Tri Tip Steak Recipe
User Reviews
5
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Cook Time
40 mins
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Additional Time
1 hr
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Total Time
40 mins
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Servings
6 servings
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Calories
387 kcal
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Course
Main Course
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Cuisine
American
Tri Tip Steak Recipe
Description
The tri-tip, a triangular cut from the sirloin with marbling that enhances flavor and tenderness, is first coated in a paste of neutral oil, minced garlic, fresh rosemary and thyme, salt, and freshly ground black pepper. After marinating for one to two hours and resting at room temperature, the roast is grilled over high direct heat to crisp and char the outside.
Subsequently, the tri-tip is placed over indirect heat to gently cook to the desired internal temperature, ranging from rare to well done. Resting the meat post-cooking allows juices to redistribute. The steak is then thinly sliced against the grain, which ensures tenderness and chewability.
This grilled tri-tip serves as a flavorful main course with its aromatic herb crust and juicy interior. Leftovers can be refrigerated for several days or frozen for longer storage, maintaining the sliced meat's quality with proper packaging.
Scoring the fat layer helps render fat and enhances flavor penetration during marination and grilling. The recipe yields enough to provide generous servings for around six adults.
Ingredients
- 1/4 cup neutral cooking oil generic cooking oil
- 4 garlic minced, cloves
- 3 tablespoons rosemary minced fresh
- 3 tablespoons thyme minced fresh
- salt freshly ground
- black pepper freshly ground
- 2 1/2 pounds tri-tip roast (see note 1)
Instructions
- In the bottom of a zipper-top plastic bag, add oil, garlic, rosemary, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Pat the tri-tip dry with paper towels and score the fat layer with a sharp knife (cut through the fat but not meat).
- Add steak to the bag with paste and turn to coat. Marinate at least 1 hour or up to 2 hours. Let stand at room temperature 30 minutes before grilling.
- Preheat grill over high heat for 10 minutes. Clean and oil grate. Grill tri-tip over direct heat, turning occasionally, about 3 to 4 minutes per side, until browned and charred.
- Move tri-tip to indirect heat and continue cooking to desired doneness temperature, about 20 to 30 minutes longer: 120 to 125 degrees F for rare, 130 to 135 degrees F for medium rare, 140 to 145 degrees F for medium, 150 degrees F for medium well, and 160 degrees F for well done.
- Transfer tri-tip to a cutting board and let rest for 10 to 15 minutes. Slice thinly against the grain.
Notes
- The tri-tip is a small, triangular sirloin cut with marbled fat that adds flavor and tenderness.
- This recipe yields enough to feed approximately six adults with generous sliced portions.
- Store leftovers covered in the refrigerator for up to four days to maintain quality.
- Freeze sliced, cooled tri-tip in labeled, freezer-safe bags for up to three months; thaw overnight in the refrigerator before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 6slices | |
| Calories | 387kcal | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 39g | 78% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 123mg | 41% |
| Sodium | 101mg | 4% |
| Potassium | 643mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 0.02g | 0% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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