A Really Good Tri Tip Marinade Recipes

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TRI-TIP MARINADE



Tri-Tip Marinade image

It's our favorite marinade for tri-tip. The original recipe is from the Food Network site, but I've changed it so much that I claim it as my own :) It's SO tender and flavorful!! Marinate for at least 6 hours or over night. This is enough marinade for a 2-3 lb. tri-tip.

Provided by HeidiSue

Categories     Meat

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup lemon juice
1/4 cup corn oil
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons McCormick's Montreal Brand steak seasoning
1 tablespoon seasoning salt
3 large garlic cloves, crushed
1 tablespoon Kitchen Bouquet, browning & seasoning sauce
1 tri-tip steak, trimmed

Steps:

  • Combine all ingredients except tri-tip in a zip-lock bag.
  • Add tri-tip and marinate in the refrigerator for at least 6 hours.
  • We grill ours slowly over coals is best, but gas is fine. We will be smoking it this summer too.

BEEF TRI-TIP MARINADE



Beef Tri-Tip Marinade image

I came up with this tri-tip marinade by chance when I went to pour Worcestershire and found I was nearly out! Also works great for beef kebabs.

Provided by valerierouse

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 8

Number Of Ingredients 10

3 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon ground black pepper
2 teaspoons onion powder
1 cup Merlot wine
½ cup water
¼ cup Worcestershire sauce
1 tablespoon soy sauce
3 large cloves garlic, minced, or more to taste
½ teaspoon liquid smoke flavoring

Steps:

  • Combine brown sugar, garlic powder, black pepper, and onion powder in a large freezer bag. Add wine, water, Worcestershire sauce, soy sauce, garlic, and liquid smoke.

Nutrition Facts : Calories 64.5 calories, Carbohydrate 9.9 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 200.3 mg, Sugar 6.5 g

6 HOUR TRI-TIP MARINADE



6 Hour Tri-tip Marinade image

Provided by Food Network

Categories     main-dish

Time 6h50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 cup lemon juice
1 cup soybean oil
1/2 cup white sugar
1/2 cup soy sauce
1/2 cup black pepper
1/2 cup garlic salt (recommended: Lawry's)
1/2 cup chopped garlic
1/2 cup chopped dried onions
Two 4-pound tri-tips, trimmed

Steps:

  • To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.
  • Heat grill to medium temperature.
  • Place tri-tips on grill at a 45-degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

A REALLY GOOD TRI-TIP MARINADE



A REALLY GOOD TRI-TIP MARINADE image

Categories     Marinade     Beef     Roast

Number Of Ingredients 11

1/4 cup plus 2 tablespoons sugar
1/2 cup water
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon onion salt or garlic salt
2 tablespoons parsley flakes
1/4 cup malt vinegar
1/4 cup soy sauce
1 tablespoon fish sauce
2 tablespoons finely minced garlic
A nice piece of trip-tip, anywhere from 1.5 to 4 lbs.

Steps:

  • In a saucepan, mix together 1/4 cup of the sugar and 1/4 cup of the water and bring to a boil, stirring all the while. When the sugar gets a dark color, add the spices and stir. Bring back to a boil for a minute, and then add the vinegar, the other 1/4 cup of water, the soy sauce, and the fish sauce. Mix well and taste. If you feel like it needs more "balance," add a little more salt. Add the garlic and the 2 tablespoons of sugar. Bring back to a boil, stirring, until the sugar dissolves. Let cool. Place the tri-tip roast in a shallow baking dish or a Ziploc bag and pour the cooled marinade over. Place in fridge and let marinade for a hour or overnight. (I did this overnight.) Cooking Method: This can be cooked on the grill or roasted in the oven. If roasting in the oven, do it at 425 degrees F and stick a meat thermometer in. When it reaches an internal temperature of 128 degrees, remove from the oven and let it rest for 10 minutes before carving.

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