Grilled Beef Tri-Tip With Red Wine and Garlic Marinade Recipe

Sliced tri tip

Debbi Smirnoff/Getty Images

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
578 Calories
34g Fat
1g Carbs
59g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 578
% Daily Value*
Total Fat 34g 44%
Saturated Fat 1g 6%
Cholesterol 188mg 63%
Sodium 122mg 5%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 59g
Vitamin C 1mg 3%
Calcium 48mg 4%
Iron 4mg 22%
Potassium 766mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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. 


  • 2 to 3 pounds tri-tip steak

  • 1/2 cup hearty red wine, such as cabernet or Sangiovese

  • 4 cloves garlic, finely minced

  • 1/4 cup olive oil

Steps 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 and 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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