|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||2%|
|*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.|
This easy tri-tip steak recipe uses a simple but flavorful marinade, followed by a hot-and-fast trip over the grill to seal in the flavors and keep the meat moist and tender. Serve this steak as the main attraction or in salads, sandwiches, and wraps. If you can't find a tri-tip that weighs 3 pounds, use two or more pieces that will total 3 pounds in weight.
- 3 pounds beef tri-tip steak
- 1/4 cup white vinegar
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 2 cloves garlic (minced)
- 1 teaspoon black pepper
- Pinch salt
Gather the ingredients.
In a small bowl, combine the white vinegar, vegetable oil, soy sauce, garlic, black pepper, and salt to make the marinade.
Make sure the marinade is mixed well and pour into a resealable plastic bag. Add tri-tip steak and make sure it is well coated. Using tongs, carefully turn steak over a few times in marinade. Seal bag, and let the steak marinate for 2 to 6 hours.
Heat grill on high setting.
Remove tri-tip steak from marinade and discard the marinade. Place steak on the preheated hot grill.
Cook for 12 to 15 minutes, turning a few times during the cooking process to get an even sear, including holding the sides against the grill for a few minutes to make sure all surfaces are seared. Remove steak once it has reached the desired temperature.
Rest steak for 5 to 10 minutes. Make sure to tent with aluminum foil if the rest time is longer than 5 minutes or if you are waiting for other items to come off the grill so the meat does not become cold.
Slice tri-tip against the grain in thin pieces and serve with your favorite sides like Santa Maria pinquito beans.
More About Tri-Tip Steak
Tri-tip, also known as triangle steak, comes from the bottom sirloin cut of beef. It is often ground up for hamburger meat, but in the 1950s, the tradition of grilling it began in Santa Maria, California.
It is a lower-cost cut of beef that is full of flavor because it has excellent marbling, but it can become tough if you overcook it. You really shouldn't cook it past medium or 150 F and 145 F is preferred.
Even though tri-tip that is marinated simply is excellent on its own, the meat lends itself well to other flavors and is popular in most cuisines worldwide. For an Asian spin, try sesame-ginger tri-tip or for a taste of the islands, Jamaican jerk tri-tip fills the bill. Head South of the Border for grilled tri-tip steak tacos or try grilled tri-tip in a sandwich with caramelized onion. The uses for tri-tip steak are limited only by your imagination.