This tri tip is incredibly flavorful and tender. You know you’ve served a great steak when everyone passes on the steak sauce!! The marinade imparts such a delicious flavor throughout this meat that it is an experience of flavors on your tongue. When asked my favorite food, I undoubtedly say, “Steak!” I have always loved a great steak, and I don’t discriminate on cuts, I like them all. Rib eye, filet, porterhouse, flank, sirloin, strip, flat iron, etc. For this recipe I use a tri tip roast, although you could certainly buy tri tip steaks or other cuts of steak. Tri tip is a flavorful cut that is best grilled/cooked just until done or for a long time until it falls apart and shreds. This is a favorite of my family’s and I am positive you will love it too!
This marinade has so many flavor profiles that work really well together. Some of the measurements may have you checking the recipe twice but I promise it is perfection and you’ve just got to trust me. I’ve mixed up the marinade and I am ready to tenderize the meat.
The meat tenderizer, above, pokes dozens of holes at once as you push it quickly into the meat.
I have tenderized both sides, breaking up any tough parts and fat in the meat.
Place meat in a sturdy, gallon sized, sealable bag. Pour the marinade over the meat, seal and rub marinade all over the roast.
Place bag into a dish and refrigerate for up to 24 hours. The longer the better flavor!
Grill as per instruction below and let rest. When ready to slice, cut thin slices, against the grain, at a diagonal.
I like my meat medium rare. The end pieces will be cooked more, this is a good thing as everyone gets what they like. Serve the outsides to those who like medium well and the inside pieces to those who like medium or medium rare. Enjoy!!