Beer Marinated Tri Tip Recipes
SOUTHWESTERN TRI-TIP STEAKS
Loaded with cilantro and lime, this tri-tip steak is marinated in beer, wine and spices. The recipe as it stands produces a pretty mild result. Choose a dark beer for a richer flavor and, to increase the heat level, add more red pepper flakes or toss in a chopped up jalapeno pepper. (The seeds and membranes hold the most heat in a pepper, so you can further adjust heat levels that way.)
Provided by Sandi From CA
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all ingredients except steaks and place steaks in a large baking dish or zip-lock bag. Pour the marinade over the steaks and chill in the fridge for several (up to 24) hours.
- Bring steaks to room temperature (about 30 minutes) and preheat grill.
- Grill for 8 to 10 minutes or until they reach desired doneness, then let steaks rest, covered with foil, for 5 minutes to redistribute juices.
- Slice thinly against the grain and serve.
Nutrition Facts : Calories 778.4, Fat 30.1, SaturatedFat 11.9, Cholesterol 147.4, Sodium 732.1, Carbohydrate 26.1, Fiber 1.2, Sugar 4.9, Protein 45.7
BARBECUE TRI-TIP MARINADE
Tri-Tip roast is a tradition on the central coast of California but I don't know how available it is in other places. But any comparable roast that you can bbq would do.
Provided by NannyMarvel
Categories Roast Beef
Time 1h5m
Yield 4-10 serving(s)
Number Of Ingredients 4
Steps:
- Place the roast in a zip-lock bag, pour in the soy sauce and the beer and add the whole, peeled garlic cloves. Marinate in the fridge from two hours to overnight - turning occasionally.
- Barbecue the roast to desired wellness, cut against the grain and serve with flour tortillas, shredded cheese and your favorite salsa.
- Simple and delicious.
Nutrition Facts : Calories 88.2, Fat 0.1, Sodium 4026.2, Carbohydrate 8.7, Fiber 0.7, Sugar 1.3, Protein 8.3
MEAT: TRI-TIP BEER MARINADE RECIPE - (4.7/5)
Provided by SharonE
Number Of Ingredients 4
Steps:
- Place tri-tip in ziploc bag, pour in the soy sauce and the beer and add the whole, peeled garlic cloves. Marinate 2 hours (but no more than 8) in refrigerator. Sear 2 1/2 minute per side on the grill. Cook additional 18 minutes for medium.
BEER-MARINATED TRI-TIP WITH BLUE CHEESE, WILD MUSHROOMS, AND ONIONS
Provided by Ted Reader
Categories Beef Mushroom Onion Marinate Father's Day Backyard BBQ Dinner Blue Cheese Summer Grill/Barbecue Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 20
Steps:
- For beef:
- Combine first 5 ingredients in large heavy-duty resealable plastic bag; shake to blend and seal. Chill overnight.
- For mushrooms and onions:
- Place mushrooms and onions on rimmed baking sheet. Whisk oil, garlic, and vinegar in small bowl; season with salt and pepper. Brush vegetables with some dressing.
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill mushrooms and onions until tender and lightly browned, turning occasionally, about 8 minutes. Return vegetables to same baking sheet; cut into 1/2-inch-thick strips.
- Boil all broth in heavy large skillet over medium-high heat until reduced to 1 cup, about 12 minutes. Add cream, mushrooms, and onions. Boil until sauce coats vegetables, tossing occasionally, about 6 minutes. Season sauce to taste with salt and pepper. Set aside.
- Drain marinade from beef into medium saucepan; boil 2 minutes. Cook beef over hottest part of grill until brown, about 5 minutes per side. Move beef to coolest part of grill; cover and cook until thermometer inserted into center registers 135°F for medium-rare, turning occasionally and basting with marinade, about 30 minutes. Transfer to cutting board; let rest 10 minutes.
- Rewarm mushroom sauce. Thinly slice beef across grain. Overlap slices on platter. Spoon some sauce over; sprinkle with cheese and fresh herbs.
- *A thick pomegranate syrup; sold at some supermarkets and Middle Eastern markets, and at adrianascaravan.com.
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- Add beer, pomegranate molasses, garlic and red pepper flake to a large bowl, stirring to combine. Submerge tri-tip into the marinade. Cover and refrigerate overnight. Flip tri-tip in the marinade halfway through the waiting period (in the morning).
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- About 30 minutes before you plan on putting the tri-tip on the grill, take the meat out of the refrigerator. Remove the tri-tip from the marinade and set aside to bring to room temperature. Pour the marinade into a small, heavy bottom pot and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the mixture has reduce by half (you can simply simmer the sauce until you are ready to use it - see below).
- Season the steak generously with kosher salt and freshly ground black pepper. Once the tri-tip has come to room temperature, place it on the hottest part of the grill. Cook for 5 minutes on each side, then move to the cooler part of the grill. Baste with reduced marinade. Cover and cook until thermometer inserted into the thickest part of the beef reaches 135°F (for medium-rare), turning occasionally and basting with marinade (15 - 30 minutes depending on the thickness of your tri-tip).
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