Grilled Tri Tip Steak Strips Recipes

GRILLED TRI-TIP STEAK

Steps:

• Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated.
• Heat a grill on high.
• Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes.
• Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain.

SIMPLE GRILLED TRI-TIP STEAK

Steps:

• Gather the ingredients.
• In a small bowl, combine the white vinegar, vegetable oil, soy sauce, garlic, black pepper, and salt to make the marinade .
• Make sure the marinade is mixed well and pour it into a resealable plastic bag. Add tri-tip steak and make sure it is well coated. Using tongs , carefully turn steak over a few times in marinade. Seal bag, and let the steak marinate for 2 to 6 hours, or up to overnight.
• Prepare a medium (500 F to 600 F) gas or charcoal grill fire. Remove tri-tip steak from marinade and discard the marinade. Place steak on the preheated hot grill.
• Cook for 12 to 15 minutes, turning once or twice during the cooking process to get an even sear, including holding the sides against the grill for a few minutes to make sure all surfaces are seared. Remove steak once it has reached the desired temperature .
• Rest steak for 5 to 10 minutes. Make sure to tent with aluminum foil if the rest time is longer than 5 minutes or if you are waiting for other items to come off the grill so the meat does not become cold.
• Slice tri-tip against the grain in thin pieces and serve with your favorite sides.

EASY GRILLED TRI TIP

Steps:

• 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.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

TRI TIP ROAST

Steps:

• Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
• Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
• Place meat in the prepared roasting pan.
• Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.