Name: Grilled Tri-tip recipe
Ingredients: Tri-Tip Steak (2-3 pounds): The star of the show! Tri-tip, also known as a California cut, bottom sirloin butt, or Santa Maria steak, is a triangular cut of beef from the bottom sirloin. It’s prized for its rich, beefy flavor, tenderness when cooked properly, and relatively lean profile compared to other steak cuts. When selecting your tri-tip, look for a steak that is well-marbled with intramuscular fat. Marbling is the white flecks of fat within the muscle that melt during cooking, adding flavor and moisture. A good quality tri-tip will have a vibrant red color and feel firm to the touch. You can find tri-tip steaks at most well-stocked grocery stores or butcher shops. If possible, opt for a Choice or Prime grade tri-tip for superior flavor and tenderness. Consider the size of your tri-tip based on your serving needs. A 2-3 pound tri-tip is typically sufficient to feed 4-6 people. If you are unable to find tri-tip, you could potentially substitute with a sirloin flap steak or a picanha roast, though these will have slightly different textures and may require adjusted cooking times.; Olive Oil (¼ cup, extra virgin): Olive oil serves as the base of our marinade, helping to distribute the flavors of the other ingredients and aiding in moisture retention during grilling. Extra virgin olive oil is preferred for its superior flavor and health benefits. It also helps to prevent the meat from sticking to the grill grates. The olive oil also contributes to the browning and crust formation on the exterior of the tri-tip during searing. You can use other neutral oils like canola oil or vegetable oil if you prefer, but extra virgin olive oil adds a subtle fruity and peppery note that enhances the overall flavor profile. Infused olive oils, such as garlic or herb-infused, can also be used to add another layer of flavor complexity.; Soy Sauce (¼ cup, low sodium): Soy sauce is a key ingredient in the marinade, providing umami richness and saltiness that tenderizes the meat and deepens the flavor. Low sodium soy sauce is recommended to control the overall salt level in the marinade and final dish. Soy sauce’s enzymatic action also helps break down muscle fibers, contributing to a more tender tri-tip. Tamari, a gluten-free soy sauce alternative, can be used as a substitute. If you want a sweeter marinade, you can use a combination of soy sauce and teriyaki sauce.; Worcestershire Sauce (2 tablespoons): Worcestershire sauce adds another layer of umami and complex savory flavors to the marinade. It contains vinegar, molasses, tamarind, and other spices, contributing depth and tanginess. Worcestershire sauce enhances the beefy flavor of the tri-tip and complements the other marinade ingredients. If you don’t have Worcestershire sauce, you can try a combination of soy sauce and a touch of vinegar, but Worcestershire offers a unique flavor profile that is hard to replicate exactly.; Garlic (4 cloves, minced): Garlic is a foundational flavor enhancer in countless cuisines, and grilling tri-tip is no exception. Freshly minced garlic provides a pungent, aromatic, and savory note that permeates the meat during marinating and grilling. Use fresh garlic cloves for the best flavor. Garlic powder can be used as a substitute in a pinch, but fresh garlic provides a much more vibrant and complex flavor. Roasted garlic can also be used for a sweeter, mellower garlic flavor.; Fresh Rosemary (2 tablespoons, chopped): Fresh rosemary brings a fragrant, piney, and slightly peppery herbaceousness to the marinade. Rosemary is a classic pairing with beef and complements the robust flavor of tri-tip beautifully. Use fresh rosemary leaves for the most aromatic and flavorful results. Dried rosemary can be used as a substitute, but use about half the amount as dried herbs are more concentrated. Other herbs that pair well with beef and can be used in place of or in addition to rosemary include thyme, oregano, and marjoram.; Fresh Thyme (2 tablespoons, chopped): Fresh thyme adds a delicate, earthy, and slightly lemony herbaceous note that balances the richness of the beef and complements the rosemary. Thyme is another classic herb that enhances the savory flavors of grilled meats. Use fresh thyme leaves for the best flavor. Dried thyme can be used as a substitute, using about half the amount of fresh thyme.; Dijon Mustard (1 tablespoon): Dijon mustard acts as an emulsifier in the marinade, helping to bind the oil and water-based ingredients together. It also adds a tangy, slightly spicy, and complex flavor note that enhances the overall profile. Dijon mustard’s acidity also contributes to tenderizing the meat. You can use other types of mustard, such as whole grain mustard or yellow mustard, but Dijon mustard provides a particularly refined and balanced flavor.; Black Pepper (1 tablespoon, freshly ground): Freshly ground black pepper provides a pungent, aromatic, and slightly spicy kick that enhances the savory flavors and adds depth to the marinade. Freshly ground pepper is always preferred for its more robust flavor and aroma compared to pre-ground pepper. You can adjust the amount of black pepper to your preference. Cracked black pepper can also be used for a coarser texture and more intense pepper flavor.; Salt (1 tablespoon, kosher salt or sea salt): Salt is essential for seasoning the tri-tip and enhancing its natural flavors. Kosher salt or sea salt are preferred for their clean, pure flavor and coarser texture, which helps to distribute the salt more evenly. Salt also plays a crucial role in tenderizing meat by breaking down muscle proteins. Adjust the amount of salt to your preference, considering the saltiness of the soy sauce already in the marinade. Remember to season again with salt and pepper after grilling, if needed.

Ingredients

Tri-Tip Steak (2-3 pounds): The star of the show! Tri-tip, also known as a California cut, bottom sirloin butt, or Santa Maria steak, is a triangular cut of beef from the bottom sirloin. It’s prized for its rich, beefy flavor, tenderness when cooked properly, and relatively lean profile compared to other steak cuts. When selecting your tri-tip, look for a steak that is well-marbled with intramuscular fat. Marbling is the white flecks of fat within the muscle that melt during cooking, adding flavor and moisture. A good quality tri-tip will have a vibrant red color and feel firm to the touch. You can find tri-tip steaks at most well-stocked grocery stores or butcher shops. If possible, opt for a Choice or Prime grade tri-tip for superior flavor and tenderness. Consider the size of your tri-tip based on your serving needs. A 2-3 pound tri-tip is typically sufficient to feed 4-6 people. If you are unable to find tri-tip, you could potentially substitute with a sirloin flap steak or a picanha roast, though these will have slightly different textures and may require adjusted cooking times.

Olive Oil (¼ cup, extra virgin): Olive oil serves as the base of our marinade, helping to distribute the flavors of the other ingredients and aiding in moisture retention during grilling. Extra virgin olive oil is preferred for its superior flavor and health benefits. It also helps to prevent the meat from sticking to the grill grates. The olive oil also contributes to the browning and crust formation on the exterior of the tri-tip during searing. You can use other neutral oils like canola oil or vegetable oil if you prefer, but extra virgin olive oil adds a subtle fruity and peppery note that enhances the overall flavor profile. Infused olive oils, such as garlic or herb-infused, can also be used to add another layer of flavor complexity.

Soy Sauce (¼ cup, low sodium): Soy sauce is a key ingredient in the marinade, providing umami richness and saltiness that tenderizes the meat and deepens the flavor. Low sodium soy sauce is recommended to control the overall salt level in the marinade and final dish. Soy sauce’s enzymatic action also helps break down muscle fibers, contributing to a more tender tri-tip. Tamari, a gluten-free soy sauce alternative, can be used as a substitute. If you want a sweeter marinade, you can use a combination of soy sauce and teriyaki sauce.

Worcestershire Sauce (2 tablespoons): Worcestershire sauce adds another layer of umami and complex savory flavors to the marinade. It contains vinegar, molasses, tamarind, and other spices, contributing depth and tanginess. Worcestershire sauce enhances the beefy flavor of the tri-tip and complements the other marinade ingredients. If you don’t have Worcestershire sauce, you can try a combination of soy sauce and a touch of vinegar, but Worcestershire offers a unique flavor profile that is hard to replicate exactly.

Garlic (4 cloves, minced): Garlic is a foundational flavor enhancer in countless cuisines, and grilling tri-tip is no exception. Freshly minced garlic provides a pungent, aromatic, and savory note that permeates the meat during marinating and grilling. Use fresh garlic cloves for the best flavor. Garlic powder can be used as a substitute in a pinch, but fresh garlic provides a much more vibrant and complex flavor. Roasted garlic can also be used for a sweeter, mellower garlic flavor.

Fresh Rosemary (2 tablespoons, chopped): Fresh rosemary brings a fragrant, piney, and slightly peppery herbaceousness to the marinade. Rosemary is a classic pairing with beef and complements the robust flavor of tri-tip beautifully. Use fresh rosemary leaves for the most aromatic and flavorful results. Dried rosemary can be used as a substitute, but use about half the amount as dried herbs are more concentrated. Other herbs that pair well with beef and can be used in place of or in addition to rosemary include thyme, oregano, and marjoram.

Fresh Thyme (2 tablespoons, chopped): Fresh thyme adds a delicate, earthy, and slightly lemony herbaceous note that balances the richness of the beef and complements the rosemary. Thyme is another classic herb that enhances the savory flavors of grilled meats. Use fresh thyme leaves for the best flavor. Dried thyme can be used as a substitute, using about half the amount of fresh thyme.

Dijon Mustard (1 tablespoon): Dijon mustard acts as an emulsifier in the marinade, helping to bind the oil and water-based ingredients together. It also adds a tangy, slightly spicy, and complex flavor note that enhances the overall profile. Dijon mustard’s acidity also contributes to tenderizing the meat. You can use other types of mustard, such as whole grain mustard or yellow mustard, but Dijon mustard provides a particularly refined and balanced flavor.

Black Pepper (1 tablespoon, freshly ground): Freshly ground black pepper provides a pungent, aromatic, and slightly spicy kick that enhances the savory flavors and adds depth to the marinade. Freshly ground pepper is always preferred for its more robust flavor and aroma compared to pre-ground pepper. You can adjust the amount of black pepper to your preference. Cracked black pepper can also be used for a coarser texture and more intense pepper flavor.

Salt (1 tablespoon, kosher salt or sea salt): Salt is essential for seasoning the tri-tip and enhancing its natural flavors. Kosher salt or sea salt are preferred for their clean, pure flavor and coarser texture, which helps to distribute the salt more evenly. Salt also plays a crucial role in tenderizing meat by breaking down muscle proteins. Adjust the amount of salt to your preference, considering the saltiness of the soy sauce already in the marinade. Remember to season again with salt and pepper after grilling, if needed.

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Instructions

Step 1: Prepare the Marinade

In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, minced garlic, chopped fresh rosemary, chopped fresh thyme, Dijon mustard, black pepper, and salt. Whisking ensures all ingredients are thoroughly combined and emulsified, creating a homogenous marinade. Taste the marinade and adjust seasoning if needed, keeping in mind it will concentrate as it marinates the meat.

Step 2: Marinate the Tri-Tip

Place the tri-tip steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the tri-tip, ensuring it is evenly coated on all sides. If using a plastic bag, squeeze out as much air as possible and seal tightly. If using a dish, turn the tri-tip a few times to ensure even coating.

Marinate in the refrigerator for at least 4 hours, and preferably overnight (8-12 hours). Longer marinating times allow the flavors to penetrate deeper into the meat and further tenderize the tri-tip. Do not marinate for longer than 24 hours, as excessive marinating can sometimes make the meat texture mushy.

Step 3: Prepare the Grill

Remove the tri-tip from the refrigerator about 30-40 minutes before grilling to allow it to come closer to room temperature. This helps ensure more even cooking.

Preheat your grill to high heat for searing and medium heat for indirect cooking. For a charcoal grill, arrange hot coals on one side of the grill, creating a direct heat zone and an indirect heat zone. For a gas grill, preheat all burners to high, then reduce heat on one or two burners to create an indirect heat zone. The grill should be hot enough to sear the tri-tip quickly, but also have a cooler zone for gentle cooking.

Clean the grill grates thoroughly and lightly oil them with cooking oil to prevent sticking. Clean grates ensure better searing and prevent the tri-tip from sticking and tearing.

Step 4: Sear the Tri-Tip

Remove the tri-tip from the marinade, letting any excess marinade drip off. Do not pat dry, as some marinade moisture helps with searing. Discard the used marinade.

Place the tri-tip on the direct heat zone of the grill and sear for 3-4 minutes per side, or until a rich brown crust forms. Listen for the sizzle and watch for the development of a deep brown color. Searing over high heat creates the Maillard reaction, developing complex flavors and a desirable crust.

Step 5: Cook with Indirect Heat

Move the seared tri-tip to the indirect heat zone of the grill. This is crucial for cooking the tri-tip through without burning the exterior.

Close the grill lid and cook for approximately 10-20 minutes, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer inserted into the thickest part of the tri-tip to monitor the internal temperature.
- For medium-rare: 130-135°F (54-57°C)
- For medium: 135-140°F (57-60°C)
- For medium-well: 140-145°F (60-63°C)
- For well-done: 145°F+ (63°C+) (Not recommended for tri-tip as it can become tough)
  Baking times are estimates and can vary based on grill temperature, thickness of the tri-tip, and desired level of doneness. Always rely on a meat thermometer for accuracy.

Step 6: Rest the Tri-Tip

Once the tri-tip reaches your desired internal temperature, remove it from the grill and place it on a cutting board.

Tent loosely with aluminum foil and let it rest for 10-15 minutes. Resting is essential as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful tri-tip. Do not skip this step!

Step 7: Slice and Serve

Identify the grain of the tri-tip. The grain runs lengthwise along the steak. It’s important to slice against the grain for maximum tenderness.

Slice the tri-tip thinly against the grain. For tri-tip, it’s often beneficial to slice it in half along the grain first, and then slice each half against the grain. This is because the grain direction can change slightly within the tri-tip muscle.

Serve immediately and enjoy the delicious Grilled Tri-tip! You can season with a sprinkle of flaky sea salt and freshly ground black pepper after slicing, if desired.

Nutrition

Serving Size: one normal portion
Calories: 250-300 kcal
Sugar: 1-2g
Sodium: 400-500mg
Fat: 12-15g
Saturated Fat: 5-7g
Carbohydrates: 2-3g
Protein: 30-35g
Cholesterol: 80-90mg