The tri tip originated from a California cut of beef, which was little known and has now grown to become a vastly popular type of meat not only in the country but also in the world. This piece of meat is not the most tender cut, but it has such finely distributed fat that can make it the most flavorful and juicy piece of meat if cooked/grilled properly. Here we are going to find some delicious tri tip recipes that are worth trying.
Grilled Tri-Tip
Ingredients
Ingredient | Amount |
Tri-tip roast | 4 pounds |
Garlic cloves, thinly sliced after peeling | 4 |
Salt | 1/3 cup |
Garlic salt | 1/3 cup |
Black pepper | 1/3 cup |
Directions
Into the top part of the roast, make small slits by a sharp knife. Put garlic slices into the slits.
Mix all the remaining ingredients and rub it over the piece of roast. Keep in the refrigerator for around one hour. The meat should be taken out at least 20 minutes before cooking.
Preheat a grill at high temperature.
Put the meat over the flame for at least 8-10 minutes per side.
Turn the temperature of the grill to medium and cook for another 20-30 minutes. Check whether the meat is cooked or not with a meat thermometer. For medium rare piece, the reading in the thermometer should be around 145 degrees F. You can cover it with aluminium foil, and let it cool for at least 5 minutes before you slice it.
Santa Maria-Style Tri-Tip
Ingredients
Ingredient | Amount |
Garlic granulated | 2 tbsp. |
Kosher salt | 1 tbsp. |
Black pepper, freshly ground | 1 tsp. |
Beef tri tip, around 2-1/2 pounds | 1 |
Red oak chips, soaked in water for around 120 minutes | 2 cups |
Bean relish | To taste |
Tomato relish | To taste |
French bread, grilled | To taste |
Directions
Take a mixing bowl and mix garlic, salt and pepper. Rub it over and into the beef. At room temperature, let it marinate for at least 30 minutes.
Get ready a charcoal grill for medium high heat for direct and indirect grilling. 30 minutes before you grill the meat, put the red oak chips into the grill. Sear beef directly over heat, keeping the fat side up for 10 minutes. Flipping over and sear the other side as well.
Grill the meat now on indirect heat for at least 20-30 minutes. Check with meat thermometer, the reading should be 130 degrees F.
Let it cool for 15 minutes before slicing. Serve with tomato relish, santa maria pinquito bean relish and grilled French bread.
Southwestern Tri-Tip Steak
Ingredients
Ingredient | Amount |
Tri-tip steak | 2 lb. |
Red wine | 1 cup |
Red onion, small and sliced | 1 |
Beer | 1 can |
Lime juice | from 6-8 limes |
Cilantro, fresh and chopped | 1/4 cup |
Salt | 1 tsp. |
Black pepper | 1/2 tsp. |
Red pepper flakes | 1/2 tsp. |
Cumin, ground | 1/2 tsp. |
Directions
Mix all the ingredients together except the steak.
Take a large baking dish and keep the steak into it.
Pour the prepared marinade over the pieces of steaks. Let them marinate for around 6 hours.
In a preheated grill to medium high heat, place the steaks.
Grill for around 7-10 minutes or until they are done.
Let them cool for 5 minutes before serving.
Tri-Tip Kabobs
Ingredients
Ingredient | Amount |
Tri-tip steak, chopped into pieces | 1 lb. |
Red bell peppers, chopped into pieces | 2 large |
Yellow or orange bell peppers, chopped into 1" pieces | 2 large |
Red onion, chopped into pieces | 1 |
Zucchini or summer squashes, chopped into ½ thick pieces | 2 |
Wooden skewers which have been soaked in water for at least 20 minutes | 10 |
Sea salt | To taste |
Olive oil or vegetable oil spray | To taste |
Directions
Marinate the meat with pepper for no more than 2 hours, which is optional.
Skewer the food into the skewers, alternating 1 piece of meat with vegetables. Spray some oil onto the skewers.
Sprinkle some sea salt lightly on one side.
In a preheated grill to medium low, grill for around 5 minutes per side or until the meat is cooked.
Serve a piping hot with some chili dip sauce.
View All Comments /Add Comment