Best 8 Grilled Mediterranean Beef Tri Tip Recipes

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**Grilled Mediterranean Beef Tri-Tip: A Succulent Symphony of Flavors**

Relish the delectable taste of the Mediterranean with our grilled beef tri-tip recipe, a culinary journey that tantalizes your taste buds. This succulent cut of beef, marinated in a vibrant blend of Mediterranean herbs, spices, and citrus, promises an explosion of flavors in every bite. Accompanying this main course are two equally enticing recipes: a refreshing cucumber-tomato salad, a delightful symphony of crisp cucumbers, juicy tomatoes, and tangy feta cheese, and a flavorful garlic bread, a classic combination of toasted bread, garlic butter, and a sprinkle of herbs. Together, these recipes orchestrate a harmonious meal that will transport you to the sun-kissed shores of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF SHAWARMA RECIPE



Beef Shawarma Recipe image

Easy beef shawarma recipe with homemade shawarma seasoning! Serve it up in pita pockets with my tomato and cucumber salad and a good drizzle of tahini sauce.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 18

1 tsp ground cumin
1 tsp ground coriander
1 tsp Sweet Spanish paprika
3/4 tsp ground turmeric
1/2 tsp ground cloves
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 lemon
1 1/2 lb beef flap steak or flank steak, (cut very thinly against the grain into bite size pieces )
Kosher salt and black pepper
4 garlic cloves, (minced )
1 medium yellow onion, (halved and sliced )
4 Pita bread loaves, (halved (8 pita pockets) )
3-Ingredient Mediterranean salad, ((or sliced tomatoes and cucumbers, and chopped parsley) )
1 Homemade Tahini Sauce,
Pickled Cucumbers, (optional. )

Steps:

  • In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.
  • Using a chef's knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).
  • Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).
  • Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).
  • While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.
  • Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately!

Nutrition Facts : Calories 206.9 kcal, Sodium 204.4 mg, SaturatedFat 3.3 g, TransFat 0.3 g, Carbohydrate 3.8 g, Fiber 1 g, Protein 18.9 g, Cholesterol 53.6 mg, ServingSize 1 serving

GRILLED MEDITERRANEAN BEEF TRI-TIP



Grilled Mediterranean Beef Tri-Tip image

Make and share this Grilled Mediterranean Beef Tri-Tip recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Roast Beef

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup fresh lemon juice
1/3 cup red wine vinegar
2 garlic cloves, finely chopped
2 tablespoons finely chopped oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup olive oil
2 lbs beef tri-tip roast

Steps:

  • MEDITERRANEAN MARINADE: Mix all ingredients except oil in blender. Slowly add oil with motor running. Cover and refrigerate until ready to use. Makes 1 1/2 cups.
  • In glass dish, pour marinade over roast, coating all sides. Cover and refrigerate 6 to 24 hours. Grill over medium coals, turning occasionally, about 35 to 40 minutes for rare (140 degrees) to medium (160 degrees). Brush with marinade during last 10 to 15 minutes of cooking.
  • VARIATION:.
  • CUMIN 'N LIME MARINADE: 1/2 cup beef broth, 1/3 cup fresh lime juice, 2 T. ground cumin, 4 teaspoons ground coriander, 2 large cloves garlic, finely chopped, 1/4 cup olive oil. Follow directions for Mediterranean Marinade. Makes 1 cup. Serve with salsa, French bread and green salad with ranch-style dressing.

Nutrition Facts : Calories 559.1, Fat 47, SaturatedFat 8.9, Cholesterol 98.3, Sodium 278.2, Carbohydrate 2.4, Fiber 0.3, Sugar 0.5, Protein 31.5

GRILLED TRI-TIP STEAK



Grilled Tri-Tip Steak image

Provided by Food Network

Categories     main-dish

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tri-tip steak
2/3 cup red wine
1/3 cup soy sauce
2 tablespoons sugar
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves

Steps:

  • Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated.
  • Heat a grill on high.
  • Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes.
  • Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain.

GRILLED TRI TIP



Grilled Tri Tip image

This Grilled Tri Tip is the perfect entree for a weekday dinner with your family. It cooks up quickly and results in juicy, tender meat.

Provided by Susie Bulloch (heygrillhey.com)

Categories     Main Course

Time 1h15m

Number Of Ingredients 6

1 2-3 pound tri tip roast (fat cap removed)
2 Tablespoons Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)
¼ cup olive oil
¼ cup red wine
2 Tablespoons red wine vinegar
4 cloves garlic (crushed)

Steps:

  • Preheat. Preheat grill to medium (350 degrees F) for two-zone grilling.
  • Season. Season the tri tip on all sides with Beef Rub.
  • Make the mopping liquid. Combine all ingredients for the mopping liquid in a small bowl and set aside.
  • Grill. Place the seasoned tri tip roast directly on the grill grates over indirect heat. Close the lid and grill for 30-40 minutes, flipping every 6-7 minutes. Mop liberally with mopping liquid after each time you flip the roast. Continue to grill the tri tip until the internal temperature reads 125 degrees F (for medium rare).
  • Sear. When the roast reaches an internal temperature of 120 degrees F, move it over to direct heat and grill for 2-3 minutes per side or until the internal temperature reaches your desired doneness (See notes below for each temperature).
  • Rest, slice, and serve. Remove the tri tip from the grill. Rest the meat for 10 minutes then slice against the grain and serve.

Nutrition Facts : Calories 553 kcal, Carbohydrate 1 g, Protein 70 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 221 mg, Sodium 182 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

SANTA MARIA GRILLED TRI-TIP BEEF



Santa Maria Grilled Tri-Tip Beef image

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

2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried rosemary
¼ teaspoon cayenne pepper
1 (2 1/2 pound) beef tri-tip roast
⅓ cup red wine vinegar
⅓ cup vegetable oil
4 cloves crushed garlic
½ teaspoon Dijon mustard

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

EASY GRILLED TRI-TIP



Easy Grilled Tri-Tip image

This is a quick and easy way to marinate tri-tip. This really brings out the flavor of the beef. The cooking time I noted is passive cooking time and includes the time it takes to marinate the meat.

Provided by Busy Lindsay

Categories     Meat

Time 4h28m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 1/2-4 lbs tri-tip roast
1/4 cup low sodium soy sauce
2 tablespoons light olive oil
2 tablespoons water
1 -2 tablespoon McCormick's Montreal Brand steak seasoning (I use the Low Sodium kind)
1/2 teaspoon garlic powder (optional)

Steps:

  • Mix all ingredients (except meat) to a small bowl and stir.
  • Transfer all ingredients (including meat) to large plastic bag.
  • Seal bag, making sure to get most of the air out.
  • Massage marinade into meat through the bag. Let marinate in the refrigerator for 4 - 8 hours, don't marinate overnight as it makes the meat too salty.
  • Grill tri tip for about 15 - 20 minutes on each side or until desired doneness.

Nutrition Facts : Calories 679.3, Fat 35.6, SaturatedFat 11.2, Cholesterol 258, Sodium 749.8, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 83

GRILLED TRI-TIP



Grilled Tri-Tip image

This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests. It is sure to impress!

Provided by RecipeAddict

Categories     Main Dish Recipes

Time 1h50m

Yield 8

Number Of Ingredients 5

4 pounds tri-tip roast
4 cloves garlic, peeled and very thinly sliced
⅓ cup salt
⅓ cup black pepper
⅓ cup garlic salt

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.

Nutrition Facts : Calories 365.5 calories, Carbohydrate 4.4 g, Cholesterol 121 mg, Fat 20.9 g, Fiber 1.2 g, Protein 38.2 g, SaturatedFat 8.3 g, Sodium 3711.1 mg

GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP



Grilled or Oven-Roasted Santa Maria Tri-Tip image

You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.

Provided by Kim Severson

Categories     dinner, lunch, barbecues, steaks and chops, main course

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 2

1 whole tri-tip, about 2 pounds
3 tablespoons beef rub of your choice (see recipe)

Steps:

  • Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
  • Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
  • Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
  • Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
  • Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 47 milligrams, TransFat 0 grams

Tips:

  • To ensure the best flavor and tenderness, marinate the beef tri-tip for at least 6 hours or overnight.
  • Use a flavorful marinade that complements the beef, such as the Mediterranean marinade in the recipe.
  • When grilling the beef tri-tip, cook it over medium-high heat until it reaches an internal temperature of 135°F for medium-rare, 145°F for medium, or 155°F for medium-well.
  • Let the beef tri-tip rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Serve the grilled Mediterranean beef tri-tip with your favorite sides, such as grilled vegetables, roasted potatoes, or a fresh salad.

Conclusion:

This grilled Mediterranean beef tri-tip recipe is a delicious and easy-to-make dish that is perfect for any occasion. The beef is marinated in a flavorful mixture of Mediterranean herbs and spices, then grilled to perfection. The result is a tender, juicy, and flavorful dish that is sure to please everyone at your table. So next time you're looking for a new and exciting way to cook beef tri-tip, give this recipe a try.

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