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Description
This tri-tip marinade recipe is perfect for enhancing the flavor of your beef, making it juicy and aromatic. It combines the robust flavors of fresh herbs, garlic, and a blend of sauces to give your tri-tip a rich and savory taste.
Ingredients
Scale
- 1.5 pounds of trimmed tri-tip
- 1/4 cup of olive oil
- 2–3 tablespoons of lemon juice
- 2 tablespoons of soy sauce
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of Dijon mustard
- 2 tablespoons of chopped fresh rosemary
- 2 tablespoons of fresh thyme
- 6–7 cloves of garlic
- 2 teaspoons of sea salt
- 1–2 teaspoons of ground black pepper
Instructions
- Begin by creating the marinade. In a large measuring cup, combine 1/4 cup of olive oil, 2-3 tablespoons of lemon juice, 2 tablespoons each of soy sauce and Worcestershire sauce, and 1 tablespoon of Dijon mustard. Stir well to ensure the ingredients integrate properly.
- Proceed to the herbs and spices. Add 2 tablespoons each of freshly chopped rosemary and thyme. If you don’t have fresh herbs at hand, feel free to substitute with 1 tablespoon of dried equivalents. These herbs contribute immensely to the marinade’s aromatic profile.
- Garlic is next. Use a microplane or garlic press to grate 6-7 cloves into the marinade. Garlic enhances the overall depth of flavors. Don’t worry if you’re a bit overboard with garlic – it infuses the marinade with an unbeatable flavor punch.
- Season your marinade with 2 teaspoons of sea salt and 1-2 teaspoons of ground black pepper. Make sure to use a high-quality sea salt like Celtic sea salt for the best results. Mix all these ingredients until well combined.
- Once your marinade is ready, it’s time to prepare the tri-tip. Use approximately 1.5 pounds of tri-tip that’s already trimmed. This means you’ve taken off the shorter tail end and trimmed down the sides to maintain the same width throughout the meat.
- For the marination process, the secret is to use a Ziploc bag. Place your trimmed tri-tip into the bag. Pour the prepared marinade over the tri-tip, ensuring all parts of the meat are well-coated. Squeeze out any air from the bag and seal it.
- Let the tri-tip marinate in the fridge for anywhere from 24 to 48 hours. This duration allows the flavors to deeply penetrate the meat. You can also freeze the marinated tri-tip for future use.
- When it’s time to grill, preheat your grill. Remember, the tri-tip can be cooked on the grill, in the oven, or even a smoker.
- Take your marinated tri-tip out of the fridge and let it come to room temperature. Then place it on the preheated grill.
- Rotate the tri-tip every 5-7 minutes to ensure an even cook. Keep the grill top closed for faster cooking. Even the sides of the tri-tip need to be grilled. Aim for an internal temperature of about 125 degrees Fahrenheit for medium-rare doneness or 140 degrees Fahrenheit for well-done.
- If you notice that the tri-tip is already well-charred on the outside but hasn’t reached the desired temperature, move it from direct heat to indirect heat on the grill. Continue grilling until it reaches your preferred level of doneness.
- Once off the grill, allow the tri-tip to rest for at least 15 minutes. This resting period allows the juices to redistribute within the meat, ensuring a juicy slice.
- With a sharp carving knife, slice the rested tri-tip. The slices should reveal a perfectly cooked interior that’s juicy and infused with the flavors from the marinade.
- For a complete meal, serve the sliced tri-tip with oven-roasted potatoes and a fresh green salad. Your flavorful, homemade grilled tri-tip is ready to be relished.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Grilling
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 1g
- Sodium: 1g
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 30g