6 Hour Tri-tip Marinade

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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.

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I have been making this marinade for a couple of years now and it's the best. I also use it to marinade, pork tenderloin. DELISH!!!

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So easy, really good.

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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.

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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

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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!!!

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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!

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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!

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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.

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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.