Best 2 Grilled Tri Tip Steak Recipes

Tri-tip steak, a triangular cut from the bottom sirloin, is known for its bold flavor and affordability. This versatile cut can be prepared using various cooking methods, but grilling is a popular choice that enhances its natural flavors. Grilled tri-tip steak is a delectable dish that can be enjoyed as a main course for any occasion.

This article provides three tempting recipes for grilled tri-tip steak:

1. **Classic Grilled Tri-Tip Steak:** This basic recipe offers a traditional approach to grilling tri-tip steak. With a simple marinade of olive oil, garlic, and herbs, this method allows the natural flavors of the steak to shine through.

2. **Honey Garlic Grilled Tri-Tip Steak:** This recipe adds a sweet and savory twist to the classic grilled tri-tip steak. The marinade combines honey, garlic, soy sauce, and brown sugar, creating a flavorful crust that caramelizes on the grill.

3. **Grilled Tri-Tip Steak with Chimichurri Sauce:** This recipe introduces a vibrant and herbaceous chimichurri sauce to complement the grilled tri-tip steak. Made with fresh parsley, cilantro, garlic, and red wine vinegar, this sauce adds a refreshing and tangy flavor to the dish.

Each recipe provides detailed instructions, cooking times, and serving suggestions, ensuring a successful grilling experience. Whether you prefer a classic, sweet and savory, or herbaceous flavor profile, these recipes offer a range of options to satisfy every taste preference.

Let's cook with our recipes!

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

Ingredients

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 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

Ingredients

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:

Choose a tri-tip steak that is at least 1 1/2 inches thick for the best results.
Make sure to trim any excess fat from the steak before grilling.
Season the steak generously with your favorite steak seasoning or a simple mixture of salt, pepper, and garlic powder.
Preheat your grill to high heat before grilling the steak.
Sear the steak for 2-3 minutes per side, or until it is well browned.
Reduce the heat to medium and continue to grill the steak for 10-15 minutes, or until it reaches your desired doneness.
Let the steak rest for a few minutes before slicing and serving.

Conclusion:

Grilled tri-tip steak is a delicious and easy-to-make meal that is perfect for any occasion. With its bold flavor and juicy texture, tri-tip steak is sure to please everyone at the table.