Tri Tip Steak

This grilled tri-tip steak recipe is perfect for simple family dinners or when you need to serve a crowd! The naturally lean and tender meat is marinated before it’s cooked over high heat, yielding mouthwatering results every time. Watch the video below to see how I make this in my kitchen.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 214kcal

Author Arman Liew

Ingredients

1 1/2 pounds tri tip steak
1/4 cup vinegar
1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons + 2 teaspoons balsamic vinegar
4 cloves garlic minced
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon mustard

Instructions

Combine all the ingredients, except the steak, in a bowl to make a marinade.
Place the meat inside the bowl with the marinade and allow it to marinate for at least 10 minutes or up to twelve hours.
If marinating the meat for over two hours, bring the meat to room temperature.
Preheat the grill on high heat. Place the meat on the grill and cook, occasionally basting it with the marinade liquid. Flip the meat every 4-5 minutes until it browns on all sides, around 20 minutes or until it cooks to your desired doneness (120-125F for rare, 140-145F for medium, and 165F for well done).
Let the meat rest for 10 minutes covered before slicing.

Video

Notes

TO STORE. You can store leftover tri-tip in an airtight container or ziplock bag in the fridge for 3 to 4 days.

TO FREEZE. Transfer the cooked and cooled steak and/or slices to an airtight container or ziplock bag. Freeze for up to 6 months.

TO REHEAT. You can quickly reheat the sliced steak in the microwave or heat them in a skillet over medium heat. Feel free to add a splash of beef broth to prevent the steak from drying out.

Nutrition