Tri Tip Marinade Recipe

[Serene]

Have a splendid dinner!

Ingredients:​

• Tri-tip roast: 2-3 pounds
• Olive oil: 1/4 cup
• Soy sauce: 1/4 cup (use tamari for gluten-free)
• Worcestershire sauce: 2 tablespoons
• Lemon juice: Juice of 1 lemon (about 2 tablespoons)
• Garlic: 4 cloves, minced
• Dijon mustard: 1 tablespoon
• Brown sugar: 1 tablespoon
• Paprika: 1 teaspoon
• Black pepper: 1/2 teaspoon, freshly ground
• Dried herbs: 1 teaspoon (such as thyme, rosemary, or oregano)
• Salt: 1/2 teaspoon (adjust to taste)

Instructions:​

1. Prepare the marinade:
   • In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, Dijon mustard, brown sugar, paprika, black pepper, dried herbs, and salt until well combined.
2. Marinate the tri-tip:
   • Place the tri-tip roast in a large resealable plastic bag or a shallow dish.
   • Pour the marinade over the tri-tip, making sure it is well coated on all sides.
   • Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Turn the meat occasionally to ensure even marinating.
3. Prepare for cooking:
   • About 30 minutes before cooking, remove the tri-tip from the refrigerator and let it come to room temperature. This helps ensure even cooking.
4. Cook the tri-tip:
   • Preheat your grill to medium-high heat (around 400°F/200°C).
   • Remove the tri-tip from the marinade and discard the marinade.
   • Grill the tri-tip over direct heat for about 5-7 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (55-57°C) when measured with a meat thermometer inserted into the thickest part of the roast.
5. Rest and slice:
   • Once cooked to your liking, transfer the tri-tip to a cutting board and tent it loosely with foil. Let it rest for about 10 minutes to allow the juices to redistribute.
6. Slice and serve:
   • Slice the tri-tip across the grain into thin slices. Serve immediately as a main dish, or use in sandwiches, wraps, or salads.

Enjoy your tender and flavorful tri-tip marinated with this delicious blend of ingredients! Adjust the seasoning and marinating time according to your preferences for a personalized touch.

 

[Marich]

This tri-tip marinade sounds legit! Thanks for sharing the recipe! Can't wait to try it out and get that perfect grill mark!

 

[xxscj1678]

Yum, this tri tip marinade looks amazing! I can’t wait to try it out. Thanks for sharing—your recipe is definitely going on my list!

 

[deinleigh]

Sounds amazing! Can’t wait to try this out.

 

[Rain]

Have a splendid dinner!
View attachment 5176

Ingredients:​

• Tri-tip roast: 2-3 pounds
• Olive oil: 1/4 cup
• Soy sauce: 1/4 cup (use tamari for gluten-free)
• Worcestershire sauce: 2 tablespoons
• Lemon juice: Juice of 1 lemon (about 2 tablespoons)
• Garlic: 4 cloves, minced
• Dijon mustard: 1 tablespoon
• Brown sugar: 1 tablespoon
• Paprika: 1 teaspoon
• Black pepper: 1/2 teaspoon, freshly ground
• Dried herbs: 1 teaspoon (such as thyme, rosemary, or oregano)
• Salt: 1/2 teaspoon (adjust to taste)

Instructions:​

1. Prepare the marinade:
   • In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, Dijon mustard, brown sugar, paprika, black pepper, dried herbs, and salt until well combined.
2. Marinate the tri-tip:
   • Place the tri-tip roast in a large resealable plastic bag or a shallow dish.
   • Pour the marinade over the tri-tip, making sure it is well coated on all sides.
   • Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Turn the meat occasionally to ensure even marinating.
3. Prepare for cooking:
   • About 30 minutes before cooking, remove the tri-tip from the refrigerator and let it come to room temperature. This helps ensure even cooking.
4. Cook the tri-tip:
   • Preheat your grill to medium-high heat (around 400°F/200°C).
   • Remove the tri-tip from the marinade and discard the marinade.
   • Grill the tri-tip over direct heat for about 5-7 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (55-57°C) when measured with a meat thermometer inserted into the thickest part of the roast.
5. Rest and slice:
   • Once cooked to your liking, transfer the tri-tip to a cutting board and tent it loosely with foil. Let it rest for about 10 minutes to allow the juices to redistribute.
6. Slice and serve:
   • Slice the tri-tip across the grain into thin slices. Serve immediately as a main dish, or use in sandwiches, wraps, or salads.

Enjoy your tender and flavorful tri-tip marinated with this delicious blend of ingredients! Adjust the seasoning and marinating time according to your preferences for a personalized touch.

This tri-tip marinade sounds like it’s packed with flavor! Can’t wait to try it out at my next BBQ. Thanks for sharing!