piece of aluminum foil, pour the olive oil over, then wrap tightly in the foil to enclose. Place directly on the grill grates, close the lid, and roast the garlic until the cloves are very soft and lightly browned, 20-30 minutes. When you open the foil, garlic will be a little brown and very soft. Remove from the grill and set aside.

    400 ˚F / 204 ˚C

    00:30

  • 3

    Reduce the Traeger temperature to 225°F. For optimal flavor, use Super Smoke, if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 4

    Trim any fat from the tri tip, then season with salt, pepper, and Traeger Coffee rub all on sides.

  • 5

    Place the steak directly on the grill grates. Insert the probe into the thickest part of the meat. Close the lid and cook until the internal temperature reaches 105-110°F, about 1 1/2 hours.

    225 ˚F / 107 ˚C

    105 ˚F / 41 ˚C

    02:00

    Super Smoke

  • 6

    Remove the steak from the grill and increase the temperature to 450°F. Preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C

    00:15

  • 7

    Meanwhile, cut the potatoes into 1/2-inch cubes, then add to a large pot. Fill the pot with cold water to cover the potatoes by 1 inch and season generously with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender. Drain and return the potatoes to the warm pot to dry.

  • 8

    Return the tri-tip to the grill and reinsert the probe. Sear for 5 minutes on each side, until the internal temperature reaches 140°F for medium, or your desired temperature. Remove from the grill and let rest for 15-25 minutes.

    450 ˚F / 232 ˚C

    140 ˚F / 60 ˚C

    00:10

  • 9

    In a small saucepan, warm the cream over medium-low heat. Once starting to gently bubble around the edges, stir in the Gruyère and Parmesan cheeses until melted.

  • 10

    Add the roasted garlic cloves to the potatoes and mash to your desired texture. Pour in the hot cream mixture and stir to incorporate, then season with salt and pepper. Fold in the sour cream.

  • 11

    Thinly slice the tri tip against the grain. Serve with the garlic mashed potatoes. Enjoy!

My Notes


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