Grilled Tri Tip Steak Marinade Food

TRI-TIP MARINADE

Steps:

• A tri-tip cut will usually come with a fat lining the outside of it, so this step will first consist of trimming it.
• This lining is sometimes referred to as "silver skin." You want to slice this thick, tough layer of fat since it will not melt off during grilling.
• You don't have to be too careful or trim it too neatly.
• As a general rule, it is best to trim more fat off of the thinner sections than the thicker ones.
• Keep in mind that the more fat you leave on, the more moist your steak will be.
• However, by leaving fat on the steak, it will increase the chance of flare-up during cooking, so if you don't plan on eyeballing it every few minutes, simply trim the fat down until you see the grain.
• To prep the tri-tip, pat it down dry after you've trimmed it and make sure all the excess moisture is absorbed.
• This ensures that your meat will soak up your delicious marinade while you wait.
• Simply combine all of the marinade ingredients (white vinegar, vegetable oil, Worcestershire sauce, soy sauce, dark brown sugar, and minced garlic) into a small bowl, whisking it as well as you can.
• Once that is done, pour the marinade into a resealable bag and add the meat so that it gets fully coated.
• Keep in mind that the thicker parts will need to be massaged a bit to absorb more of the marinade.
• A tip to get more flavor in faster is to do all of this in a bowl and let your children pierce the meat with a fork (which tenderizes it and allows the marinade to seep in!)
• Seal the meat and marinade mixture and place it in the fridge for 2 to 6 hours or let it sit overnight.
• Remove the tri-tip from the refrigerator an hour before cooking so that it can warm up to room-temperature before cooking.
• If you're using a charcoal grill (and if you do, you should read our article on the most delicious smoke flavors!), light one chimney full of charcoal and wait for it to heat.
• When all of it is covered with white ash, arrange the coals on one side of the cooker to set up a zone for direct and indirect heat.
• On the other side of the cooker without any coals, place a foil-lined water pan to collect fat drippings and cooking your meat at a lower temperature.
• If you have them at this point, you can place your wood chunks directly over the coals.
• Set the cooking grate in place, shut the lid and preheat for about 5 minutes.
• While waiting, remove the meat from its marinade and rub some salt and pepper to the outside.
• Sear your steak fat-side down on the direct heat with the lid of the grill wide open.
• One side will take about 7 minutes.
• Make sure to check for flare-ups if you've left a decent amount of fat on.
• In case of flare-ups, temporarily move the steak to the indirect heat zone.
• Do the same for the other side while keeping an eye on your soon-to-be delicious tri-tip!
• Once you've seared both sides, move the steak to the indirect heat zone above the foil-lined pan. Close the lid and let it cook for 10 minutes.
• Your tri-tip should continue cooking but it will cool to within 5-10 degrees F of its target pull temperature.
• For a medium-rare steak, it will register 120 F in the thickest portion of the meat.
• The total cook time should be about 25 minutes since the meat will rise in temperature even after you've taken it out of the grill.
• The reason why we're combining high-heat, direct searing and lower-heat, indirect cooking in this recipe is to achieve a balance between a well-done outside and more rare inside with an evenly-heated roast throughout the steak.
• You can easily adjust these methods: if you prefer a rare steak, then decrease the time spent for indirect grilling and vice versa.
• Keep in mind that the narrow tip will usually be well-done and the butt-end will range from medium to rare.
• Cover your tri-tip with aluminum foil and let it cool down for about 10 minutes before slicing it against the grain with a sharp knife.
• Slicing against the grain will keep the tri-tip intact and tender.

MARINATED TRI-TIP STEAK

Steps:

• Stir together soy sauce (or Liquid Aminos), olive oil, parsley or basil, lemon juice, red wine vinegar, honey or agave syrup, minced garlic, and ground black pepper in a baking dish with high sides. Place the beef in the dish and turn several times to coat with marinade. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
• Preheat grill to medium-high (about 350-400˚F). Place the steak in the center of the grill and cover. Cook for 7-8 minutes. Turn over and cook for 8 more minutes for medium rare, or until the meat reaches your desired level of doneness.
• Remove from the grill and set aside to rest for about 5 minutes. Slice diagonally and against the grain into 1/2-inch-thick pieces and serve.

SIMPLE GRILLED TRI-TIP STEAK

Steps:

• 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 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, or up to overnight.
• Prepare a medium (500 F to 600 F) gas or charcoal grill fire. Remove tri-tip steak from marinade and discard the marinade. Place steak on the preheated hot grill.
• Cook for 12 to 15 minutes, turning once or twice 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.

GRILLED TRI-TIP STEAK

Steps:

• Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated.
• Heat a grill on high.
• Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes.
• Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain.

GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE AND CHERRY TOMATO RELISH

Steps:

• Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
• Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.

BEEF TRI-TIP MARINADE

Steps:

• Combine brown sugar, garlic powder, black pepper, and onion powder in a large freezer bag. Add wine, water, Worcestershire sauce, soy sauce, garlic, and liquid smoke.

GRILLED MARINATED TRI-TIP

Steps:

• In a marinating dish or large zip lock bag pour in marinating ingredients (soy sauce - mustard), stir or shake bag until sugar is dissolved. Add beef, covering all sides. Chill at least 2 hours, but may be marinated up to one day, turning occassionally.
• Drain beef, discarding marinade.
• Prepare grill using a solid bed of coals - about medium heat.
• Grill beef, turning every 5 minutes until done to desired doneness (about 30 minues for med rare).
• Transfer to platter or cutting board and let rest 5 minutes before slicing beef into thin slanting slices, cutting across grain.

EASY GRILLED TRI TIP

Steps:

• In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

GRILLED MEDITERRANEAN BEEF TRI-TIP

Steps:

• MEDITERRANEAN MARINADE: Mix all ingredients except oil in blender. Slowly add oil with motor running. Cover and refrigerate until ready to use. Makes 1 1/2 cups.
• In glass dish, pour marinade over roast, coating all sides. Cover and refrigerate 6 to 24 hours. Grill over medium coals, turning occasionally, about 35 to 40 minutes for rare (140 degrees) to medium (160 degrees). Brush with marinade during last 10 to 15 minutes of cooking.
• VARIATION:.
• CUMIN 'N LIME MARINADE: 1/2 cup beef broth, 1/3 cup fresh lime juice, 2 T. ground cumin, 4 teaspoons ground coriander, 2 large cloves garlic, finely chopped, 1/4 cup olive oil. Follow directions for Mediterranean Marinade. Makes 1 cup. Serve with salsa, French bread and green salad with ranch-style dressing.