Last summer my husband and I were watching one of Bobby Flay’s grilling shows on tv and his guest had this ‘six hour tri-tip marinade’ that he grilled. Bobby seemed to be quite impressed and the tri-tip looked very tender and moist. We decided to try it for 4th of July. That time, we let the meat marinate overnight and the flavors were superb. This time around, we ran a little behind on time and only let the tri-tip marinate for 4 hours. The meat still turned out great, however, the longer you marinate the tri tip, the better it will be.
Tri-tip steak is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. It has great flavor also and is lower in fat than most other cuts, so it’s a good lean cut. Being leaner, it can dry out faster so a good marinade is important for this cut. Particularly good flavors for tri-tip are Southwestern or Asian.
These ingredients are a cinch to put together. Based on some reviewer comments, we don’t put the entire 1/2 cup of garlic salt in as there is plenty of salt in the soy sauce. This is a great recipe for bbq’s, football games, tail gating, and just about any other occasion.
Recipe source: Bobby Flay (courtesy of Deane Carr), BBQ with Bobby Flay
1 c lemon juice
1 c soybean oil
1/2 c granulated sugar
1/2 c light soy sauce
1/2 c freshly ground black pepper
1/2 c garlic salt (lawrey’s recommended)
1/2 c chopped garlic
1/2 c dried onion flakes
2 tri-tips (roughly 4 lbs), trimmed
marinade: place all the ingredients (minus the tri-tip) in a ziplock bag. place the tri-tip into the bag and seal tightly. with your fingers, gently massage the marinade and tri-tip to ensure that the ingredients are well blended and covering the tri-tip. place in the refrigerator and let sit for 6 plus hours. the longer the better. can marinate overnight as well.
heat grill to medium heat
remove tri-tip from fridge. place on grill at a 45 degree angle to establish grill marks and cook for 25-35 minutes, or until an instant read thermometer reads 140 degrees, depending on size. turn and flip to sear the other side. remove the tri-tip(s) from the grill and let rest 5-10 minutes before slicing. serve immediately.