6 Hour Tri-tip Marinade

Total Time:
6 hr 50 min
15 min
6 hr
35 min

6 to 8 servings


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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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    This is a great marinade
    For those of you who don't know, regular "All Purpose Vegetable Oil" is 100% Soybean Oil. Look on the back of the bottle.
    The most flavorful tri tip I have ever cooked. Will definitely use again.
    Really yummy. Didn't have lemon, so used lime...
    Outstanding. Pair this with some Choice tri tips from Costco and you will amazed. I didn't even slow cook this and it came out perfect.
    It is the second time that I have made it. It's to die for. Great recipe as always from Bobbie
    Currently marinating but so far the marinade is too peppery for my seriously white girl tongue. Kind of wish I would have put more sugar in it. But we will see... 
    Forgot to post afterward. Very Very good. Put stars to 4. too much oil though. I'd use much less. 
    So I grew up on Santa Maria style tri tips and my gosh was I impressed with this recipe. It was so flavorful and tenderized the roast just perfectly. I did however marinade it overnight and I also smoked it for about an 1 1/2 to 2 hours then seared it off and my my was it DELICIOUS!!! This recipe truly is a keeper!
    Grill it fat side down first! New favorite tri tip marinade!
    Awesome! Every time I use this marinade people love the taste of the tri tip.
    Excellent! This cut of meat is so tender, much like filet and the marinade is so flavorful. I cut out the sugar to eliminate unwanted calories. It was a hit! Highly recommend
    This is the best tri-tip I have ever had! It was tender and juicy and so flavorful. I did follow others advice and used 1/2 garlic salt and 1/2 garlic powder in place of the garlic salt. I also used a mix of brown and white sugar for the sugar. I don't know if that makes any difference. All I know is this tri-tip was to die for. I already have plans to make it again !
    This marinade was fantastic. The meat came out extremely tender with excellent flavor. A keeper.
    Having prepared more than my fair share of tri-tips and being the bar-b-queing legend that I am amongst my friends, family and self I decided it was time to try this recipe. I am always looking for that extra edge to please both my loved ones taste buds and my overly developed sense of self. This recipe is a clear winner! I substituted the soy oil for olive oil (I don't like soy oil, as well as the fresh garlic for a mix of powdered garlic and a bit of Lowries (my fresh garlic was not. I agree with the the person that suggested using less salt if you wish to go much beyond the minimum 6hrs marinade time. Try this recipe and perhaps you will become the new legend in your crowd!
    WONDERFUL! I tried to follow this exact recipe but did not have any Soybean Oil so I used Canola Oil. Otherwise no deviation except I halved the ingredients for just one tri-tip and I opeted for the Lawry's garlic salt. I marinated the meat for exactly 6hrs. I definitely would not go over 6hrs unless you use a lot less salt maybe about half, if you plan to marinate overnight. Six hrs and it was just on the verge of being a little salty. I had no complaints though and everyone agreed it was the best tri-tip taste-wise they had ever had. I've made plenty of tri-tips and tried lots of ways but this has definitely been the best and will be a KEEPER for me.
    One of the beast tri-tip roasts I've had!!
    I made this for a flank steak, because us folks in the midwest have never heard of Tri-tip ; I made this for my freezer cooking co-op and I think they are going to be as excited about this new recipe as I am. Wonderful flavor. I was scared of the amount of pepper, but even though I can taste it, all of the flavors come through like fireworks. Can't wait to eat it absorbed by the meat. I made an extra batch to smother on any kind of meat I can find. 1 batch made 3 meals for a family of 5. A great one to pass on to a friend. Stock up on your seasonings when you are at Sam's!
    One of the best tri tips I've ever made (or have had anywhere! I didn't have enough lemon juice, so sub'd about half apple cider vinegar. I was making one 2 1/2 lb. cut, and found that 1/4 of the recipe was plenty using a zip-lock bag with air removed. I didn't have 6 hrs. to marinade, so left for 3 1/2 hrs. at room temp. Did cut proportion of sugar just a bit based on others' suggestions. I will use this marinade every time I make tri tip from now on - perfect!!
    Used this marinade for a barbecue yesterday and the tri tip came out fantastic! I used this recipe on 2 tri tip roast together weighing in at 5.5 pounds. I did have some modifications as I didn't have some of the ingredients. I used Olive Oil instead of Canola oil, I used a quarter cup of finely chopped red onion instead of the onion salt, and I didn't have any lemon pepper and the tri tip still came out awesome. THIS IS A KEEPER.
    Very good marinade. However I think that it is supposed to be for two 2 pound tri-tips, not two 4 pound tri-tips. I never even see a 4 pound tr-tip in the store. For just my husband and me I use 1/4 of the recipe for one 2 pound tr-tip and it comes out great! I first quartered the marinade when I thought the recipe was for 8 pounds of meat and that amount came out just right for us.
    The recipe is for 2 tri-tips. I think someone put the 4 pounds as a total weight. 
    As for the pepper I've used both ground pepper and the peppercorn. Use what you like.  
    For this episode the tri-tip was cooked over an oak fire. I only have a gas Weber at this time but the oak tasted better.  
    One ingredient that I add now is about a 1/4 to 1/2 cup apple cider vinegar.  
    Glad most of you like this recipe. Tri-tip is a great cut of meat.  
    Deane Carr
    I'm normally one who will look at recipes, finds what I want and never return. I found the other reviews helpful, so for this recipe I decided to return and post what we did,. Maybe it'll help others. I noticed others spoke of tenderness. Since I bought a roast from a major nation-wide store that begins with an "S", which tends to be tough, I thought it would be perfect. I used Canola oil as the same store didn't sell soybean oil.. Since others commented on the sweetness I used just less than called for. Since others commented on ground versus actual peppercorns we used 1/2 each. We marinated for five hours secondary to time constraints. We cooked it to an internal temperature of ~130 (too long, got sidetracked, tented for five minutes and sliced across the grain. It was the best tri tip I have prepared at home. We intend to use this often making subtle changes as we look for perfection. Thank you Foodnetwork and to those that took the time to comment before me. Enjoy!!
    This marinade is the bomb! And I don't use that lightly when it comes to cooking. I had tried tri-tip steaks two months ago. ( I had read about this cut for some time but had little luck locating it. All I used on the steaks was McCormick Montreal Steak seasoning and they were great. So, when my husband saw a tri-tip roast, he picked it up. I made 1/2 the recipe since my roast was 2#. I cut back the sugar per previous reviews, but ended up adding back in after tasting. I also added some Worchestire sauce just because I like it. Since I was in a hurry, I used jarred minced garlic instead of fresh. I had to go to work that evening, so it was only marinating about 4 !/2 hrs. I had it at room temperature until cook time. Cooked over indirect heat on Weber charcoal grill per instructions on Tipsycook's blog on "how to not ruin a tri-tip" and it was PERFECT! Thank you, Bobby! and thanks Deane for submitting it. A definite keeper!
    This is a really good marinade! I only used half of the marinade since I only have about 5lb of tri-tip. It tasted great! Note: i marinated overnight & I used canola oil. This is a keeper!
    Amazing marinade, Used this marinade on four tri tips for New Years and it was fantastic. I doubled the ingredients, just cutting back a bit on the garlic salt. Used half and half of ground and peppercorns. Smoked the meats low and slow in my WSM for almost two hours until they came to 125 degrees and then finished them off for 10 minutes directly over the fire, turning over at five minutes to sear both sides. Wondering what else to marinade using this recipe... Ka-bobs, chicken, shrimp?! Stay tuned!
    BEST tri tip marinade I've ever made! Its delicious. Everyone asks for the recipe everytime I make it.
    My husband loved this! I made one change and that was to add Bourbon instead of Soy. Honestly, this is the BEST marinade yet. Thanks Bobby.
    This was the best tri-tip I have ever had!!!!!
    This was a good marinade and made the meat very tender, which is crucial with a tri-tip, as they tend to be chewy and tough. But after reading all the reviews I expected a phenomenal marinade. It was good, not phenomenal. The problem was that it was a bit on the sweet side, which was surprising. I followed the recipe to a T, no substitutions. Marinated 6 hours. I think I would knock the sugar back by half next time and add more pepper. Unusual for Bobby Flay, but this did not have enough kick/spice. I used whole peppercorns since ground pepper was not stipulated, which is the correct way to read any recipe. So, it was good, but not phenomenal.
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