6 Hour Tri Tip Marinade Recipes

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TRI-TIP MARINADE



Tri-Tip Marinade image

It's our favorite marinade for tri-tip. The original recipe is from the Food Network site, but I've changed it so much that I claim it as my own :) It's SO tender and flavorful!! Marinate for at least 6 hours or over night. This is enough marinade for a 2-3 lb. tri-tip.

Provided by HeidiSue

Categories     Meat

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup lemon juice
1/4 cup corn oil
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons McCormick's Montreal Brand steak seasoning
1 tablespoon seasoning salt
3 large garlic cloves, crushed
1 tablespoon Kitchen Bouquet, browning & seasoning sauce
1 tri-tip steak, trimmed

Steps:

  • Combine all ingredients except tri-tip in a zip-lock bag.
  • Add tri-tip and marinate in the refrigerator for at least 6 hours.
  • We grill ours slowly over coals is best, but gas is fine. We will be smoking it this summer too.

BEEF TRI-TIP MARINADE



Beef Tri-Tip Marinade image

I came up with this tri-tip marinade by chance when I went to pour Worcestershire and found I was nearly out! Also works great for beef kebabs.

Provided by valerierouse

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 8

Number Of Ingredients 10

3 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon ground black pepper
2 teaspoons onion powder
1 cup Merlot wine
½ cup water
¼ cup Worcestershire sauce
1 tablespoon soy sauce
3 large cloves garlic, minced, or more to taste
½ teaspoon liquid smoke flavoring

Steps:

  • Combine brown sugar, garlic powder, black pepper, and onion powder in a large freezer bag. Add wine, water, Worcestershire sauce, soy sauce, garlic, and liquid smoke.

Nutrition Facts : Calories 64.5 calories, Carbohydrate 9.9 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 200.3 mg, Sugar 6.5 g

TRI-TIP MARINADE



Tri-Tip Marinade image

The tri-tip roast or grilled tri-tip, especially in the summer with some olive oil, garlic powder, ground black pepper, dijon, and lemon juice can really bring a marinated tri-tip to your outdoor grill and turn that pound tri-tip to a perfect meal to accompany with some red wine.

Provided by cavetools

Categories     Appetizer

Number Of Ingredients 9

2 lb boneless tri-tip beef steaks (might be labeled "bottom sirloin roast" and "triangle roast")
¼ Cup White vinegar
¼ Cup Vegetable oil
¼ Cup Worcestershire sauce
2 Tbsp Soy sauce
2 Tbsp Dark brown sugar
2 Cloves of minced garlic
1 Tbsp Black pepper
1 Tbsp Kosher salt

Steps:

  • A tri-tip cut will usually come with a fat lining the outside of it, so this step will first consist of trimming it.
  • This lining is sometimes referred to as "silver skin." You want to slice this thick, tough layer of fat since it will not melt off during grilling.
  • You don't have to be too careful or trim it too neatly.
  • As a general rule, it is best to trim more fat off of the thinner sections than the thicker ones.
  • Keep in mind that the more fat you leave on, the more moist your steak will be.
  • However, by leaving fat on the steak, it will increase the chance of flare-up during cooking, so if you don't plan on eyeballing it every few minutes, simply trim the fat down until you see the grain.
  • To prep the tri-tip, pat it down dry after you've trimmed it and make sure all the excess moisture is absorbed.
  • This ensures that your meat will soak up your delicious marinade while you wait.
  • Simply combine all of the marinade ingredients (white vinegar, vegetable oil, Worcestershire sauce, soy sauce, dark brown sugar, and minced garlic) into a small bowl, whisking it as well as you can.
  • Once that is done, pour the marinade into a resealable bag and add the meat so that it gets fully coated.
  • Keep in mind that the thicker parts will need to be massaged a bit to absorb more of the marinade.
  • A tip to get more flavor in faster is to do all of this in a bowl and let your children pierce the meat with a fork (which tenderizes it and allows the marinade to seep in!)
  • Seal the meat and marinade mixture and place it in the fridge for 2 to 6 hours or let it sit overnight.
  • Remove the tri-tip from the refrigerator an hour before cooking so that it can warm up to room-temperature before cooking.
  • If you're using a charcoal grill (and if you do, you should read our article on the most delicious smoke flavors!), light one chimney full of charcoal and wait for it to heat.
  • When all of it is covered with white ash, arrange the coals on one side of the cooker to set up a zone for direct and indirect heat.
  • On the other side of the cooker without any coals, place a foil-lined water pan to collect fat drippings and cooking your meat at a lower temperature.
  • If you have them at this point, you can place your wood chunks directly over the coals.
  • Set the cooking grate in place, shut the lid and preheat for about 5 minutes.
  • While waiting, remove the meat from its marinade and rub some salt and pepper to the outside.
  • Sear your steak fat-side down on the direct heat with the lid of the grill wide open.
  • One side will take about 7 minutes.
  • Make sure to check for flare-ups if you've left a decent amount of fat on.
  • In case of flare-ups, temporarily move the steak to the indirect heat zone.
  • Do the same for the other side while keeping an eye on your soon-to-be delicious tri-tip!
  • Once you've seared both sides, move the steak to the indirect heat zone above the foil-lined pan. Close the lid and let it cook for 10 minutes.
  • Your tri-tip should continue cooking but it will cool to within 5-10 degrees F of its target pull temperature.
  • For a medium-rare steak, it will register 120 F in the thickest portion of the meat.
  • The total cook time should be about 25 minutes since the meat will rise in temperature even after you've taken it out of the grill.
  • The reason why we're combining high-heat, direct searing and lower-heat, indirect cooking in this recipe is to achieve a balance between a well-done outside and more rare inside with an evenly-heated roast throughout the steak.
  • You can easily adjust these methods: if you prefer a rare steak, then decrease the time spent for indirect grilling and vice versa.
  • Keep in mind that the narrow tip will usually be well-done and the butt-end will range from medium to rare.
  • Cover your tri-tip with aluminum foil and let it cool down for about 10 minutes before slicing it against the grain with a sharp knife.
  • Slicing against the grain will keep the tri-tip intact and tender.

Nutrition Facts : ServingSize 113 g, Calories 164 kcal

6 HOUR TRI-TIP MARINADE



6 HOUR TRI-TIP MARINADE image

Categories     Beef

Number Of Ingredients 9

1 cup fresh lemon juice
1 cup canola oil
1/2 cup smoked brown sugar
1/2 cup soy sauce
1/2 cup fresh ground pepper
1/2 cup dry chopped onion
1/2 cup chopped garlic
1/2 cup Lawrys garlic salt
4 lbs tri tip

Steps:

  • Directions To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours. Heat grill to medium temperature. Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes Reduce marinade accordingly. 1/4 recipe for 1 lb.

6 HOUR TRI-TIP MARINADE



6 Hour Tri-tip Marinade image

Provided by Food Network

Categories     main-dish

Time 6h50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 cup lemon juice
1 cup soybean oil
1/2 cup white sugar
1/2 cup soy sauce
1/2 cup black pepper
1/2 cup garlic salt (recommended: Lawry's)
1/2 cup chopped garlic
1/2 cup chopped dried onions
Two 4-pound tri-tips, trimmed

Steps:

  • To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.
  • Heat grill to medium temperature.
  • Place tri-tips on grill at a 45-degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

6 HOUR TRI-TIP MARINADE



6 HOUR TRI-TIP MARINADE image

Categories     Marinade     Citrus     Marinate

Yield 6-8 servings

Number Of Ingredients 9

1 cup lemon juice
1 cup soybean oil
1/2 cup white sugar
1/2 cup soy sauce
1/3 cup black pepper
1/6 cup garlic salt (recommended: Lawry's)
1/2 cup chopped garlic
1/2 cup chopped dried onions
2 (4-pound) tri-tips, trimmed, or Top sirloin, cubed.

Steps:

  • To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours. Heat grill to medium temperature. Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

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