Grilled Beef Tri-Tip with Red Wine and Garlic Marinade

Sliced tri tip
Debbi Smirnoff / Getty Images
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 4 to 6 Servings

Grilling season is a great time to prepare a meal centered around what you can prepare on the patio. You can serve this tasty grilled beef thinly sliced. If you've mostly limited your grill skills to individual steaks, this is a chance to try something with a larger cut of meat.

You'll begin with marinating the steak in a wine and garlic marinade. This will flavor and tenderize the meat. But that also means planning ahead so the marinating step has four to six hours to do its work.

Tri-tip is also known as triangle steak. It comes from the bottom sirloin cut of beef. It is often used to make hamburgers, but the tradition of grilling it sprang up in Santa Maria, California in the 1950s. It is a lower-cost cut of beef that has full flavor and less fat.

Sliced tri-tip steak can pair well the usual barbecue or grilling sides, or you can select a menu that is more French or Italian-focused. You might let your choice of wine inspire you. 

What You'll Need

  • 2 to 3-pound tri-tip steak
  • 1/2 cup hearty red wine, such as Cabernet or Sangiovese
  • 4 cloves garlic, finely minced
  • 1/4 cup olive oil

How to Make It

  1. Put the tri-tip steak in a food storage bag with the marinade of wine, garlic, and olive oil. Seal and refrigerate it for 4 to 6 hours, turning frequently.
  2. Remove the steak from the refrigerator; discard the marinade.
  3. Grill the over hot coals for about 10 to 12 minutes on each side for medium-rare steak.
  4. If desired, brush the steak lightly with your favorite barbecue sauce before and after turning.
  5. Let the steak rest for a few minutes then slice it into thin slices at an angle across the grain.

    The resting period when you take the steak off the grill is important. If you cut the steak immediately, it will lose more juice, making it drier and less flavorful.

    For the rest of the meal, you can serve the steak with cold sides such as a tossed green salad and potato salad on a hot day. You could grill vegetables to serve as sides, especially those that are in season, along with baked potatoes and corn on the cob. If there happen to be leftovers, you can use the beef for steak sandwiches.

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    Nutritional Guidelines (per serving)
    Calories 502
    Total Fat 10 g
    Saturated Fat 1 g
    Unsaturated Fat 7 g
    Cholesterol 0 mg
    Sodium 16 mg
    Carbohydrates 78 g
    Dietary Fiber 5 g
    Protein 22 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)