When it comes to backyard grilling glory, it’s hard to beat The Best Tri Tip Marinade. This knockout recipe is your golden ticket to transforming a simple cut of tri tip into a succulent, flavor-packed main event that’ll have family and friends singing your praises. The blend of tangy, savory, and slightly sweet notes woven through this marinade makes every bite juicy and crave-worthy, whether you’re serving up slices for a summer barbecue, Sunday dinner, or just because the craving hits. Trust me, once you try this, there’s no going back!
Ingredients You’ll Need
This list might seem straightforward, but each ingredient is handpicked to create the balanced depth of flavor that makes The Best Tri Tip Marinade so memorable. Don’t skip the little things; each one brings its own magic to the table!
- Olive oil: Acts as the marinade’s rich, luscious base and helps tenderize the meat while infusing it with flavor.
- Soy sauce: Adds a wonderful dose of umami and salt, ensuring every bite is deeply seasoned.
- Red wine vinegar: Brings a gentle tang that tenderizes and cuts through the richness—essential for balance.
- Worcestershire sauce: Delivers complex savory depth and a hint of sweetness; it’s the secret that keeps people guessing!
- Lemon juice: Offers a bright acidity that keeps the flavors fresh and vibrant.
- Brown sugar: A touch of sweetness that caramelizes beautifully during grilling.
- Garlic (minced): Infuses the marinade with that unbeatable, aromatic garlicky kick.
- Onion powder: Adds subtle, earthy savoriness that fills out the marinade’s flavor profile.
- Black pepper: Delivers a gentle heat and lots of aromatic personality.
- Red pepper flakes (optional): Dial up the heat to your preference—this is for those who like a little kick.
- Tri tip roast (about 2 pounds): The star of the show—be sure to choose a well-marbled piece for the juiciest results!
How to Make The Best Tri Tip Marinade
Step 1: Whisk Together the Marinade
Grab a medium bowl and a trusty whisk. Pour in the olive oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, brown sugar, minced garlic, onion powder, black pepper, and if you’re in the mood for some extra heat, toss in those red pepper flakes. Whisk it all together until the brown sugar dissolves and everything smells absolutely irresistible. This is your moment to taste-test—make sure the balance is just right for you!
Step 2: Marinate the Tri Tip
Place your tri tip roast into a large zip-top bag or a wide, shallow dish. Pour your freshly whisked marinade right over it, making sure that beautiful piece of beef is evenly coated on all sides. Seal the bag well, squeezing out as much air as possible, or cover your dish tightly. Let the magic happen in the refrigerator for at least 6 hours—overnight is even better if you want the flavors to really shine. The Best Tri Tip Marinade needs time to work its way into every fiber of the meat.
Step 3: Bring to Room Temperature
When you’re ready to cook, remove the tri tip from the marinade and let it sit at room temperature for about 30–45 minutes. This simple step helps the meat cook more evenly and helps preserve those precious juices.
Step 4: Grill or Sear to Perfection
Get your grill blazing hot, or preheat your favorite cast iron skillet if you’re cooking indoors. Sear the tri tip over high heat for a few minutes per side to develop a crave-worthy crust. Then, move it over to indirect heat (or lower the flame) to finish cooking to your preferred doneness—medium rare is a classic choice, but you do you!
Step 5: Let Rest, Then Slice
Once your tri tip hits the perfect temp, pull it off the heat and let it rest, loosely covered, for a solid 10 minutes. Don’t rush this part—resting allows the juices to redistribute so every slice is tender and juicy. Then, slice against the grain for the most tender, flavorful results.
How to Serve The Best Tri Tip Marinade
Garnishes
Take your tri tip to the next level with a sprinkle of fresh chopped parsley, a handful of thinly sliced green onions, or even a scattering of flaky sea salt right before serving. These little touches elevate both the look and flavor, making your platter truly irresistible.
Side Dishes
Pairing options are endless with The Best Tri Tip Marinade! Classic choices like creamy mashed potatoes, grilled vegetables, or a crisp green salad always shine. Or, lean into barbecue vibes with buttery corn on the cob and tangy coleslaw. Let the season—and your mood—guide you.
Creative Ways to Present
Don’t just think steak on a plate—thinly sliced tri tip works wonders in sandwiches, tacos, or even atop a hearty salad. Arrange the slices on a wooden board with grilled veggies and dipping sauces for a show-stopping, build-your-own dinner presentation.
Make Ahead and Storage
Storing Leftovers
Got extra? No problem! Store any leftover tri tip in an airtight container in the fridge for up to three days. The flavors only mingle more as it sits, making those next-day sandwiches or salads taste even better.
Freezing
If you need to freeze slices, lay them out in a single layer on a baking sheet to freeze quickly before transferring to a zip-top bag. This way, you can grab as much or as little as you need for future meals—just be sure to use within three months for best quality.
Reheating
For juicy leftovers, warm slices gently in a skillet over low heat or wrap them in foil and pop them in a 300°F oven until heated through. Adding a splash of beef broth or a dab of butter helps maintain that tender, just-grilled vibe.
FAQs
How long should I marinate tri tip for the best flavor?
While even a couple of hours works in a pinch, marinating for at least six hours—or overnight—is the secret to getting The Best Tri Tip Marinade deeply into every bite. Patience equals maximum flavor payoff!
Can I use this marinade for other cuts of beef?
Absolutely! The Best Tri Tip Marinade also works wonders on flank steak, skirt steak, and even sirloin. It’s a versatile flavor bomb for your meat drawer.
Is it okay to cook tri tip in the oven?
Yes, after marinating, you can sear your tri tip in a skillet then finish it in a 400°F oven until it reaches your desired doneness. The Best Tri Tip Marinade will ensure the roast stays juicy and mouthwatering.
How do I know how to slice tri tip properly?
Always slice against the grain! Look for the visible lines of muscle and cut perpendicular to them. This ensures every piece is as tender as possible, showing off your hard work with The Best Tri Tip Marinade.
Can I make the marinade in advance?
You bet! You can whisk up the marinade a day or two ahead and store it in the fridge. Just give it a quick stir before pouring it over your tri tip to make sure everything is perfectly blended.
Final Thoughts
Once you experience The Best Tri Tip Marinade, you’ll find every excuse to fire up the grill and share this irresistible dish. Give it a try—you deserve a main course that’s truly unforgettable!
Print
The Best Tri Tip Marinade Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 6 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
Elevate your tri tip roast with this flavorful marinade that combines the richness of red wine vinegar and soy sauce with the tang of lemon juice and the sweetness of brown sugar. Perfect for grilling enthusiasts looking to add a delicious twist to their BBQ repertoire.
Ingredients
Marinade:
- 1/3 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 5 cloves garlic (minced)
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Additional:
- 2 pounds tri tip roast
Instructions
- Prepare Marinade: In a medium bowl, whisk together olive oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, brown sugar, garlic, onion powder, black pepper, and red pepper flakes.
- Marinate: Place tri tip in a large zip-top bag or dish, pour the marinade over it, seal/cover, and refrigerate for at least 6 hours or overnight.
- Cook: Remove meat from marinade, let it come to room temperature, grill or sear over high heat, finish cooking to desired doneness.
- Rest and Serve: Let the meat rest for 10 minutes, then slice against the grain and serve.
Notes
- This marinade is also excellent with flank steak or skirt steak.
- For extra tenderness, marinate overnight and ensure to let the meat rest before slicing.
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