Best 8 Grilled Marinated Tri Tip Recipes

EASY GRILLED TRI TIP

Steps:

• In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

GRILLED TRI-TIP

Steps:

• Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
• Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.
• Preheat an outdoor grill for high heat.
• Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.
• Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.

MARINATED TRITIP

Steps:

• Whisk together lemon juice, olive oil, brown sugar, soy sauce, salt, Worcestershire sauce, black pepper, garlic, chili powder, and scallions in a small bowl.
• Place trip-tip in a large resealable bag and pour in marinade. Seal bag, removing as much air as possible. Place in refrigerator and marinate 4-8 hours.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place wood chunk directly on coals and set cooking grate in place, cover grill and allow to preheat for 5 minutes. Remove beef from marinade and place on cool side of grill, cover, and cook, turning and flipping occasionally until an instant read thermometer inserted into the thickest part of the tri-tip registers between 115 to 120°F on an instant read thermometer, 20 to 30 minutes.
• Move beef to hot side of grill. Cook, flipping regularly until well seared and center of tri-tip registers between 120 to 125°F on an instant read thermometer, 5 to 8 minutes. Transfer to a cutting board and let rest for 10 minutes. Slice thinly and serve immediately.

6 HOUR TRI-TIP MARINADE

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.

GRILLED TRI TIP ROAST

Steps:

• Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove roast from the bag and discard marinade.
• Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest for 15 minutes under tented aluminum foil before cutting.

SANTA MARIA GRILLED TRI-TIP BEEF

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.

GRILLED MARINATED TRI-TIP

Steps:

• In a marinating dish or large zip lock bag pour in marinating ingredients (soy sauce - mustard), stir or shake bag until sugar is dissolved. Add beef, covering all sides. Chill at least 2 hours, but may be marinated up to one day, turning occassionally.
• Drain beef, discarding marinade.
• Prepare grill using a solid bed of coals - about medium heat.
• Grill beef, turning every 5 minutes until done to desired doneness (about 30 minues for med rare).
• Transfer to platter or cutting board and let rest 5 minutes before slicing beef into thin slanting slices, cutting across grain.

GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE

Steps:

• Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over.
• Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
• Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade.
• Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board.
• Tent with foil; let stand 10 minutes. Cut diagonally across grain.