Best 4 Beef Tri Tip Marinade Recipes
**Tri-Tip Roast: A Flavorful and Versatile Cut for Every Occasion**
Tri-tip roast, a triangular cut from the bottom sirloin, offers a delightful balance of tenderness and bold flavor. Its unique marbling and relatively lean profile make it a popular choice for grilling, roasting, or slow cooking. This versatile cut can be prepared in a variety of ways, lending itself to a wide range of marinades, rubs, and cooking techniques. Whether you prefer a simple, straightforward approach or a more elaborate preparation, tri-tip roast is sure to satisfy your taste buds. In this article, we present a collection of mouthwatering recipes that showcase the versatility and deliciousness of tri-tip roast. From classic marinades to tantalizing sauces, these recipes provide a diverse selection of flavors and cooking methods to suit every palate and preference. Get ready to embark on a culinary journey that will transform this exceptional cut into an unforgettable dining experience.
SANTA MARIA GRILLED TRI-TIP BEEF
The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.
Provided by Chef John
Categories Main Dish Recipes
Time 5h15m
Yield 6
Number Of Ingredients 12
Steps:
- Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
- Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
- Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 452.4 calories, Carbohydrate 3.6 g, Cholesterol 166.2 mg, Fat 24.1 g, Fiber 0.7 g, Protein 52.5 g, SaturatedFat 5.8 g, Sodium 854.9 mg, Sugar 0.4 g
MARINATED TRI-TIP IN RED WINE AND HERBS
Provided by Valerie Bertinelli
Categories main-dish
Time 3h40m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the marinade: Place the steak in a 2-gallon resealable plastic bag and place the bag in a large bowl. Add the shallots, oil, honey, mustard, cilantro, parsley, thyme, garlic, oregano, wine, 1 tablespoon kosher salt and 2 teaspoons black pepper to the bag. Cut the oranges in half, squeeze the juice into the marinade and then add the halves as well. Seal the bag, squeezing out any excess air, then massage the marinade into the steak, making sure all the ingredients are evenly incorporated. Marinate the steak in the refrigerator for 2 1/2 hours.
- Preheat a grill for cooking over medium-high heat. Remove the steak from the marinade, making sure to pull off any marinade ingredients like herbs or shallots that stick to the steak (reserve the marinade). Generously sprinkle the steak all over with salt and pepper. Grill until dark grill marks form, 3 to 4 minutes per side; then turn the heat down, cover the grill and cook until an instant-read thermometer inserted into the thickest part of the steak registers 130 degrees F for medium-rare, another 25 to 30 minutes. Remove the steak from the grill and let rest for 10 minutes.
- Meanwhile, place the marinade in a medium pot over medium-high heat. Bring the mixture to a boil and cook until thickened and reduced down to 1 1/2 cups, approximately 25 minutes. Remove from the heat and strain the sauce through a fine-mesh strainer.
- To serve: Rub a cutting board with olive oil and garlic, then sprinkle with flaky sea salt. Put the steak on top and slice it against the grain. Garnish with cilantro and parsley leaves, and serve with the red wine herb sauce.
BEEF TRI-TIP MARINADE
I came up with this tri-tip marinade by chance when I went to pour Worcestershire and found I was nearly out! Also works great for beef kebabs.
Provided by valerierouse
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 8
Number Of Ingredients 10
Steps:
- Combine brown sugar, garlic powder, black pepper, and onion powder in a large freezer bag. Add wine, water, Worcestershire sauce, soy sauce, garlic, and liquid smoke.
Nutrition Facts : Calories 64.5 calories, Carbohydrate 9.9 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 200.3 mg, Sugar 6.5 g
6 HOUR TRI-TIP MARINADE
Provided by Food Network
Categories main-dish
Time 6h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.
- Heat grill to medium temperature.
- Place tri-tips on grill at a 45-degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.
Tips:
- Choose a good quality tri-tip roast. Look for a roast that is well-marbled with fat, as this will help keep the meat moist and flavorful during cooking.
- Trim excess fat from the roast. This will help prevent flare-ups on the grill and will also help the marinade penetrate the meat more easily.
- Make sure the marinade is flavorful and acidic. The acidity in the marinade will help to tenderize the meat and the flavors will infuse the meat as it marinates.
- Marinate the tri-tip roast for at least 4 hours, or up to overnight. The longer the meat marinates, the more flavorful it will be.
- Cook the tri-tip roast over medium-high heat. This will help to sear the outside of the meat and lock in the juices.
- Cook the tri-tip roast to an internal temperature of 135 degrees Fahrenheit for medium-rare, or 145 degrees Fahrenheit for medium.
- Let the tri-tip roast rest for 10 minutes before slicing and serving. This will help the juices redistribute throughout the meat.
Conclusion:
Tri-tip roast is a delicious and versatile cut of beef that can be cooked in a variety of ways. By following these tips, you can make sure that your tri-tip roast turns out perfect every time. Whether you are grilling, roasting, or smoking your tri-tip roast, be sure to use a flavorful marinade and cook the meat to the proper internal temperature. With a little effort, you can easily create a delicious and memorable meal that your family and friends will love.
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