BBQ Tri Tip

Name: BBQ Tri Tip
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 5 to 6 Servings
Ingredients: 3 to 4 lb beef Tri Tip; 1/2 cup soy sauce; ½ cup lime juice; 2 Tbsp pure maple syrup; 2 Tbsp avocado oil; 5 cloves garlic; 1 tsp ground ginger; 1 tsp paprika; ½ tsp salt; ½ tsp black pepper

User Reviews

5

27 reviews

Excellent

Prep Time
10 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
5 to 6 Servings
Calories
480 kcal
Course
Main Course
Cuisine
American

BBQ Tri Tip

Tyler Espinosa

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BBQ Tri Tip features a marinated beef cut soaked in a mixture of soy sauce, lime juice, maple syrup, garlic, ginger, and spices. The marinade both tenderizes and imparts balanced savory and citrus notes to the meat. Grilling over high heat creates a flavorful crust while the inside remains juicy and tender, making it a satisfying main dish.

Description

The BBQ Tri Tip is prepared by marinating a trimmed beef tri-tip in a blend of soy sauce or liquid aminos, lime juice, maple syrup, garlic, ginger, paprika, salt, and pepper. This marinade tenderizes the meat and adds layers of flavor. After marinating from one hour to 48 hours, the tri-tip is grilled over high heat to develop grill marks and caramelization on the outside. Maintaining an even cooking temperature helps achieve a desirable sear while keeping the interior tender and juicy.

The combination of tangy lime and savory soy, along with sweet maple syrup and aromatic garlic and ginger, gives this tri tip a balanced flavor. When grilled properly, the outside forms a flavorful crust contrasting with the moist interior. This beef cut is excellent for slicing thin and serving as a hearty protein addition to meals, pairing well with grilled vegetables or salads.

Grilling times and heat adjustments depend on your equipment; for gas grills, preheat to 500°F to sear then reduce heat to 400°F to finish. Letting the meat rest before slicing ensures juiciness. This recipe is practical for a weekend cookout or a special dinner, highlighting simple ingredients turned into savory barbecue.

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Ingredients

Servings

3 to 4 lb beef Tri Tip trimmed of excess fat
1/2 cup soy sauce or liquid aminos
½ cup lime juice
2 Tbsp pure maple syrup
2 Tbsp avocado oil
5 cloves garlic minced
1 tsp ground ginger
1 tsp paprika
½ tsp salt sea salt
½ tsp black pepper

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Instructions

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Marinate the Tri Tip:

Add all of the ingredients for the marinade to a measuring cup or small bowl and stir until well-combined.
Transfer the tri tip to a large zip lock bag (my 3-pound tri tip fits easily into a 1-gallon zip lock) along with the marinade.
Seal the bag and move everything around until the tri tip is well coated in marinade. Marinate for at least 1 hour, up to 48 hours. About 1 hour before grilling, you can take the tri tip out of the refrigerator and leave it at room temperature. While this isn't a mandatory step, some believe this step helps you achieve an even cook on the tri-tip steak.
When you’re ready to grill the tri tip, fire up your grill. .
If using a charcoal grill, heat the charcoal using your preferred method. The get the coals ready quickly, use a charcoal basket or a charcoal chimney starter, ignite the coals, and allow the coals to heat up for about 20 minutes until they begin turning white and have a golden glow. If using a gas grill, preheat the grill to 500 degrees F.
Place the tri tip over direct heat (right over the hottest part of the coals, and allow it to sear for 4 to 5 minutes per side or until both sides have nice deep grill marks.
Repeat this process again and also turn the tri tip on its edges so that all edges have a nice crisp as well.
Transfer the tri tip to the indirect heat side of the grill (a part of the grill that has less coals or no coals or a cooler side of the grill). If using a gas grill, lower the temperature to 400 degrees.
If you have a digital meat thermometer, insert it now. Cover the grill and allow the tri tip to continue cooking until it reaches your desired level of doneness, about another 10 to 15 minutes, flipping once halfway through or at around 5 minutes.
For medium-rare, pull the tri tip off the grill when the internal temperature reaches between 125 and 130 degrees Fahrenheit. For medium, 135 to 140 degrees, and for medium-well, 145 to 150 degrees.
Once the tri tip is cooked to your desired preference, pull it off the grill and transfer it to a large baking sheet or a cutting board. Allow the meat to sit for at least 15 minutes before slicing the tri tip against the grain of the meat and serving with your favorite side dishes.