A good marinade really adds a lot of flavor to any cut of meat or fish. I always make marinated salmon, pork tenderloin marinade, and of course beef tri tip marinade.
You can’t go wrong with steak, and tri tip is one of my favorite cuts. I always use this tri tip marinade to flavor my meat for perfect results every time!
WHAT IS TRI TIP?
Tri tip is a triangle shaped beef roast that comes from the bottom sirloin area of the cow. This cut of beef is naturally tender and well marbled, and is especially delicious when cooked on the grill, a smoker or in a skillet on the stove top. If you can’t find meat labeled as tri tip at your local grocery store, it may be packaged under a different name such as Santa Maria cut or bottom sirloin tip.
How do you make tri tip marinade?
This marinade is a blend of soy sauce, olive oil, lemon juice, brown sugar, Worcestershire sauce, fresh garlic, dried Italian herbs and spices. Mix everything together in either a bowl or a gallon sized freezer bag. Add your tri tip, and give it at least one hour to soak up all that great flavor!
Helpful hints for the perfect marinade
This marinade can be stored in the fridge for up to 5 days before you plan to use it, so it’s great to make in advance if you’re entertaining. You can even freeze your marinade for up to 2 months if need be! The olive oil may solidify as the marinade sits in the fridge, it will liquefy again if you leave the marinade at room temperature for about 20 minutes. Feel free to use a low sodium soy sauce if you’re watching your salt intake. Italian seasoning is a blend of dried herbs that can be found in the spice aisle of most grocery stores. This seasoning is typically a mixture of dried basil, parsley, garlic and oregano. If you can’t find Italian seasoning, you can blend together your own combination of dried herbs in equal amounts. This marinade works well with other types of beef, I recommend using it on flank steak, New York strip, ribeye, sirloin or filet mignon. It’s also great with chicken thighs, pork chops or salmon fillets. For maximum flavor, you can marinate your beef for up to 24 hours in the refrigerator.
Tri tip marinade flavor variations
While I love this marinade as written, you can easily switch up the flavors to customize it to your tastes.
Cilantro Lime: Substitute fresh lime juice for the lemon juice. Add 1 teaspoon of lime zest. Omit the Italian seasoning, and add 1/3 cup of fresh chopped cilantro leaves. Sesame Ginger: Swap out the lemon juice with lime juice. Omit the Italian seasoning, and add 1 tablespoon fresh minced ginger. Stir in 1/2 cup sliced green onions. Garlic Lovers: Add 1 teaspoon garlic powder, and double the amount of fresh garlic. Italian Style: Swap out the lemon juice with red wine, and add 2 tablespoons of fresh chopped herbs such as rosemary, thyme and parsley.
How to cook tri tip
You can smoke, grill, broil or pan sear your tri tip. Keep in mind that this is a larger cut of meat, and hence will take more time to cook than something like a steak. You can sear your meat on the grill or in a pan, then you’ll want to cook it at a lower heat until you reach your desired internal temperature. I recommend using a digital thermometer to monitor the temperature of the meat as it cooks. I typically cook my tri tip to 140 degrees F which is medium.
HOW TO SERVE TRI TIP
Thinly slice your tri tip against the grain for the most tender bites of meat. This cut of meat has fibers that run vertically in one section, and the other part of the meat has fibers that run at an angle. You’ll want to pay attention to the area you’re slicing to make sure it’s cut properly. Serve your meat as-is with an assortment of side dishes, or use it in other dishes such as salads, sandwiches and tacos. This tri tip marinade produces the best tri tip I’ve ever had! No matter how you choose to cook your meat, it’s sure to get rave reviews.
More beef recipes you’ll enjoy
Beef Bulgogi Mongolian Beef Garlic Butter Beef Tenderloin Beef Tips with Mushroom Gravy Hunan Beef
Tri Tip Marinade Video
