Marinated Grilled Tri Tip

 

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!!


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Marinated and Grilled Tri Tip BigOven - Save recipe or add to grocery list Yum
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.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 mintutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 mintutes
Servings
people
Ingredients
Instructions
  1. In medium bowl, mix together the lemon juice, oil, sugar, soy sauce, black pepper, Lawry's garlic salt, onion, and garlic. Set aside
  2. Place tri tip roast on a sturdy cutting board. Using a meat tenderizer or large fork, poke holes all over the roast on both sides.
  3. Place roast in gallon sized, zip top bag. Pour marinade over roast and seal bag well.
  4. Place bag in a baking dish and refrigerate for up to 24 hours.
  5. Remove roast from refrigerator two hours before grilling.
  6. Heat gas grill on high heat. If using charcoal grill, place the coals on only one side to create a place for direct and indirect heat.
  7. Place roast on grill, (above the coals on a charcoal grill) and sear for 5-7 minutes. Flip the tri tip over and sear on the other side for another 5-7 minutes.
  8. On a gas grill, move roast to one side and turn off the burners directly below the meat, leaving the other burners on. Close the lid. If using a charcoal grill, move the roast to the side without coals, do not cover.
  9. Let the roast cook for approximately 20 more minutes. Do not over cook! Using a digital meat thermometer, check temperature. Remove meat when it registers 5 degrees less than desired finished temperature and tent with foil. Let steak rest for 10 minutes before slicing.
  10. Slice thinly against the grain.
  11. MEAT TEMPERATURES (Fahrenheit) Remove from grill Rare 130 degrees/ eat at 135 Medium Rare 135/ eat at 140 Medium 140/ eat at 145 Medium Well 145/ eat at 150 Well Done 155/ eat at 155-160
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