Grilled Tritip alla Fiorentina

by Ian Wickman


Grilled Tritip alla Fiorentina

Want a dish to share? Here it is: Grilled tritip is a delicious cut of meat... add the rosemary, olive oil, and a little garlic pressed in and brushed over the top... my mouth is watering already. Just add friends, and maybe some cannellini beans with sage!
Keyword alla fiorentina, grilled tritip
Prep Time 5 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings 6
Author Ian Wickman



  • 1 each tritip (about 2 lbs give or take)
  • 1 sprinkle salt
  • 1 sprinkle pepper

alla Fiorentina (okay, it's not purist but it's TASTY)

  • 1/3 cup rosemary, chopped
  • 2 tbsp garlic, minced
  • 3 tbsp olive oil


  • Depending on your source the tritip may come prepackaged or just plain. Make sure to check what you are getting (most specifically for salt, and gluten if that matters to you).
  • Trim any silver skin from tritip. Depending on your cut there may be a lot of fat as well, some of which can be trimmed but leave some as this bastes the meat as well.
  • If your tritip doesn't have salt added then sprinkle all over with salt and pepper.
  • Chop rosemary, mince garlic, and add to a small bowl or cup with olive oil and mix thoroughly.
  • Rub mixture thoroughly all over the tritip, cover and refrigerate for at least an hour, 2 is better, and up to overnight. Reserve about a quarter to finish the meat with!
  • Remove tritip from refrigerator at least 45 minutes but up to an hour before you cook it.
  • Get your grill hot enough to sear but make sure you have control or a cooler area to cook on as well.
  • Sear tritip for about 4 - 5 minutes, flip and repeat on the other side.
  • Flip and move to a cooler section of the grill or turn down heat. Cook for about 8 - 10 minutes and flip again.
  • Cook until internal temperature is about 130 degrees (or your preferred meat temperature, this will rest a bit and continue to cook). About 20 - 25 minutes total cooking time for a 2 lb tritip.
  • Remove from heat and brush with the reserved mixture, iF you're feeling particularly Italian or like to add a little flare you can brush it on with a rosemary sprig... not a bad touch!)
  • Let rest for 15 minutes.
  • Slice thinly across the grain of the meat and serve.


A riff on the delicious bistecca alla Fiorentina, this grilled tritip is great with whatever sides you want or can be made into amazing sandwiches (perfect idea for leftovers/aka made aheads). Particularly tasty with the traditional cannellini beans with sage, I'll get a recipe for that up at some point!

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