Best Grilled Tri Tip Beef Recipes
GRILLED MEDITERRANEAN BEEF TRI-TIP
Make and share this Grilled Mediterranean Beef Tri-Tip recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Roast Beef
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- MEDITERRANEAN MARINADE: Mix all ingredients except oil in blender. Slowly add oil with motor running. Cover and refrigerate until ready to use. Makes 1 1/2 cups.
- In glass dish, pour marinade over roast, coating all sides. Cover and refrigerate 6 to 24 hours. Grill over medium coals, turning occasionally, about 35 to 40 minutes for rare (140 degrees) to medium (160 degrees). Brush with marinade during last 10 to 15 minutes of cooking.
- VARIATION:.
- CUMIN 'N LIME MARINADE: 1/2 cup beef broth, 1/3 cup fresh lime juice, 2 T. ground cumin, 4 teaspoons ground coriander, 2 large cloves garlic, finely chopped, 1/4 cup olive oil. Follow directions for Mediterranean Marinade. Makes 1 cup. Serve with salsa, French bread and green salad with ranch-style dressing.
Nutrition Facts : Calories 559.1, Fat 47, SaturatedFat 8.9, Cholesterol 98.3, Sodium 278.2, Carbohydrate 2.4, Fiber 0.3, Sugar 0.5, Protein 31.5
SANTA MARIA GRILLED TRI-TIP BEEF
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
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
GRILLED TRI-TIP BEEF
Tri-tip, also known as triangle roast or culotte steak, is a relatively inexpensive cut of beef from the bottom sirloin. This cut is popular in southern California and some places in Texas. It is not for those of you who like meat well done, as, like flank steak, it will toughen with prolonged cooking. Slice it thin against the grain and serve with salsa, borracho beans, and warm tortillas or make grilled bread sandwiches with chipotle mayonnaise.
Provided by CookinCowgirl
Categories Meat
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Fire up the grill.
- Oil the grate.
- Cook the tri-tip about ten minutes on each side for medium rare.
- Move if flare ups occur.
- Transfer to a cutting board and let rest for 5 minutes.
- Carve thin against the grain.
Nutrition Facts : Calories 247.6, Fat 16.7, SaturatedFat 6.2, Cholesterol 73.7, Sodium 355.9, Carbohydrate 1.1, Fiber 0.4, Sugar 0.2, Protein 22.1
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