Simple Grilled Tri-Tip Steak

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 04/15/21
Simple grilled tri-tip steak

The Spruce
Prep: 10 mins
Cook: 15 mins
Marinate Time: 2 hrs
Total: 2 hrs 25 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
570 Calories
34g Fat
1g Carbs
60g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 570
% Daily Value*
Total Fat 34g 44%
Saturated Fat 1g 4%
Cholesterol 188mg 63%
Sodium 728mg 32%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 2%
Total Sugars 0g
Protein 60g
Vitamin C 0mg 1%
Calcium 54mg 4%
Iron 4mg 22%
Potassium 793mg 17%
*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.)

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 with favorite sides like Santa Maria-style pinquito beans, 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.

Ingredients

  • 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

  • 3 pounds beef tri-tip steak

Steps to Make It

  1. Gather the ingredients.

    Tri-tip steak and marinade ingredients
     The Spruce

  2. In a small bowl, combine the white vinegar, vegetable oil, soy sauce, garlic, black pepper, and salt to make the marinade.

    Pouring soy sauce into the marinade
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  3. Make sure the marinade is mixed well and pour it 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.

    Covering meat in marinade in plastic freezer bag
    The Spruce

  4. Heat the grill on high setting.

  5. Remove tri-tip steak from marinade and discard the marinade. Place steak on the preheated hot grill.

    Steak on grill
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  6. 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.

    Seared steak being flipped with tongs
     The Spruce

  7. 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.

    Grilled steak resting on plate under aluminum foil
     The Spruce

  8. Slice tri-tip against the grain in thin pieces and serve with your favorite sides.

    Slicing into grilled steak on cutting board
     The Spruce

Tip

  • 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 fits 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.

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.