Grilled Tri Tip Roast With Tequila Marinade Recipes

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GRILLED TRI TIP



Grilled Tri Tip image

This Grilled Tri Tip is the perfect entree for a weekday dinner with your family. It cooks up quickly and results in juicy, tender meat.

Provided by Susie Bulloch (heygrillhey.com)

Categories     Main Course

Time 1h15m

Number Of Ingredients 6

1 2-3 pound tri tip roast (fat cap removed)
2 Tablespoons Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)
¼ cup olive oil
¼ cup red wine
2 Tablespoons red wine vinegar
4 cloves garlic (crushed)

Steps:

  • Preheat. Preheat grill to medium (350 degrees F) for two-zone grilling.
  • Season. Season the tri tip on all sides with Beef Rub.
  • Make the mopping liquid. Combine all ingredients for the mopping liquid in a small bowl and set aside.
  • Grill. Place the seasoned tri tip roast directly on the grill grates over indirect heat. Close the lid and grill for 30-40 minutes, flipping every 6-7 minutes. Mop liberally with mopping liquid after each time you flip the roast. Continue to grill the tri tip until the internal temperature reads 125 degrees F (for medium rare).
  • Sear. When the roast reaches an internal temperature of 120 degrees F, move it over to direct heat and grill for 2-3 minutes per side or until the internal temperature reaches your desired doneness (See notes below for each temperature).
  • Rest, slice, and serve. Remove the tri tip from the grill. Rest the meat for 10 minutes then slice against the grain and serve.

Nutrition Facts : Calories 553 kcal, Carbohydrate 1 g, Protein 70 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 221 mg, Sodium 182 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE



Grilled Tri-Tip Roast With Tequila Marinade image

Make and share this Grilled Tri-Tip Roast With Tequila Marinade recipe from Food.com.

Provided by gen-na

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup lime juice
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1/4 cup soy sauce
1/8 cup tequila
3 -4 garlic cloves, finely chopped
1 teaspoon lime zest
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon kosher salt

Steps:

  • Measure all ingredients into a medium bowl and whisk until combined.
  • Using small knife,pierce meat all over.
  • Place meat in large plastic resealable bag;add marinade, seal bag and refrigerate at least 4 hours or overnight, turning bag occasionally.
  • Remove meat from marinade ,discard marinade. Grill meat 10 minutes per side direct heat then 15-20 minutes indirect heat(total cooking time about 40 minutes)under closed lid. Transfer to cutting board and tent with foil for 10 minutes. Use a meat thermometer to check internal temperature for about 125 degrees;after tenting with foil temperature should rise. Cut thin slices diagonally across the grain.

Nutrition Facts : Calories 70.8, Fat 6.8, SaturatedFat 0.9, Sodium 794.7, Carbohydrate 1.9, Fiber 0.3, Sugar 0.3, Protein 1.1

GRILLED TRI TIP ROAST



Grilled Tri Tip Roast image

Marinated meat with delicious flavor.

Provided by Jennifer W

Categories     Main Dish Recipes     Roast Recipes

Time 5h5m

Yield 10

Number Of Ingredients 9

⅓ cup Italian salad dressing
¼ cup water
¼ cup soy sauce
2 tablespoons honey
1 tablespoon liquid smoke flavoring
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon red pepper flakes
2 (2 1/2 pound) beef tri-tip roast

Steps:

  • Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate. Remove roast from the bag and discard marinade.
  • Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest for 15 minutes under tented aluminum foil before cutting.

Nutrition Facts : Calories 550.2 calories, Carbohydrate 5.3 g, Cholesterol 185.9 mg, Fat 29.3 g, Fiber 0.2 g, Protein 62.8 g, SaturatedFat 10.2 g, Sodium 866.3 mg, Sugar 4.4 g

GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE



Grilled Tri-Tip Roast With Tequila Marinade image

Make and share this Grilled Tri-Tip Roast With Tequila Marinade recipe from Food.com.

Provided by dicentra

Categories     Steak

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons lime zest
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
4 lbs beef loin tri-tip roast, trimmed

Steps:

  • Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over.
  • Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
  • Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade.
  • Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board.
  • Tent with foil; let stand 10 minutes. Cut diagonally across grain.

GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE AND CHERRY TOMATO RELISH



Grilled Tri-Tip Roast with Tequila Marinade and Cherry Tomato Relish image

Categories     Tequila     Beef     Tomato     Marinate     Low Carb     Lime     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons grated lime peel
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 2-pound beef loin tri-tip roasts, trimmed
Cherry Tomato Relish

Steps:

  • Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
  • Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.

GRILLED TRI-TIP



Grilled Tri-Tip image

This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests. It is sure to impress!

Provided by RecipeAddict

Categories     Main Dish Recipes

Time 1h50m

Yield 8

Number Of Ingredients 5

4 pounds tri-tip roast
4 cloves garlic, peeled and very thinly sliced
⅓ cup salt
⅓ cup black pepper
⅓ cup garlic salt

Steps:

  • Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
  • Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.
  • Preheat an outdoor grill for high heat.
  • Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.
  • Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.

Nutrition Facts : Calories 365.5 calories, Carbohydrate 4.4 g, Cholesterol 121 mg, Fat 20.9 g, Fiber 1.2 g, Protein 38.2 g, SaturatedFat 8.3 g, Sodium 3711.1 mg

GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP



Grilled or Oven-Roasted Santa Maria Tri-Tip image

You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.

Provided by Kim Severson

Categories     dinner, lunch, barbecues, steaks and chops, main course

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 2

1 whole tri-tip, about 2 pounds
3 tablespoons beef rub of your choice (see recipe)

Steps:

  • Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
  • Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
  • Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
  • Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
  • Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 47 milligrams, TransFat 0 grams

SANTA MARIA GRILLED TRI-TIP BEEF



Santa Maria Grilled Tri-Tip Beef image

The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.

Provided by Chef John

Categories     Main Dish Recipes

Time 5h15m

Yield 6

Number Of Ingredients 12

2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried rosemary
¼ teaspoon cayenne pepper
1 (2 1/2 pound) beef tri-tip roast
⅓ cup red wine vinegar
⅓ cup vegetable oil
4 cloves crushed garlic
½ teaspoon Dijon mustard

Steps:

  • Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
  • Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
  • Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

Nutrition Facts : Calories 452.4 calories, Carbohydrate 3.6 g, Cholesterol 166.2 mg, Fat 24.1 g, Fiber 0.7 g, Protein 52.5 g, SaturatedFat 5.8 g, Sodium 854.9 mg, Sugar 0.4 g

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