Easy Grilled Tri Tip

Easy Grilled Tri Tip

86
Erika 0

"A great way to quickly grill large cuts of tri-tip beef. You can even make it on a busy weeknight! I've also made this for BBQ parties. It's better than buying a bunch of steaks!"

Ingredients 4 h 30 m {{adjustedServings}} servings 491 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 61.3 g
  • 123%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 531 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.
  2. Preheat an outdoor grill for high heat, and lightly oil grate.
  3. Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.
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Reviews 86

  1. 116 Ratings

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PrvtChef
1/25/2004

Good mix of flavors. It's nice using the soy for the "salt" in the dish instead of regular table salt, which adds no flavor of it's own. If you leave the roast whole and marinate the day before cook for 20 minutes per side on a med-low flame. Let rest for 10 minutes covered with foil and slice. Much better that way--more tender.

calkevin77
8/25/2007

This marinade is incredible. I recently used this recipe and applied it to 20 lbs of tri tip for a company picnic (proportions increased accordingly). I also added some garlic salt and went a little heavier on the crushed garlic and black pepper to the mix and cut the meat down to 2-3 lb pieces, fat side removed, and let marinade overnight. I cooked this over a charcoal grill until between medium rare to medium and sliced up into approximately 4 inch strips. This was a major hit at the picnic. A side note the remaining marinande was applied to the meat throughout the cooking process for additional seasoning.

KIMBILL
5/30/2007

Great for camping. Just freeze the meat in the marinade the day before. Defrost at the campsite and grill. Slice the meat up and serve with tortillas, salsa and sour cream.