Grilled Tri-Tip

This Grilled Tri-Tip recipe includes a delicious marinade that takes the flavor to the next level. Grilled or Smoked they both taste great!

I was in the mood for some grilled Tri-Tip so instead of visiting my favorite BBQ joint, I decided to make my own. It always tastes better when you make it yourself.

Living on the west coast it's pretty easy to find Tri-Tip. Santa Maria Tri-Tip is very popular but I wanted to try this new marinade out. I am told that Tri-Tip is not as easy to find in different parts of the country but if you do have a chance to pick up a Tri-Tip roast do yourself a favor and get one.

If you are lucky you can find a Tri-Tip roast that has already been trimmed with all the silver skin removed. If not you will have a little bit of work to do before you can marinate the roast. A good curved boning knife will make the job much easier!

Ideally, I like to marinate the tri-tip overnight but you can get away with 4-6 hours. The longer the better in my opinion. Just try to make sure that the meat is completely coated in the marinade. I use a large freezer bag but you can also use a plastic container with a lid.

If you want your tri-tip on the rare side you will want to take it off the grill when the internal temperature reaches 130°F. For medium-rare cook until the internal temperature is about 140°F. Regardless of what temperature you cook the tri-tip roast to or what method you use, always let the roast rest for at least 10 minutes and ALWAYS cut against the grain.

For more great recipes with Tri-Tip, I suggest you check these recipes out:

📋 What Ingredients do I need

You will need the following ingredients to make this Grilled Tri-Tip recipe (see recipe card for quantities): Tri-Tip, Low Sodium Soy Sauce, Vegetable Oil, Brown Sugar, Honey, Fresh Ginger, Garlic Cloves, Green Onions and Apple Cider Vinegar.

🥣 How to make Grilled Tri-Tip

In a small bowl, whisk together all the marinade ingredients.
Pour the marinade into a large freezer bag. Add the tri-tip and toss the meat until it is completely coated in the marinade. Seal the bag and refrigerate for 4-6 hours, ideally overnight.
Remove the tri-tip from the bag and discard the leftover marinade.

Grilling Method
Heat up the grill and cook until the internal temperature reaches 130°F for medium-rare or 140°F for medium.
Let the tri-tip rest for about 10 minutes before slicing it against the grain.
Smoking Method
Preheat your smoker to 225°F and cook until the internal temperature reaches 130°F for medium-rare or 140°F for medium. It will take approximately 1.5 hours per pound.
Let the tri-tip rest for about 10 minutes before slicing it against the grain.