Grilled Tri Tip

Why You’ll Love This Recipe

Grilled Tri Tip is easy to prepare, incredibly flavorful, and perfect for slicing and serving family-style. It’s more affordable than many premium steaks but offers just as much satisfaction. The meat grills beautifully, developing a savory crust while staying juicy and tender inside. Whether you’re hosting a backyard barbecue or cooking for a special dinner, this recipe delivers big flavor with minimal fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Tri tip roast (2 to 3 pounds)
• Olive oil
• Garlic (minced)
• Soy sauce or Worcestershire sauce
• Red wine vinegar or balsamic vinegar
• Brown sugar (optional)
• Smoked paprika
• Onion powder
• Salt
• Black pepper
• Crushed red pepper flakes (optional)
• Fresh rosemary or thyme (optional)

Directions

1. Prepare the marinade: In a bowl, mix olive oil, garlic, soy sauce or Worcestershire, vinegar, smoked paprika, onion powder, salt, pepper, and optional herbs or sugar.
2. Marinate the meat: Place the tri tip in a resealable bag or dish and pour the marinade over it. Refrigerate for at least 2 hours, preferably overnight.
3. Preheat the grill: Heat the grill to medium-high (about 400–450°F). Clean and oil the grates.
4. Grill the tri tip: Remove the meat from the marinade and pat it dry. Grill over direct heat for 5–7 minutes per side to develop a crust, then move to indirect heat. Cover and cook until the internal temperature reaches 130°F for medium-rare or 140°F for medium (about 20–30 minutes total).
5. Rest and slice: Remove from the grill and let rest for 10 minutes. Slice thinly against the grain and serve.

Servings and timing

This recipe serves 6 to 8 people. Prep time is about 10 minutes, marinating takes 2 to 24 hours, and cook time is 30–40 minutes. Total active cooking time is around 40 minutes.

Variations

• Dry rub: Skip the marinade and use a dry spice rub with salt, pepper, garlic powder, and chili powder.
• Smoked tri tip: Use a smoker or add wood chips to your grill for a smoky flavor.
• Spicy twist: Add chipotle powder, cayenne, or jalapeños to the marinade.
• Herb-crusted: Rub with a mixture of fresh rosemary, thyme, and garlic before grilling.
• Asian-inspired: Use soy sauce, sesame oil, ginger, and rice vinegar for an umami-packed variation.

Storage/Reheating

Store leftover tri tip in an airtight container in the refrigerator for up to 4 days. To reheat, slice the meat and warm gently in a skillet over low heat with a splash of broth or water to keep it moist. You can also enjoy it cold in sandwiches or salads. Avoid microwaving for long periods, as it may dry out the meat. For longer storage, freeze for up to 2 months.

FAQs

What is tri tip?

Tri tip is a triangular cut of beef from the bottom sirloin, known for its rich flavor and tender texture when cooked properly.

Do I need to marinate tri tip?

Marinating helps enhance flavor and tenderness, but you can also use a dry rub if you’re short on time.

How do I know when tri tip is done?

Use a meat thermometer. Aim for 130°F for medium-rare or 140°F for medium, followed by a 10-minute rest.

How should I slice tri tip?

Always slice against the grain for the most tender bite. The grain changes direction in the tri tip, so observe carefully before slicing.

Can I cook tri tip without a grill?

Yes, you can sear it in a hot pan and finish it in the oven at 400°F until the desired internal temperature is reached.

Can I freeze raw or cooked tri tip?

Yes, both raw and cooked tri tip can be frozen. Wrap tightly and use within 2–3 months for best quality.

What’s the difference between tri tip and brisket?

Tri tip is leaner and cooks quickly over high heat, while brisket is fattier and best suited for low, slow cooking methods.

Can I cook tri tip to well done?

Yes, but it’s best served medium-rare to medium for optimal tenderness. Cooking it well done can result in a tougher texture.

What sides go well with grilled tri tip?

Grilled vegetables, roasted potatoes, coleslaw, garlic bread, or a fresh salad are all excellent pairings.

Should I let the meat rest before slicing?

Yes, let it rest for 10 minutes after grilling to allow juices to redistribute and keep the meat juicy.

Conclusion

Grilled Tri Tip is a show-stopping centerpiece that’s full of flavor, easy to cook, and perfect for gatherings or special meals. With a simple marinade and a few grilling techniques, you can enjoy a restaurant-quality steak experience right at home. Tender, juicy, and deeply satisfying, this tri tip recipe is sure to become a favorite on your grill.

Grilled Tri Tip

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Grilled Tri Tip is a tender, juicy cut of beef marinated in a flavorful blend of garlic, vinegar, and spices, then grilled to perfection. It’s a delicious and easy-to-make main dish perfect for gatherings or special dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes (plus marinating time)
• Yield: 6–8 servings
• Category: Main Dish
• Method: Grilling
• Cuisine: American

Ingredients

• 1 tri tip roast (2–3 pounds)
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tbsp soy sauce or Worcestershire sauce
• 2 tbsp red wine vinegar or balsamic vinegar
• 1 tbsp brown sugar (optional)
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp fresh rosemary or thyme, chopped (optional)

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Instructions

1. In a bowl, whisk together olive oil, garlic, soy sauce or Worcestershire, vinegar, brown sugar (if using), paprika, onion powder, salt, pepper, and optional herbs or red pepper flakes.
2. Place the tri tip in a resealable bag or dish and pour the marinade over it. Seal and refrigerate for at least 2 hours or up to 24 hours.
3. Preheat grill to medium-high heat (400–450°F) and oil the grates.
4. Remove the tri tip from the marinade and pat dry. Grill over direct heat for 5–7 minutes per side to sear.
5. Move to indirect heat, cover, and continue cooking until internal temperature reaches 130°F for medium-rare or 140°F for medium (about 20–30 minutes).
6. Transfer to a cutting board and let rest for 10 minutes. Slice thinly against the grain and serve.

Notes

• Marinate overnight for maximum flavor and tenderness.
• Use a meat thermometer to avoid overcooking.
• Always slice against the grain to keep the meat tender.
• Let rest before slicing to retain juices.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 320
• Sugar: 1g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 32g
• Cholesterol: 90mg