In California, grilling the tri-tip cut of beef is a regional obsession. The tri-tip is a very flavorful, well-marbled cut of beef that is exceptionally delicious when grilled. If you aren’t in California, then you may have a hard time finding this often overlooked cut of meat. It’s taken from a section of the top sirloin and many butchers don’t value this meat as a steak and grind it into hamburger. Perhaps this is why such an outstanding steak is still so reasonably priced.
Tri-tip is best if it isn’t overcooked. It can lose its tenderness quickly if you aren’t monitoring the temperature. Although many traditional recipes call for a dry rub of seasoning salt I like to marinade the beef to ensure it’s juicy and tender. I usually combine the marinade ingredients into a large Hefty slider bag and let the meat sit in the bag anywhere from 4 to 8 hours in the refrigerator prior to grilling. These bags are a great way to keep all the wonderful flavors in the meat but are strong enough to keep leaks and smells from affecting other food in the fridge. The marinade recipe should include some kind of salt and sugar in its ingredient list in order to both retain juices and make the meat tender by breaking down the beef tissue.
Marinated Beef Tri-Tip – The Recipe
1 or 2 tri-tip steaks (2-3 lbs each)
- 1 cup olive oil
- 1 cup lemon juice
- 1 jalapeño – diced
- 6 garlic cloves – diced
- 1/2 cup local honey
- 1/8 cup sea salt
Season tri-tip with seasoning salt and rub into the meat. Allow to sit for 30 minutes.
Mix marinade ingredients in a Hefty slider bag and allow to sit while meat is sitting with rub.
Place tri-tips in large Hefty slider bag with marinade and place in the refrigerator for 4-6 hours.
Preheat grill on high and wipe excess marinade from steaks.
Grill on high for about 30 minutes, turning every 5-10 minutes until temperature reads 125 degrees for medium rare. Time may vary depending upon thickness of beef or your grill.
Remove from heat and allow meat to rest for 5 minutes before serving. The meat will continue to cook so serve immediately by slicing tri-tip into thin strips against the grain.