There’s something deeply satisfying about putting a good piece of beef on the grill and knowing dinner is going to be memorable without turning complicated. Tri tip steak is one of those cuts I come back to whenever I want big flavor without paying steakhouse prices. It looks impressive on the board, feeds a crowd easily, and stays forgiving even if you’re juggling a few things at once.
I usually reach for tri tip when family or friends are coming over. It has that rich, beef-forward taste that feels special, yet it cooks quickly enough that you’re not stuck outside the whole evening. Slice it thin, drizzle something bright on top, and it disappears fast.
Why This Cut Always Wins Me Over
Tri tip has a balance I really appreciate. It’s lean but still tender, with just enough fat running through it to keep things juicy over high heat. It loves the grill and develops a beautiful crust while staying soft inside.
Another reason I cook it often is value. You get a generous amount of meat for the price, which makes it perfect for feeding a table without stress.
Ingredients That Make It Shine
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Tri tip steak – Look for even marbling and a deep red color
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Olive oil – Helps carry flavor and keeps the surface from drying
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Vinegar and balsamic vinegar – Add brightness and balance
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Soy sauce – Brings depth and seasoning
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Garlic – Adds warmth and savory character
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Mustard – Rounds out the marinade
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Simple dried herbs – Support the beef without covering it
This marinade keeps things straightforward. It boosts the natural flavor of the meat rather than hiding it.
How I Grill Tri Tip at Home
Marinating the Steak
I mix the marinade ingredients in a bowl, then add the tri tip and turn it so every side gets coated. If time allows, I let it sit in the fridge for a few hours. On busy days, even a short soak still gives good results.
Getting Ready to Grill
Before cooking, I pull the steak out of the fridge and let it sit for about half an hour. This helps it cook more evenly. Meanwhile, the grill heats up fully. You want to hear that sizzle right away.
Grilling
The steak goes over high heat and cooks for a short time on each side. I brush it lightly with reserved marinade as it grills. This builds flavor and keeps the surface glossy.
Resting and Slicing
Once off the grill, the steak rests on the board. This part matters more than it seems. After resting, I slice it thin against the grain. That simple step makes every bite more tender.
Serving Ideas I Love
I often serve tri tip with a spoonful of chimichurri or a simple herb sauce. Roasted vegetables, a crisp salad, or even just good bread work well on the side. Leftovers make excellent sandwiches or salads the next day.
Storage Notes
Leftover tri tip keeps well in the fridge for three to four days when stored in a sealed container. For longer storage, it freezes nicely once cooled and wrapped properly. I thaw it slowly in the fridge and reheat gently to keep it from drying out.
FAQs
How long should tri tip be marinated?
A few hours gives the best balance of flavor. Shorter works if needed.
What internal temperature is best?
Medium-rare stays juicy and tender, around 130–135°F.
Can this be cooked indoors?
Yes. A hot grill pan or oven method works if grilling isn’t an option.
Why slice against the grain?
It shortens the muscle fibers, making each slice easier to chew.
Does tri tip feed a crowd?
Yes. One roast sliced thin goes a long way.
Tri Tip Steak
This grilled tri tip steak is juicy, flavorful, and perfect for feeding a crowd or keeping dinner simple.
Ingredients
- 1½ pounds tri tip steak
- ¼ cup olive oil
- ¼ cup soy sauce
- ¼ cup vinegar
- 2 tablespoons plus 2 teaspoons balsamic vinegar
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon mustard
- ¼ teaspoon cayenne pepper
Instructions
- In a bowl, mix together the olive oil, soy sauce, vinegar, balsamic vinegar, garlic, salt, black pepper, paprika, thyme, mustard, and cayenne until well combined.
- Place the tri tip steak into the marinade and turn it to coat all sides evenly. Let it rest briefly for quick flavor or refrigerate longer if time allows. If marinated for more than a couple of hours, bring the steak back to room temperature before cooking.
- Heat the grill to high. Place the steak over direct heat and cook, turning occasionally and brushing with the marinade as it grills. Continue cooking until browned on all sides and cooked to your preferred doneness.
- Remove the steak from the grill and loosely cover it. Let it rest before slicing to keep the juices locked in. Slice against the grain and serve.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 267Total Fat 18gSaturated Fat 1gUnsaturated Fat 17gCholesterol 71mgSodium 751mgCarbohydrates 3gFiber 1gSugar 1gProtein 23g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Tri tip steak is one of those cuts that feels like a smart secret. It’s flavorful, approachable, and perfect for real-life cooking. Whether you’re grilling for guests or just want a solid dinner that feels special, this is the kind of recipe that earns its place in regular rotation without much effort at all.
