Best 15 Grilled Tri Tip Recipes

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Tri-tip, a triangular cut of beef from the bottom sirloin, is known for its bold flavor and affordability. It can be cooked in various ways, but grilling is one of the most popular methods. Grilled tri-tip is a staple at many backyard barbecues and picnics. This article provides three mouthwatering grilled tri-tip recipes:

- **Classic Grilled Tri-Tip**: This recipe features a simple marinade of olive oil, garlic, rosemary, and thyme, allowing the natural flavors of the tri-tip to shine through. The result is a juicy and flavorful steak that pairs well with a variety of sides.

- **Santa Maria Style Tri-Tip**: Inspired by the famous barbecue style of California's Central Coast, this recipe uses a flavorful rub made with garlic, paprika, cumin, and chili powder. The tri-tip is grilled over red oak or fruitwood, giving it a unique smoky flavor.

- **Grilled Tri-Tip with Chimichurri Sauce**: For a South American twist, this recipe pairs grilled tri-tip with a vibrant chimichurri sauce made with fresh herbs, garlic, and olive oil. The tangy and herbaceous flavors of the sauce complement the rich and savory taste of the tri-tip perfectly.

Whether you prefer classic flavors, smoky barbecue, or a South American flair, these grilled tri-tip recipes offer something for everyone. So fire up your grill and get ready to indulge in this delicious and versatile cut of beef.

Here are our top 15 tried and tested recipes!

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

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 TRI TIP ROAST



Grilled Tri Tip Roast image

Marinated meat with delicious flavor.

Provided by Jennifer W

Categories     Main Dish Recipes     Roast Recipes

Time 5h5m

Yield 10

Number Of Ingredients 9

⅓ cup Italian salad dressing
¼ cup water
¼ cup soy sauce
2 tablespoons honey
1 tablespoon liquid smoke flavoring
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon red pepper flakes
2 (2 1/2 pound) beef 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.

Nutrition Facts : Calories 550.2 calories, Carbohydrate 5.3 g, Cholesterol 185.9 mg, Fat 29.3 g, Fiber 0.2 g, Protein 62.8 g, SaturatedFat 10.2 g, Sodium 866.3 mg, Sugar 4.4 g

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 ROAST WITH TEQUILA MARINADE



Grilled Tri-Tip Roast With Tequila Marinade image

Make and share this Grilled Tri-Tip Roast With Tequila Marinade recipe from Food.com.

Provided by dicentra

Categories     Steak

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons lime zest
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
4 lbs beef loin tri-tip roast, trimmed

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.

GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE AND CHERRY TOMATO RELISH



Grilled Tri-Tip Roast with Tequila Marinade and Cherry Tomato Relish image

Categories     Tequila     Beef     Tomato     Marinate     Low Carb     Lime     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons grated lime peel
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 2-pound beef loin tri-tip roasts, trimmed
Cherry Tomato Relish

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. Serve meat with Cherry Tomato Relish.

SANTA MARIA-STYLE GRILLED TRI-TIP



Santa Maria-Style Grilled Tri-Tip image

This style of cooking a triangular cut from the bottom sirloin comes from California's vaqueros, the Mexican cowboys who worked cattle in California's Central Valley in the 1800s. It's rubbed with lots of salt, pepper and garlic, then cooked relatively fast over red oak and traditionally served with pink beans called pinquintos.

Provided by Kim Severson

Categories     dinner, easy, weekday, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 5

2 tablespoons garlic powder
1 1/2 tablespoons kosher salt
1 teaspoon black pepper
2 teaspoons dried parsley
1 beef tri-tip (2 to 2 1/2 pounds), preferably with some fat on one side

Steps:

  • In small bowl, mix garlic powder, salt, pepper and parsley; rub well into meat. Let stand 30 minutes at room temperature.
  • Meanwhile, soak 2 cups red oak chips in water for at least 20 minutes (optional). Prepare a medium-size fire on one side of a charcoal or gas grill. Add chips to fire, if using. Set tri-tip over fire, fat side up (with a gas grill, close lid), and brown well, 3 to 5 minutes; turn over and brown other side.
  • Move meat over area of the grill without fire, cover, and turn every 10 minutes or so, until an instant-read thermometer inserted into thickest part registers 125 to 130 degrees, 25 to 35 minutes.
  • Place meat on cutting board to rest at least 15 minutes. Slice across the grain.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 303 milligrams, Sugar 0 grams

GRILLED TRI TIP WITH ROSEMARY GLAZE RECIPE BY TASTY



Grilled Tri Tip With Rosemary Glaze Recipe by Tasty image

Here's what you need: tri tip roast, black ground pepper, mustard powder, smoked paprika, garlic powder, onion powder, kosher salt, light brown sugar, butter, worcestershire sauce, fresh rosemary

Provided by Mike Price

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

1 ½ lb tri tip roast
1 tablespoon black ground pepper
1 tablespoon mustard powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ tablespoons kosher salt
¾ cup light brown sugar
6 tablespoons butter
½ cup worcestershire sauce
3 large sprigs fresh rosemary

Steps:

  • Combine dry rub ingredients in a small bowl and stir to combine.
  • Evenly coat the tri tip with the dry rub and let rest at room temperature for 30 minutes.
  • In a small saucepan, bring glaze ingredients to a low boil over medium heat. Simmer for 3 minutes, stirring frequently.
  • Heat a charcoal or gas grill to the medium heat.
  • Grill steak for 4-5 minutes over direct heat, then flip and grill until internal temperature reaches 125°F (52°C) on a meat thermometer.
  • Brush the steak with the brown sugar glaze, then flip the steak and repeat, about 1 minute per side. Do this until you've used up about half the glaze then remove meat from the grill.
  • Let the steak rest for 10 minutes, then slice into ½-inch (1 cm) strips against the grain.
  • Serve with remaining glaze on the side for drizzling or dipping.
  • Enjoy!

Nutrition Facts : Calories 334 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 1 gram, Protein 16 grams, Sugar 19 grams

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 MARINATED TRI-TIP



Grilled Marinated Tri-Tip image

I thought this was an interesting summer grilling recipe. Prep time includes 2 hour marinating time. Recipe source: Sunset Magazine (June 2005)

Provided by ellie_

Categories     Meat

Time 2h39m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup soy sauce (low-sodium will work well)
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup onion, sliced
1/2 cup sake
1/2 cup mirin (or 1/2 cup sake and 1 teaspoon sugar)
1 tablespoon garlic, minced
1 tablespoon ginger, sliced
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1 beef tri-tip steak, trimmed of excess fat (1 1/2 pounds)

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.

Nutrition Facts : Calories 213.4, Fat 0.2, Sodium 2811.1, Carbohydrate 42.7, Fiber 0.9, Sugar 36.3, Protein 5.7

GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE



GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE image

Categories     Marinade     Beef

Yield 4

Number Of Ingredients 11

*1/2 Cup Lime Juice
*1/2 Cup Cilantro, freshly chopped
*1/2 Cup Olive Oil
*1/3 Cup Soy Sauce
*1/2 Cup Tequila
*7 Garlic Cloves, finely chopped
*2 Tsp. Lime Peel, grated
*2 Tsp. Cumin, ground
*2 Tsp. Oregano, dried
*2 Tsp. Black Pepper, ground
*2-2lb Tri Tip Roasts, trimmed

Steps:

  • MARINADE: Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large ziplock bag and add marinade. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally. PREPARE ROAST: Prepare barbecue (med-high heat). Grill meat to desired doneness, about 10 min per side for med-rare. Transfer to cutting board. Tent with foil, let stand 10 min. Cut diagonally across grain. Consider removing meat from refrigerate prior to grilling to allow meat to come up to room temperature. This will help meat cook more evenly throughout roast.

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

GRILLED TRI-TIP WITH OREGON HERB RUB



Grilled Tri-Tip with Oregon Herb Rub image

I have loved tri-tip (bottom sirloin) ever since my father-in-law in Santa Barbara introduced me to it. Tri-tip is a cut of meat that first became popular in Santa Maria, on the central coast of California. I love the taste of the original Santa Maria rub, but this is even better.

Provided by CHIEFWMS

Categories     100+ Everyday Cooking Recipes

Time 4h

Yield 10

Number Of Ingredients 10

1 tablespoon salt
1 ½ teaspoons garlic salt
½ teaspoon celery salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon dried dill
¼ teaspoon dried sage
¼ teaspoon crushed dried rosemary
1 (2 1/2 pound) beef tri-tip roast

Steps:

  • Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.
  • Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).
  • Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 0.3 g, Cholesterol 105.4 mg, Fat 9.3 g, Fiber 0.1 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 1083.4 mg

EASY GRILLED TRI TIP



Easy Grilled Tri Tip image

A great way to quickly grill large cuts of tri-tip beef. You can even make it on a busy weeknight! I've also made this for BBQ parties. It's better than buying a bunch of steaks!

Provided by Erika

Categories     100+ Everyday Cooking Recipes

Time 4h30m

Yield 8

Number Of Ingredients 6

¼ cup soy sauce
¼ cup olive oil
2 tablespoons water
2 cloves garlic, peeled and chopped
ground black pepper to taste
4 pounds beef tri tip, cut into 1/2 inch slices

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.

Nutrition Facts : Calories 491.4 calories, Carbohydrate 0.9 g, Cholesterol 210.9 mg, Fat 25.4 g, Fiber 0.1 g, Protein 61.3 g, SaturatedFat 7.8 g, Sodium 530.7 mg, Sugar 0.1 g

GRILLED TRI-TIP



GRILLED TRI-TIP image

Categories     Beef

Number Of Ingredients 5

2.5-lb. Tri-tip
Canola oil (optional)
Meat tenderizer (like Adolf's)
Salt
Pepper

Steps:

  • Remove steak from refrigerator at least one hour prior to grilling. Optional: Some suggest coating meat with canola oil prior to applying rub. Apply your favorite tenderizing rub; let stand for one hour. Allowing the meat's temperature rise to match room temperature allows the seasoning(s) to penetrate the meat. Set grill to medium-low. You'll get a superb sear by allowing the meat to cook slowly, with a gradual rise in temperature. Turn meat after seven minutes. Turn again (and rotate 45 degrees to give it a nice cross-hatch) after another seven to eight minutes. After twenty minutes, check the internal temperature with a meat thermometer-120°F/50°C should be your target (for medium-rare). Once the temperature is close, turn off the grill; leave the meat on for five additional minutes before removing. Cover meat with tent of aluminum foil for ten minutes. CUTTING: First cut the meat in HALF: Find the grain change and cut the meat in half (basically in the middle). Then cut from the ends TO the cut side by cutting across the grain. If you think you overcooked it, cut thin slices; the closer to rare, the thicker you should cut it. Use a cutting board with a tray around the outside to catch the juices. Plate the cut pieces, pour the juice over the meat, and serve.

Tips:

  • Choose the right type of tri-tip. Look for a tri-tip that is evenly thick and has good marbling. This will ensure that the meat cooks evenly and stays juicy.
  • Trim the fat. Tri-tip has a layer of fat that should be trimmed before grilling. This will help reduce flare-ups and keep the meat from becoming too greasy.
  • Marinate the tri-tip. Marinating the tri-tip for several hours or overnight will help tenderize the meat and add flavor. You can use a variety of marinades, but a simple mixture of olive oil, garlic, and herbs is a good place to start.
  • Grill the tri-tip over medium-high heat. This will help sear the meat and create a nice crust. Cook the tri-tip for about 10 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
  • Let the tri-tip rest before carving. Once the tri-tip is cooked, let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Grilled tri-tip is a delicious and easy-to-make dish that is perfect for any occasion. Whether you are grilling for a weeknight dinner or a special event, tri-tip is sure to be a hit. So next time you are looking for a great grilling recipe, give tri-tip a try. You won't be disappointed!

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