6 Hour Tri-tip Marinade

Total Time:
6 hr 50 min
Prep:
15 min
Inactive:
6 hr
Cook:
35 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
Directions

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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4.8 104
I used this with 2 2-pound tri-tips.  I made is twice this last couple weeks because everyone loved it so much.  the BBQ master's skills didn't hurt, but the marinade is awesome.  item not reviewed by moderator and published
This marinade was flipping amazing and so easy to do.  Loved it. item not reviewed by moderator and published
Loved it! Practically the best ever (except for my husband's recipe) Zesty, tangy and complex flavors item not reviewed by moderator and published
I made this tonight and loved it! I only made 1 tri tip (approximately 2 pounds). It was already trimmed. I halfed the recipe and marinated it in a ziplock bag. I was afraid of it being too salty and sweet due to other's reviews. I used slightly less garlic salt but everything else I used exactly what was called for. I don't like overly salted foods, but I definitely want it seasoned and salted well. I thought the taste was great. Not overly salty or sweet. I only marinated it for 4 hours due to getting a late start. I had another tri tip and after removing this tri tip from ziplock, I added the next tri tip and put it in the freezer. I bbq'd for about 30 minutes at first on high but then turned the burners it was on top of down to low and left the burner on the side on high. After 30 minutes, I removed from the grill and wrapped in foil for around 15 minutes while I cooked my broccoli. It wasn't overcooked. It was *slightly* pink in the center but I prefer a little more pink. item not reviewed by moderator and published
I'm thinking of trying this recipe but I'd like to use the oven instead of grill. How long should I cook in the oven and what temp? item not reviewed by moderator and published
I had to grill 25lbs of tri tip steak for a company BBQ. I am so happy that I read all the reviews first before making this marinade. I only had olive oil so I used that. Due to scheduling issues, I knew that I would be marinating for approximately 24 hours so although I tripled the recipe, I cut the salt in half. It was perfect! I had so many compliments and many requests for the recipe. The meat was tender and flavorful. Definitely a repeater! item not reviewed by moderator and published
I reduced the salt by 25%, injected and marinated for 24 hours, dried and let sit with rub for 12 hours, smoked at 220 for 2 hours, removed fat cap,more rub, place tri tip, fat cap and more marinade in pan, smoked 2 more hours, seared on grill to internal of 145, turned out med and my guests said was the most flavorful piece of beef they had ever put in their mouth. BTW, I get mine cut with a healthy fat cap and smoke it fat side up for 2 hours. You don't get the smoke ring as much, but the flavor from the fat makes up for it. Used hickory and apple item not reviewed by moderator and published
Super easy and delicious! I just happened upon this recipe and decided to try it on 2 tri tips that I was cooking for 4th of July BBQ. Everyone raved about how good the tri tip was! Even asking for the recipe. I used fine ground pepper that I had and I marinated them overnight too. Outstanding. Thank you! item not reviewed by moderator and published
well without a doubt one of the best recipes for tri tip we have ever tried, had bbq 6 pounds of tri tip everyone wanted to take some home and i had to email the recipe to each person that showed up, way to go one of the best thank you rick and beck item not reviewed by moderator and published
I thought this marinade was pretty good, I cut it in half since I didn't have that large of a cut of meat. My hubby said he thought there was too much sugar and I have to agree. But overall is was good but not great. item not reviewed by moderator and published
I used a spot less Safflower oil and less demerara sugar. I marinated a tri tip Elk roast for 2 days and it was INCREDIBLE. Enjoyed it as carpaccio and sliced the rest for jerky. I have used this recipe twice and it will continue to be a go to for me. LOVE IT! item not reviewed by moderator and published
Tried this for a Mother's Day get together. It turned out unbelievably good! I was shocked. item not reviewed by moderator and published
It was probably someone from Santa Maria who provided this recipe. I was born and raised in SM and this is pretty close to what we do when we're not doing the dry rub (Susie Q). If you look at the disclosure under the recipe, it does say the recipe was provided by a guest and not Bobby. item not reviewed by moderator and published
This is a great marinade item not reviewed by moderator and published
For those of you who don't know, regular "All Purpose Vegetable Oil" is 100% Soybean Oil. Look on the back of the bottle. item not reviewed by moderator and published
The most flavorful tri tip I have ever cooked. Will definitely use again. item not reviewed by moderator and published
Really yummy. Didn't have lemon, so used lime... item not reviewed by moderator and published
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. item not reviewed by moderator and published
It is the second time that I have made it. It's to die for. Great recipe as always from Bobbie item not reviewed by moderator and published
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... item not reviewed by moderator and published
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! item not reviewed by moderator and published
Grill it fat side down first! New favorite tri tip marinade! item not reviewed by moderator and published
Awesome! Every time I use this marinade people love the taste of the tri tip. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Just.....fabulous! item not reviewed by moderator and published
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 ! item not reviewed by moderator and published
This marinade was fantastic. The meat came out extremely tender with excellent flavor. A keeper. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
One of the beast tri-tip roasts I've had!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
BEST tri tip marinade I've ever made! Its delicious. Everyone asks for the recipe everytime I make it. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This was the best tri-tip I have ever had!!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Excellent marinade. I coarsely ground the peppercorns in a coffee grinder I've dedicated to spices. I also added some powdered ginger and fresh squeezed orange juice. item not reviewed by moderator and published
Are you kidding me!!? This is by far the best marinade on the planet! I would not change a thing and I am really picky with marinades and sauces (Rock on Bobby Flay. I have used it twice now; once on a full Tri-Tip per the recipe and once for Kabobs. My guests were floored! I agree with others about being careful not to marinate to long because it is strong. For kabobs I used bite sized pieces of Angus Tri-Tip Strips, Onions, Red and Green Peppers, and mushrooms. Marinate the beef at room temp for no more than an hour and toss the veggies with some as well. Skewer them and cook over charcoal grill (my preference and you have a meal to die for!!! item not reviewed by moderator and published
I do competition BBQ and used this recipe at recent competition with over 100 BBQ teams and took 2nd place...Great! Beware of going to far over the 6 hour marinade time as it gets salty. Peppercorns vs ground? I used ground and it was great...I would think for recipes aimed at the home cook it is to use ground pepper. item not reviewed by moderator and published
When a recipe calls for black pepper, is it ground pepper or peppercorns? My boyfriend is a chef and says that unless it specifies ground pepper, it means peppercorn, I think he's wrong, but he went to school for it. Which is correct? item not reviewed by moderator and published
this was great item not reviewed by moderator and published
It's a keeper!! Tried it out on the fam, LOVED IT!! Now Going to do a party of 20+ item not reviewed by moderator and published
I took a chance and used this recipe on a party of 12 without trying it first. The gamble paid off, it was fantastic. I love tri-tip and now have another go to marinade. item not reviewed by moderator and published
This was the best tri-tip I have ever had. I normally don't like to rate a recipe unless I followed it without any modification. I am making an exception here because I think the base recipe here is a great base, allowing for modifications when you don't have the exact spices on hand. I omitted the black pepper and garlic salt because I had a steak rub on hand that I wanted to try. Because I was making half the marinade, this meant 1/2 cup of the spice rub. I did not have the garlic on hand, so I omitted that as well. item not reviewed by moderator and published
This is an excellent tri-tip marinade. Just remember when the tri-tip rests, it continues to cook! So your Medium Rare Tri Tip could turn into Medium Well! So if you are using an thermometer, shoot for lower than your desired temperature. Excellent recipe though.... item not reviewed by moderator and published
I have used this several times now. I think it is the best marinade I have ever used. Got so sick of the bottled stuff that just tastes bad. I use half lemon and half orange juice so I decrease the amount of sugar. Also use olive oil because I didn't want to buy something I will only use for one recipe. I marinated it overnight and then cook over indirect heat. No problems with any over "charred" parts. I buy tri tips whenever they are on sale thanks to this marinade. item not reviewed by moderator and published
This marinade is so tasty! Easy to make, I've used it twice first time I only had 30 minutes to marinade and it was still good. Second time, I marinaded overnight, and pow! Even better. I would say it's a little salty though, next time I'll try halving the salt. item not reviewed by moderator and published
So easy, really good. item not reviewed by moderator and published
Never cooked a tri-tip before, but thought it would be great for 4th of July and found this recipe on a quick Google search Didn't have any lemons so I used limes instead. I also marinaded it for a full 12 hours. Seared for two minutes, rotated 90 degrees, another two minutes, flipped over and repeated the searing for perfect grill marks. Finished off the burners at about 325 to bring it to a perfect medium rare in about 25 minutes. Let it rest a good 10 minutes before carving and the meat was juicy, tender, and the crust so flavorful. It loses a star because it was a just a bit too salty for my taste, and I'm no stranger to salt! It's possible that it was over-marinaded since I doubled the time, but the recipe called for 'at least' 6 hours, so I figured doubling it would be okay. item not reviewed by moderator and published
Did not want to go to the store on 4th of July and having 15 over for BBQ so here is what I did: Go to Food Network Site and type in Tri Tip - check. Trimmed the Tri-Tip - check 1/2 cup black pepper - check 1/2 cup garlic powder (instead of garlic salt or fresh garlic) - sort of check 1/2 cup dried onions - check cup wishbone italian dressing (out of all other oils) - sort of check 3 oz E. Lugasi Kickin Garlic Marinade (what was left in the bottle, needed to get rid of it, taking up space in the fridge.) - random check 12 oz bottle of Heniken Light (for the marinade, not me) (Did not have any lemon juice) - who knows check Marinaded it for 6 hours - check Put on Grill on Medium Heat for 20 minutes per side, toping liberally with excess marinade as cooking on both sides. - check. Guests say it was best Tri-Tip ever - check. Jim, Saugus item not reviewed by moderator and published
The tri-tip came out tender and flavorful! The bbq was a firey inferno for a bit due to the marinade oil dripping into the fire, but the tri-tip was excellent! I will probably wipe off some of the marinade from the meat before I grill it next time! Very good!!! item not reviewed by moderator and published
I made a tri tip with this marinade a couple weeks ago and it was one of the best tri tip's I've ever had! I couldn't remember where I got this recipe... it took me forever to find it again. This is a definite must try! item not reviewed by moderator and published
I only had one 4 lb. tri-tip to marinate so I halved the recipe, but was still a little skeptical, especially with using all that garlic salt. Anyway, I wanted to give it a try because of all the rave reviews. Due to unforseen circumstances it was in the fridge for three days and I thought for sure it was gonna be too salty. But, I had nothing else prepared for dinner that night and so I grilled it and it was the most wonderful tri-tip I've ever made. Not too salty, not too peppery, just dang good. I used granulated garlic instead of real garlic because I didn't have enough cloves and it still turned out good. Used fresh squeezed lemon juice and olive oil. Husband loved it! item not reviewed by moderator and published
I was skeptical when I read this recipe and saw how much pepper, garlic salt and garlic it called for. Despite my skepticism I followed the recipe except used olive oil in place of soybean oil and it was SOOOOO good! I marinated over night in gallon sized Ziploc bags. It was a hug success at my birthday party, people are still talking about it. item not reviewed by moderator and published
Made it for my parents and inlaws for Mother's Day and making it again for Father's Day. I put all the ingredients along with the tri-tip in a big zip lock freezer bag and let it marinate over night....delicious! I saw someone else's review re: using olive oil instead of soybean oil and concur that it tastes great. Smelled good, tasted good, and made me feel like a pro. item not reviewed by moderator and published
My husband thinks this is the best tri-tip marinade yet! I subb'd canola oil and used half garlic powder and half garlic salt as we don't use much salt. I rotisseried it and it was delish! item not reviewed by moderator and published
My Aunt used this marinade and WOW was dinner great! It was so good that I had to get the recipe and will use it. She did subsitute soybean oil for oilve oil and had to double recipe as she was making 4 tri-tips. She also marinaded the tri-tips over night every bite had great flovor and the aroma was divine. item not reviewed by moderator and published
We were a little concerned.. I mean who puts a HALF a CUP of garlic salt on ANYTHING! Despite our misgivings, we did the recipe AS IT IS and .. WOW it is great! We made it for Mother's Day and everybody loved it! This is going to be our tri-tip marinade for some time! Good Luck and ENJOY! item not reviewed by moderator and published
I was skeptical about this marinade - just didn't seem too 'exciting'...but, boy, was I wrong! I even started making a different marinade cuz I wasn't sure..then decided to leave well enough alone. The only thing I didn't have on have on hand was garlic salt - I had garlic pepper! So, I substituted and added just a pinch of salt. Marinated only 5 hours because of time crunch - and it had the best flavor of almost any marinade I've tried. The tri tip was tender, juicy and everyone at my bbq raved about it and it was gone in a matter of minutes. Great surprise and will definitely make this many more times to come! item not reviewed by moderator and published
I followed the recipe exactly except I used canola oil instead of soybean oil and I marinated it overnight in the fridge. I also patted the meat dry before roasting in the oven. It was sooooo good! The Tri Tip was so flavorful. I think it was a titch salty and so I thought next time I might try half garlic salt/half garlic powder to maybe tone down the salt a bit. Had a lot of meat leftover so the next day we grilled some slices on a grill pan and made tri tip sandwiches, Yum! This is a recipe to save for sure. Will be having people over this summer for tri tip BBQ! item not reviewed by moderator and published
I followed the recipe to a "t", with one exception. I used half brown sugar and half white. I made this for guests who love red meat and they raved. I don't eat red meat typically, more because I don't know how to prepare it, but this was so simple and delicious. Even my kids loved it. I used a digital thermometer and cooked the meat until it was 140 degrees, then took it off the grill and covered with foil for 10 minutes. I sliced the meat into thin strips on a 45 and it was to die for. This recipe is a definite keeper. I'll be making it again for Valentine's Day. Thanks for sharing it. item not reviewed by moderator and published
The Tri Tip came out great with one exception. Great taste but was a little charred after cooking it on the grill. I would probably wipe off excess marinade in the future to reduce charring. Great taste and everything otherwise. item not reviewed by moderator and published
I didn't change a thing and this was the best-tasting marinade my family and I have ever had. The tri-tip came in a two-pack so I vacuum sealed one of them and put in the freezer for later. Since I was only cooking one tri-tip at a time, I obviously halved the marinade recipe. I followed it to a T and it came out wonderful, even my 7-year-old and 3-year-old LOVED it. I don't believe in fixing something that isn't broken, so I wasn't about to change the recipe when I made the second tri-tip tonight. item not reviewed by moderator and published
I saw this recipe and thought it looked good...but i am always trying to better than good. Without having tried the orginal ,I think i did it.. Instead of lemon juice i substituted it with of red wine. (trader joes trintare rosso)but your favorite red will do. Also used fresh red onions, fresh garlic.and olive oil. Half the garlic salt(that seems like way too much) and it turned out perfect! Also I let it marinade for one whole day.I have NEVER tasted a tri tip better than this one. Im going to put it in my smoker next. I cant wait! item not reviewed by moderator and published
I'm the type that's too darn lazy to register to post a review of any kind. However, for this recipe I'm going to make an exception. And please excuse the lame superlative above, but WOW, this is one great marinade. I needed a recipe that was something quick, easy, and on-hand. I had every item in the recipe except for the soybean oil - not a problem, I used Canola. I don't know if this substitution would have made a big difference. Hard to say at this point because it came out great. The only other difference was that I pan cooked the tri tip (raining heavily outside) on a cast iron skillet - the type with the raised grill ribs. Because I typically prefer grilling tri-tip outdoors, but couldn't due to rain, I add a bit of real "liquid smoke" to the marinade to compensate. All said and done, this had to be one of the best tri-tips I've ever cooked. Dinner guest were delighted, so I printed up several copies of the recipe. By the way, we did NOT find this to be salty in the least! As other reviews suggest, not too many disappointed taste buds. item not reviewed by moderator and published
This marinade recipe is hands down THE BEST for tri-tip roast. So good I'll never be tempted by any other recipe again. Plus there's no need for embellishments; tastes perfect just as it is. I should mention that I did marinate my meat for an entire day (at least 12 hours. Thank you for spreading the joy. item not reviewed by moderator and published
This is the best tri-tip marinade I have tried to date. I do a couple things differently. 1. I exchange the lemon juice for apple cider vinegar. 2. I add a dash of hickory liquid smoke. item not reviewed by moderator and published
I really didn't expect much from this marinade but I was looking for something different so I figured why not? It was great!! I did change a few things as other reviews suggested. Halved the ingredients for one tri tip, used good EVOO instead of soybean oil, mized some brown sugar in with the white, used half and half garlic salt and garlic powder, and 1 tsp of onion powder instead of the dried onions. Oh yeah, and I also accidentaly marinaded it for 36 hours. Still very tasty! item not reviewed by moderator and published
My very picky family loved this tri-tip. I used vegetable oil and Lawry's Seasoned Salt instead because I wasn't running to the store. My husband grilled it 15 minutes on each side and everyone cleaned their plates. Served it with baked potatoes, broccoli and snow peas. No steak sauce needed. I'm having it over a bed of spinach, tomatoes, and cucumbers for lunch. Yum! item not reviewed by moderator and published
This is quite honestly the best tri-tip I've made and had. I can't believe I can actually say, I make a better tri-tip then any other I've had at a restaurant. I also slightly dip my slices in A1 steak sauce while eating it. It's amazing how both flavors compliment each other endlessly. You almost don't want to swallow it from the infinite savoring. I'll never make tri-tip any other way AGAIN!!! item not reviewed by moderator and published
My grandkids loved it, and they're picky... It's been a real favorite time and time again! item not reviewed by moderator and published
I made this for a group of people and everyone really enjoyed it. I was lacking time (poor planning, so only 5ish hours marinating) and black pepper (not sure how I possibly ran out of this pantry staple!) so it was not exactly right, but still delicious. I can't wait to try it again with the proper time and ingredients. I was concerned about it being overly salty with so much soy sauce and garlic salt, so I did cut down the amount of garlic salt to about 1/4 cup, with maybe a touch more. It tasted good and I don't think it would have been too salty if I had added more. We seared the meat on high heat on each side and then moved it to indirect heat for the rest of the time and it was perfect. Not sure how long it was b/c my husband was grilling, but it came out very good. item not reviewed by moderator and published
I followed the recipe exactly except I used vegetable oil and only 1/4 cup of garlic salt, and then marinated for 24 hours. The meat was tender and delicious but far too salty, even for my husband who usually dumps on the salt while eating. item not reviewed by moderator and published
Very tasty and full of flavor and super easy to make. I used veg oil instead of soybean and all was just fine. Don't hesitate to try this one you won't be sorry! item not reviewed by moderator and published
This Marinade is AWESOME, you wouldn't think that it would by the looks of the ingredients but it is. I have used it for multiple parties with tri tip and have had no complainers. Everyone loves the way it coats the tri tip and tastes. I would recommend marinading it for at least 6 hours or overnight. item not reviewed by moderator and published
I shared this reciept with family and our children, they loved it!!! Zach didn't use his BBQ sauce. He is 9. The flavor on this Tri tip is absolutely awesome. You have to try it. We didn't use the soy oil, we just used veggie oil... let it marinate for 10 hours. sooooo goood!!!! item not reviewed by moderator and published
I love this marinade. It was so simple. I halved the recipe for a 2lb roast and indirect grilled it for 25 minutes. I liked it so much and have enough left over that I pulled a 2nd roast from the freezer and decided to make a second one! item not reviewed by moderator and published
This produced the best tri tip i've ever had! The meat was very juicy and flavorful. If you don't like pepper you may not like this marinade, but I thought it was phenomenal with the perfect amount of kick! I like my food flavorful not bland and this hit the spot. Did I mention that my whole family loved it for Thanksgiving and they are requesting it for Christmas as well. I marinated for 24 hours. item not reviewed by moderator and published
Followed the recipe exactly. Grilled nicely but the salt taste was overwhelming. I'd do without the garlic salt altogether next time. Or reduce the marinade time to an hour. item not reviewed by moderator and published
I love steak and I've tried a lot of different marinades. I think this is now my all time favorite. I discovered it a few hours before dinner so I had to substitute garlic powder for fresh garlic and onion powder for dehydrated, as well as vegetable oil for soybean. Also I was only able to marinade it for about 2-3 hours. I cooked it on the grill and the smell was phenomenal!! The meat was so juicy and the marinade imparted the most delicious flavor into the meat. My husband & I couldn't stop eating it! I look forward to trying it again and being able to marinade the meat for longer. Thanks for the great recipe! item not reviewed by moderator and published
This recipe is awesome. I've used it several times for large parties marinating two dozen tri-tips or more in a large bin. There are never any leftovers. I marinate the steaks overnight and dry them off before grilling. I accompany the steak w/ grilled vidalia onions, zucchini and yellow squash (sliced lengthwise on a mandolin about 1/2 in thick)that I marinate for an hour or two with the steak. item not reviewed by moderator and published
This is by far the BEST marinade I have ever used. I absolutely loves the flavor of the meat. My kids that are really picky loved the meat too! Bobby, that is huge! Thanks for making mealtime easier. I served the meat with grilled asparagus and freshly whipped garlic potatoes. Yummy, easy and delicious. I will definitely make this again and again!!! item not reviewed by moderator and published
usually when i follow a recipe i tweak it a bit to suit my taste but i followed this recipe to a tee a found it to be one of the best tri tips ive ever had. no need to change a thing. item not reviewed by moderator and published
We tried this last night, with Tri-tip pieces. All 3 of my kids loved it and they do not usually like meat dishes. Great for the whole family. item not reviewed by moderator and published
This is the only marinade recipe I will use now for my tri-tip from now on. It had a fabulous taste and everybody loved it. item not reviewed by moderator and published
I have used this recipe several times and it is absolutely the best marinade my family has ever had. The meat is so tender and the flavor is wonderful. I usually marinade the meat for several days in the refridgerator. item not reviewed by moderator and published
modified it a bit, but it came out great and item not reviewed by moderator and published
Here in the midwest, no butcher has a clue what a "tri-tip" or "triangle" roast is. After I explained where on the steer the cut is from, they looked puzzled. I had to resort to London Broils and briskets. Both turned out GREAT! The LB was more tender, but the brisket had better flavor. All my guests raved about the beef. This is a superb recipe. item not reviewed by moderator and published
After looking for many days on how to prepare Tri-Tip I discovered this recipe. Loved the simplisity... I'd never cooked Tri-Tip before and needed to cook if for a BBQ Competition. It won me 2nd Place! Bobby's The Man! item not reviewed by moderator and published
this was also almost the best tri-tip we've ever HAD. when i mixed it together it looked like there would be way too much pepper and too much lemon juice, and we were worried that it'd taste strongly of lemon, but it didn't. i grilled it on our stovetop gas grill, 15 minutes on each side. i heated the grill to high, let the meat sit for a few minutes, then turned down to med. for the rest of the time. after i flipped it i put in our meat thermometer and the timing was pretty much right on... took it off, tented for 10 minutes, and sliced. i made garlic oil/butter by simmering a crushed garlic clove in oil/butter and then brushed it on french rolls, and threw them on the grill . YUM. try big al's bbq sauce from allrecipes.com with this! item not reviewed by moderator and published
my kids came over (at dinner time). results= plenty of praise, no leftovers. simply delish,the little taste that i did get. item not reviewed by moderator and published
I put this review on the wrong tri-tip before. oops. THIS IS A GREAT NO BRAINER MEAL!!! Weekday or weekend...HIGHLY RECOMMEND!! item not reviewed by moderator and published
Just tried this 6 hr tri-tip and it was great. I marinated for 24 hours though. Everyone loved it. Highly recommended. item not reviewed by moderator and published
Forgot to post afterward. Very Very good. Put stars to 4. too much oil though. I'd use much less. item not reviewed by moderator and published
That's the way to do it, burn off the fat with indirect heat. i've never thought of trimming the fat cap, then reasoning. . item not reviewed by moderator and published
Is it really correct... 1/2 cup garlic salt? item not reviewed by moderator and published

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Great Grilled Mains