Grilled Marinated Tri Tip
Elevate your backyard barbecue with this Grilled Marinated Tri Tip—a tender, flavorful cut of beef infused with a savory marinade featuring soy sauce, olive oil, red wine vinegar, smoked paprika, and a hint of brown sugar for subtle sweetness. With just 15 minutes of prep and an overnight marinade, this recipe ensures every bite bursts with bold, smoky, and aromatic flavors. Sear the tri-tip over high heat for a perfect caramelized crust, then finish it with indirect grilling to achieve a juicy, medium-rare interior. Ideal for serving six, this easy yet impressive dish is perfect for weeknight dinners or weekend gatherings alike. Pair it with grilled vegetables or a crisp green salad for a complete meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 pounds tri-tip roast
- 0.25 cup soy sauce
- 0.25 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 4 cloves garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper, freshly ground
- 1 teaspoon kosher salt
Instructions
In a large mixing bowl, combine soy sauce, olive oil, red wine vinegar, Worcestershire sauce, brown sugar, minced garlic, dried rosemary, smoked paprika, black pepper, and kosher salt. Whisk until well blended to create the marinade.
Place the tri-tip roast in a large resealable plastic bag or shallow dish. Pour the marinade over the tri-tip, ensuring the meat is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
Preheat your grill to medium-high heat, creating a two-zone cooking area by leaving one side of the grill at medium-high and the other side at low or off for indirect heat.
Remove the tri-tip from the marinade and pat it dry with paper towels. Discard the used marinade.
Place the tri-tip directly over the high-heat side of the grill. Sear each side for 3-4 minutes until a crisp, brown crust forms.
Move the tri-tip to the indirect heat side of the grill. Close the lid and cook for 16-18 minutes, turning occasionally, until the internal temperature reads 130°F (54°C) for medium-rare or your desired doneness.
Remove the tri-tip from the grill, place it on a cutting board, and tent it with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute.
Slice the tri-tip against the grain into thin slices and serve hot. Enjoy your tender and flavorful grilled tri-tip!
Nutrition Facts
Calories |
2891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 10.9 g | ||
| Protein | 242.9 g | 486% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3589 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
