|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||56%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 1mg||3%|
|*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.|
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.
"This cut of beef may be a bit hard to find in certain regions, so I recommend calling your local butcher and ordering it in advance. The marinade, the steak, and the grill are a match made in heaven. The meat is so rich and flavorful. The perfect choice to impress friends." —Diana Andrews
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.
- 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.