Description
A balanced, savory-sweet marinade that tenderizes and amplifies the natural beefy flavors of tri tip, producing juicy slices with a caramelized exterior and a tender interior.
Ingredients
- Soy Sauce, 1/3 cup
- Olive Oil, 1/3 cup
- Balsamic Vinegar, 1/4 cup
- Brown Sugar, 2 tablespoons
- Worcestershire Sauce, 2 tablespoons
- Garlic, 4 cloves minced
- Fresh Rosemary, 2 teaspoons chopped
- Dijon Mustard, 1 tablespoon
- Black Pepper, 1 teaspoon
- Tri Tip Beef Roast, 2 to 3 pounds
Instructions
- Preheat Your Equipment: If grilling, preheat grill to medium-high. If using the oven, preheat to 425°F (220°C).
- Combine Ingredients: In a mixing bowl, whisk together soy sauce, olive oil, balsamic vinegar, brown sugar, Worcestershire sauce, minced garlic, chopped rosemary, Dijon mustard, and black pepper until well emulsified.
- Prepare Your Cooking Vessel: Place the tri tip in a large zip-top bag or a shallow baking dish lined with foil for easy cleanup.
- Assemble the Dish: Pour the marinade over the tri tip, seal the bag or cover the dish, and refrigerate for at least 8 hours or overnight, turning occasionally to ensure even coating.
- Cook to Perfection: Remove tri tip from the fridge and bring to room temperature. Grill directly over medium-high heat for 5 to 7 minutes per side to develop a caramelized crust, then move to indirect heat and continue cooking until the internal temperature reaches 130°F (54°C) for medium-rare. For oven cooking, roast at 425°F (220°C) for 30 to 40 minutes or until desired doneness.
- Finishing Touches: Remove the tri tip from heat, tent loosely with foil, and let rest for at least 10 minutes to allow juices to redistribute.
- Serve and Enjoy: Slice thinly against the grain and serve immediately with your favorite sides. Reserve any extra marinade only if it was set aside before adding raw meat and boiled if you plan to use it as a sauce.
Notes
- Marinate for at least 8 hours, ideally overnight, but do not exceed 24 hours to prevent texture breakdown.
- For a gluten-free version, substitute tamari or coconut aminos for the soy sauce.
- Always slice against the grain for maximum tenderness.
- Use a meat thermometer to remove the tri tip at the exact internal temperature you prefer.
Nutrition
- Serving Size: About 4.5 oz (125 g) cooked
- Calories: 310
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 90 mg