Grilled Tri Tip Steak Recipes

SANTA MARIA GRILLED TRI-TIP BEEF

Steps:

• Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
• Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
• Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

GRILLED TRI-TIP

Steps:

• Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
• Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.
• Preheat an outdoor grill for high heat.
• Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.
• Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.

GRILLED TRI TIP WITH ROSEMARY GLAZE RECIPE BY TASTY

Steps:

• Combine dry rub ingredients in a small bowl and stir to combine.
• Evenly coat the tri tip with the dry rub and let rest at room temperature for 30 minutes.
• In a small saucepan, bring glaze ingredients to a low boil over medium heat. Simmer for 3 minutes, stirring frequently.
• Heat a charcoal or gas grill to the medium heat.
• Grill steak for 4-5 minutes over direct heat, then flip and grill until internal temperature reaches 125°F (52°C) on a meat thermometer.
• Brush the steak with the brown sugar glaze, then flip the steak and repeat, about 1 minute per side. Do this until you've used up about half the glaze then remove meat from the grill.
• Let the steak rest for 10 minutes, then slice into ½-inch (1 cm) strips against the grain.
• Serve with remaining glaze on the side for drizzling or dipping.
• Enjoy!

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.

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.

GRILLED TRI-TIP BEEF

Steps:

• Fire up the grill.
• Oil the grate.
• Cook the tri-tip about ten minutes on each side for medium rare.
• Move if flare ups occur.
• Transfer to a cutting board and let rest for 5 minutes.
• Carve thin against the grain.