If you’re looking for what sides to serve alongside this tri-tip, we’ve got you covered! Try our cool and creamy classic potato salad, chilled cucumber tomato salad and the best baked beans. As the temperatures warm up, you’ll want these delicious side dishes at every cookout!
Grilled Tri-Tip
Tri-tip is a delicious cut of beef! It’s less expensive than other steaks such as the rib-eye, but it’s just as flavorful. It has plenty of great marbling (fat running through the meat), which makes it really juicy and tender as long as you don’t overcook it.
Ingredients Needed
This grilled tri-tip is marinated in a mix of simple yet really flavorful ingredients. In fact, you may already have everything you need in your kitchen right now! To get started, check out the recipe card at the bottom of the post for exact measurements.
Tri-Tip Steak: Because a tri-tip steak has more fat, it will be much more flavorful than top sirloin. Two to three pounds of tri-tip will feed approximately 4 people.
Marinade
Olive Oil: Adds moisture for maximum juiciness. Fresh Lime Juice: The acidity that will help to tenderize the meat. Soy Sauce: Adds a salty, umami flavor. Brown Sugar: Gives the marinade a hint of sweetness that then balances the more savory ingredients. Worcestershire Sauce: Has a sweet, tangy, and spiced flavor that really adds something special to the marinade. Fresh Garlic: A must in any good marinade! Onion Powder: For savory onion flavor. Italian Seasoning: I love to make my own Italian seasoning, but you can certainly use store-bought. Cracked Black Pepper & Kosher Salt: To bring out and enhance all of the flavors.
How to Make Grilled Tri-Tip Steak
After trying this incredible tri-tip steak, the whole family will be requesting it on repeat. Lucky for you, it takes very little effort to prep! In addition, it only needs 10 minutes on the grill!
Change the Juice: Try using lemon juice or orange juice in place of the lime juice! Soy Sauce Substitutions: Low-sodium soy sauce can also be used in place of soy sauce. For a gluten-free option, use tamari! Internal Temperature: Use an instant-read thermometer to know precisely when the steak has reached your desired temperature. When inserted in the thickest part of the meat, the instant-read thermometer should read 130 degrees Fahrenheit for a medium-rare steak. For medium doneness, you’ll want it to be between 140 and 150 degrees Fahrenheit, and for medium well, you want your steak to be 150 to 155 degrees Fahrenheit. Let it Rest: It’s important to let your steak rest for at least 5-10 minutes before slicing into it. This allows time for the juices to redistribute throughout the meat. If you cut into it as soon as it comes off the grill, all of the wonderful flavor will end up on your plate instead of inside the meat. Sauces to Serve With Tri-Tip: Serve with my tasty chimichurri sauce! For a creamy sauce, try my homemade horseradish sauce.
Refrigerate: Once the steak is completely cool, transfer it to an airtight container and store it in the fridge for 3-4 days. Reheat: To warm the leftover steak and keep it from becoming dry, heat it low and slow. Use the oven and warm it up at 200 to 250 degrees F, until heated through.
Grilled Bourbon Steak
1 hr 10 mins
How to Make the Absolute Best New York Steak
20 mins
Grilled Asian Garlic Steak Skewers
3 hrs 20 mins
Grilled Flank Steak with Asian-Inspired Marinade
1 hr 15 mins
