Tri Tip Marinade for Perfectly Grilled, Juicy Tri Tip Recipe
This flavorful Tri Tip Marinade recipe infuses the meat with a vibrant blend of citrus juices, spices, and herbs, perfect for grilling a tender and juicy tri tip. The marinade balances tangy orange and lime with smoky paprika, cumin, and a hint of sweetness from brown sugar, delivering a savory yet slightly spicy taste that enhances the beef’s natural flavors. Ideal for outdoor grilling, this recipe guides you through marinating and grilling steps to achieve a perfectly cooked medium rare tri tip with a delicious crust and juicy interior.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Meat
- 2.5 lbs tri tip
Marinade
- 1/2 cup freshly squeezed orange juice (about 2 oranges)
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 2 Tbsp soy sauce
- 2 Tbsp olive oil
- 1/2 tsp cayenne pepper
- 2 tsp paprika
- 1/2 tsp ground cumin
- 4 tsp garlic powder
- 2 Tbsp onion powder
- 2 tsp dry oregano
- 2 Tbsp brown sugar
- 2 Tbsp kosher salt (reduce to 1 or 1.5 Tbsp if sensitive to salt)
Instructions
- Prepare Marinade: In a medium bowl, whisk together all the marinade ingredients except for the tri tip. Set aside.
- Marinate Meat: Place the tri tip into a large ziplock bag. Pour the marinade over the meat, seal the bag, and refrigerate for a minimum of 4 hours or overnight to allow flavors to penetrate.
- Bring Meat to Room Temperature: At least 1 hour before grilling, take the tri tip out of the refrigerator to come to room temperature. This ensures even cooking on the grill.
- Prep for Grilling: Remove the meat from the marinade bag and discard the marinade. Make sure the meat is not dripping but do not pat dry to keep some marinade on the surface.
- Preheat Grill: Preheat your grill to 350°F (177°C) for grilling.
- Sear the Meat: Place the tri tip directly over the flame or direct heat and sear for approximately 5 minutes on each side to develop a crust.
- Indirect Cooking: Move the tri tip to a medium heat zone or indirect heat area of the grill. Cook, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 130°F (54°C) for medium rare, or adjust to your preferred doneness.
- Rest the Meat: Remove tri tip from grill and let it rest on a cutting board for about 10 minutes. This helps the juices redistribute within the meat.
- Slice and Serve: Slice the tri tip thinly against the grain to maximize tenderness and serve immediately.
Notes
- Adjust kosher salt quantity if you are sensitive to salt.
- Letting the meat rest after grilling is crucial for juicy slices.
- Do not rinse or pat the meat completely dry before grilling to retain marinade flavors but avoid flare-ups by ensuring excess liquid is minimized.
- Use an instant-read thermometer for best results to avoid over or undercooking.
- Marinate for a minimum of 4 hours but overnight is preferable for deeper flavor.
