6 Hour Tri-tip Marinade

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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!

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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!!

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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.

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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.

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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

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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!!

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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!

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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!

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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!

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BEST tri tip marinade I've ever made! Its delicious. Everyone asks for the recipe everytime I make it.