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 an easy, 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.
This Tri-Tip Recipe works with so many different side dish recipes.
Favorites include cilantro lime slaw, Blackstone sweet potatoes, or warm potato salad with bacon.
We also love serving it with compound butter.
Why I Use a Soy-Lime Marinade
Traditional Santa Maria tri tip is usually just salt, pepper, garlic, and sometimes herbs. It’s great, but for grilling or griddling at home, I like what a soy-lime marinade does to the meat.
The soy sauce brings salt and umami, the lime adds acidity to brighten the beef, and a little sugar helps build that deeply caramelized crust on the grill or Blackstone.
Ingredient Talk
I use soy sauce for this soy lime marinated tri tip, but gluten-free tamari and coconut aminos both work great. Coconut aminos keep it keto-friendly and add a subtle sweetness, which I really liked when I tested it.
Avocado oil is my go-to for high heat. Olive oil works too, but skip extra virgin—it smokes too easily.
I’ve tested this with both Dijon and spicy brown mustard—both give a great tangy bite.
Light brown sugar balances the flavor nicely, but Swerve brown works well if you want to keep it sugar-free.
Recommended Temperature
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 130- 135° F and then letting it rest. This should yield a perfectly medium-rare roast.
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. Tri tip is a little tricky because the grain actually changes direction in the middle of the cut. If you slice the whole thing the same way, part of the steak will end up chewy.
I like to cut the tri tip into two sections where the grain changes, then slice each piece thinly against the grain. That simple step makes a huge difference in tenderness.
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 Recipe
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.
Soy-Lime Marinated Tri Tip Recipe - Grilled or Blackstone Griddle
Equipment
- Grill or Blackstone Griddle
Ingredients
- ⅓ cup soy sauce or tamari for gluten-free
- ⅓ cup lime juice
- ⅓ cup avocado oil
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 2 teaspoons sea salt
- 3 pounds tri tip roast 2 ½ to 4 pounds will work
Instructions
- 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.
Grill
- 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.
Blackstone Griddle
- 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.
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