Southwestern Tri-Tip Steak

Written by
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Derrick Riches
Updated 09/11/19
Southwestern Tri-Tip Steak
John Liu/Flickr
  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Yield: 2 Pounds Steak (4 Servings)

Loaded with cilantro and lime, this tri-tip steak is marinated in beer, wine, and spices. Choose a dark beer for a richer flavor and add more pepper flakes to heat it up.

Ingredients

  • 2 pounds/900 g. tri-tip steak
  • 1 cup/120 mL red wine
  • 1 can of beer
  • 1 small red onion (sliced)
  • juice from 6 to 8 limes
  • 1/4 cup/60 mL fresh cilantro (chopped)
  • 1 1/2 teaspoon/7.5 mL sea salt
  • 1/2 teaspoon/2.5 mL black pepper
  • 1/2 teaspoon/2.5 mL red pepper flakes
  • 1/2 teaspoon/2.5 mL ground cumin

Steps to Make It

  1. Combine all ingredients except the tri-tip steaks and stir. Place steaks in a large baking dish or a resealable bag.

  2. Pour marinade over steaks. Let sit for several hours (up to 6). Preheat grill. Place steaks on grill over a medium high heat.

  3. Grill for 10 to 12 minutes or until they reach desired doneness.

  4. Let steaks rest for about 5 minutes before you serve them.

  5. If you want to add some extra heat to the marinade chop up a seeded jalapeño pepper and toss it in.

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