For a delicious cut of beef that will please a crowd, give this Tri-Tip Recipe a try! The simple soy lime marinade has a smoky flavor and subtle sweetness that will keep you coming back for more. This dish delivers when you need to serve an easy and delicious meal.
Looking for something different to grill up this summer? Try a Tri-Tip! This easy recipe is perfect for a backyard BBQ.
The beef is marinated in a delicious blend of soy sauce, lime juice, oil, dijon, brown sugar, and spices, then grilled or griddled to perfection.
Serve with your favorite sides, and you have a meal that everyone will love. Don't miss out on this yummy dish - give it a try today!
Ingredients for Making Tri Tip Steak
- Soy Sauce: I used soy sauce, but gluten-free tamari or coconut aminos also work. (Coconut aminos make this dish keto-friendly - perfect for those watching soy and carbohydrates.)
- Lime Juice: Freshly squeezed lime juice is best.
- Avocado Oil: Use your favorite heat-safe oil to cook this steak. Olive oil works, but I don’t recommend cooking with extra virgin olive oil.
- Dijon: A spicy brown mustard would also work.
- Brown Sugar: You could use Swerve brown sugar substitute for a sugar-free option.
- Smoked Paprika: Smoked paprika adds a smoky flavor to the tri-tip steak. If you want a kick of garlic, you can add a teaspoon of garlic powder.
- Salt: Use sea salt or kosher salt and adjust the amount of salt to your liking. If you have it handy, black pepper is also an excellent addition.
- Tri Tip Roast: Pick the best quality of steak that you can.
Finish the meal off with Cream Cheese Pound Cake for a truly memorable meal.
Frequently Asked Questions
Tri-tip is a type of steak that comes from the bottom sirloin area of the cow. This is a relatively lean cut of meat and has a lot of flavor.
It is a cut that is not as common to find at the grocery store, so you may have to ask your butcher for it or visit your local butcher shop.
The tri-tip steak is a triangular-shaped piece of meat that is sometimes called a triangle roast. This cut is prevalent in many cuisines, including American, Brazilian, and Argentinean.
Because tri-tip steaks are a relatively lean cut of beef, they can sometimes be tough if overcooked.
It's important not to overcook this cut; otherwise, they will be dry and lacking in flavor.
I recommend cooking to about 140° F, or medium-rare.
The best way to tenderize tri-tip is by marinating it or cooking it slowly over low heat.
If you find that your tri-tip is tough, try slicing it against the grain. This will help to break up the connective tissue and make it more tender.
How to Cut a Tri-Tip
The first step is to remove any excess fat from the steak. Trim off any large pieces of fat using a sharp knife.
Next, identify the grain of the meat.
The grain runs in one direction. You will want to cut your steak against the grain so that it is more tender.
To do this, simply slice the steak against the grain in thin strips.
Finishing Sauces for Tri-Tip and Grilled Meats
There are a variety of finishing sauces that can be used on tri-tip and other grilled meats. Some of the most popular options include:
BBQ Sauce: This classic sauce is made with a variety of different ingredients, including vinegar, tomato paste, molasses, and spices. It's perfect for adding a little sweetness and tanginess to grilled meats.
Teriyaki Sauce: This Japanese-style sauce is made with soy sauce, mirin, sugar, and ginger. It's perfect for adding a little flavor to grilled meats.
Soy Sauce: Soy sauce is a versatile ingredient that can be used in a variety of different sauces. It's perfect for adding a salty flavor to grilled meats.
Hoisin Sauce: This Chinese-style sauce is made with soybean paste, sugar, vinegar, and garlic. It's perfect for adding a sweet and savory flavor to grilled meats.
These are just a few of the many finishing sauces that can be used on tri-tip and other grilled meats. Experiment with different flavors and find the perfect sauce for your next barbecue!
Tools Needed to Make This Tri Tip Steak Recipe
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- Gas Grill, Charcoal Grill, or Blackstone Griddle
- Shallow Dish for Marinating
- Instant Read Meat Thermometer
- Infrared Thermometer (for assessing grill or griddle temperatures)
Leftover cooked steak can be stored in the refrigerator for three to four days. I recommend reheating in the oven or skillet.
You can freeze leftover steak for up to three months.
How to Cook Tri Tip
First, start by marinating your meat.
Combine the soy sauce, lime juice, avocado oil, Dijon mustard, brown sugar, smoked paprika and salt in a mason jar. Shake to combine.
Place the tri tip in a shallow dish and pour the marinade over it.
Marinate one hour at room temperature. You can also marinate for up to four hours in the fridge.
(If you choose to refrigerate, let the meat temper for an hour before cooking.)
Grilled Tri Tip
Start by preheating your grill to high heat.
Grill for 4 minutes and then flip. Grill for another four minutes, or until both sides are seared.
Reduce the heat to medium, and cook for another 30 minutes, or to the desired doneness.
(If you prefer, you can keep your grill at high heat and move the steak to indirect heat.)
Use an instant read thermometer - the thickest part of the meat should be 130° F at its thickest part.
Rest for at least 10 minutes before slicing and serving.
Blackstone Griddle Tri Tip
Heat one side of the griddle to high and the other side to medium-low.
Cook on the hotter side of your Blackstone griddle for 8 minutes, flipping halfway through. (Or until the outside of the steak is seared.)
Move to the cooler side of the flat top griddle.
Cook for another 25 to 30 minutes, until the internal temp reaches the desired doneness. (I recommend you start checking after about 15 minute and pulling the meat of when the internal temperature reaches 130 degrees.)
Transfer to a cutting board. Tent with aluminum foil and let rest for 10 minutes before slicing against the grain.
Sprinkle with a touch of finishing salt if desired.
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Tri Tip Recipe - Grilled or Blackstone Griddle
- In a mason jar or blender, combine the soy sauce, lime juice, avocado oil, Dijon mustard, brown sugar, smoked paprika, and salt.
- Place the tri tip in a shallow dish and pour the marinade over it.
- Marinate for at least one hour at room temperature. Alternatively, refrigerate for three hours and then marinate at room temperature for the final hour.
- Preheat the grill to high heat, about 450° F.
- Grill over direct heat for about 8 minutes or until seared, flipping halfway through.
- Reduce the heat to medium. Cook for another 25 to 30 minutes until desired doneness.
- Let rest for 10 minutes before slicing.
- Preheat one side of your griddle to high and the other side to medium-low (350° F).
- Cook on the hotter side for 4 minutes, and then flip. Cook another 4 minutes, or until the outside is seared.
- Once the outside is seared, move to the cooler side of the griddle.
- Cook for another 25 to 30 minutes, flipping occasionally to the desired doneness.
- Let rest for 10 minutes prior to serving.