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.
What is Tri-Tip
Tri-Tip is a triangular-shaped piece of beef located at the bottom of the sirloin region of the cow. It’s pretty lean but has just enough fat to keep it juicy and flavorful during cooking.
My Latest Videos
This cut of meat gained popularity in California during the 1950s and is now a favorite across the US and probably a few other countries.
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.
I often get asked about the cool trays I use when grilling. They are from Cuisinart and come in a pack of two – one red and one black. The idea is to use the red one for the raw meat and the black one for when the meat is cooked. This prevents cross-contamination. Here’s a link to the Grill Trays I use.
Our Favorite Grilling Gadgets
Buy Now → 
Buy Now → 
Buy Now → Gather your Ingredients
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.
More Recipe Ideas
Grilled Tri-Tip
↑ Click stars to rate
Ingredients
- 2 lbs Tri-Tip, silver skin removed
Tri-Tip Marinade
- 1 Cup Low Sodium Soy Sauce
- ½ Cup Vegetable Oil
- ¼ Cup Brown Sugar
- 2 Tbsp Honey
- ½ inch Fresh Ginger, peeled & minced
- 3 Garlic Cloves, minced
- ¼ Cup Green Onions, finely diced
- 3 Tbsp Apple Cider Vinegar
Instructions
- 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.
This Grilled Tri-Tip is the best I have ever had. The ginger and garlic gives it that little extra flavour. Very juicy and tasty.