Sandra This Bobby Flay Tri Tip Marinade is a savory and easy recipe, which is made with flavorful soy sauce and zesty lemon juice. It’s the perfect marinade for grilling, ready with just 10 minutes of prep time for a tender and juicy steak.
Bobby Flay Tri Tip Marinade Ingredients
A simple, powerful combination for a deeply flavorful steak.
- 1 (2 to 3-pound) tri-tip steak
For the Marinade:
- 1/2 cup olive oil
- 1/3 cup soy sauce (can use low sodium)
- 1/4 cup fresh lemon juice
- 1/4 cup Worcestershire sauce
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 2 teaspoons brown sugar
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
How To Make Bobby Flay Tri Tip Marinade
A step-by-step guide to this quick and impressive grilled steak.
- Make the Marinade: In a medium bowl or a gallon-sized resealable freezer bag, combine all the marinade ingredients: olive oil, soy sauce, lemon juice, Worcestershire sauce, garlic, Italian seasoning, brown sugar, pepper, salt, and onion powder. Whisk or shake the bag until well combined.
- Marinate the Steak: Place the tri-tip in the bag or a shallow dish. Pour the marinade over the steak and turn to coat it completely. Marinate in the refrigerator for at least 1 hour, but preferably for 4-6 hours (or up to 24 hours).
- Cook the Tri-Tip: When you’re ready to cook, preheat your grill or a cast-iron skillet to medium-high heat. Remove the steak from the marinade, letting the excess drip off, and pat the steak dry with paper towels.
- Grill and Rest: Grill the tri-tip for about 8-12 minutes per side for medium-rare, depending on the thickness. Transfer the grilled steak to a cutting board, cover it loosely with aluminum foil, and let it rest for at least 10-15 minutes before slicing.
- Slice and Serve: Slice the rested steak thinly against the grain and serve immediately.
Recipe Tips
For the most tender, juicy, and flavorful tri-tip.
- How to get the most tender tri-tip? Slicing against the grain is the most crucial step for this particular cut of meat. A tri-tip has two different grain directions, so you’ll need to identify them and slice perpendicular to those lines.
- Can I make the marinade ahead of time? Yes! You can whisk the marinade ingredients together and store it in an airtight container in the refrigerator for up to a week. Important: Never reuse a marinade that has been in contact with raw meat.
- How do I know when the tri-tip is done? The most accurate method is to use a meat thermometer. For medium-rare, you are looking for an internal temperature of 130-135°F.
- Why pat the steak dry before grilling? Removing the surface moisture is the secret to getting a great, dark, flavorful sear. If the steak is wet when it hits the hot grill, it will steam rather than sear.
What To Serve With Tri Tip
Classic sides to complete this delicious meal.
This versatile and flavorful steak pairs wonderfully with a variety of side dishes:
- Chimichurri sauce
- Crispy roasted potatoes or a simple baked potato
- Grilled corn on the cob or asparagus
- A simple Caesar salad or a tomato and onion salad
How To Store Leftover Tri Tip
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
- How to Use Leftovers: Leftover tri-tip is fantastic for making steak sandwiches, tacos, quesadillas, or for topping a hearty salad.
Bobby Flay Tri Tip Marinade Nutrition Facts
An estimated guide per serving.
- Calories: 520 kcal
- Carbohydrates: 8 g
- Protein: 40 g
- Fat: 35 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Tri-tip is a triangular cut of beef from the bottom sirloin. It’s a lean cut that is full of flavor and is very popular in California for grilling. It’s sometimes called a “Santa Maria steak.”
Tri-tip has long muscle fibers. Slicing “against the grain” means cutting perpendicular to those fibers. This shortens them, making the meat much more tender and easier to chew. This step is especially critical for tri-tip.
Yes. For an oven method, sear the tri-tip in a very hot, oven-safe skillet (like cast-iron) for 2-3 minutes per side. Then, transfer the entire skillet to a preheated 400°F oven and roast for about 10-15 minutes, or until it reaches your desired internal temperature.
Bobby Flay Tri Tip Marinade Recipe
Description
An incredibly easy and flavorful recipe for a tender, juicy grilled tri-tip steak featuring a quick and powerful soy, lemon, and garlic marinade.
Ingredients
Instructions
- In a resealable bag or dish, whisk together all the marinade ingredients.
- Add the tri-tip to the marinade and let it marinate in the refrigerator for at least 1 hour, or up to 24 hours.
- Preheat a grill to medium-high heat and oil the grates.
- Remove the steak from the marinade, pat it dry, and season with salt and pepper.
- Grill for 8 to 12 minutes per side for medium-rare.
- Let the steak rest on a cutting board, loosely covered with foil, for 10-15 minutes.
- Slice the rested steak thinly against the grain and serve immediately.
Notes
- Slicing the tri-tip against the grain is the most important step for ensuring it is tender. Note that the grain can run in two different directions on this cut.
- Patting the steak completely dry before grilling is the secret to getting a beautiful, dark sear.
- A very hot grill is key to getting a great char on the outside while keeping
