This Simple Grilled Tri-Tip is perfect for any occasion, juicy and flavorful and sure to be a crowd pleaser!
This Grilled Tri-Tip with Onions and Peppers is super easy and so juicy and delicious. The marinade does all the work, and gives it tons of flavor. The sweet onions and peppers are just an amazing addition and a great way to kick off the grilling season.
I love the smell of a Tri Tip cooking on a hot charcoal grill, it is definitely the most popular cut of beef to grill around here lately. Tri Tips cooks really fast on the grill. They are truly the most tender, when they are cooked to medium rare, and sliced thinly against the grain.
This Tri tip is juicy and bursting with flavor, and is always a great reason to fire up the grill. Perfect for this Memorial Day Weekend, and if your looking for some good side dishes check out my most popular recipe on my blog, my Deviled Egg Macaroni Salad and my Sweet and Spicy Baked Beans both would be yummy with this Tri Tip.
It is very important to let the meat rest before slicing, so all the juices get the redistribute throughout the meat.
The peppers and onions are such a delicious accent to the Tri Tip.
- 1 whole tri-tip roast (about 2½ pounds)
- ⅓ cup lemon juice
- ⅓ cup olive oil
- 3 tablespoons dark brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoon finely minced garlic
- 1 tablespoon chili powder
- 1 tablespoons kosher salt
- 1 tablespoon ground black pepper
- For the peppers
- 1 red pepper sliced
- 1 green pepper sliced
- 1 yellow pepper sliced
- 1 onion sliced
- 1 jalapeno sliced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- Whisk together lemon juice, olive oil, brown sugar, soy sauce, salt, Worcestershire sauce, black pepper, garlic, and chili powder in a small bowl.
- Place trip-tip in a large resealable bag and pour in marinade. Seal bag, removing as much air as possible. Place in refrigerator and marinate 6-8 hours.
- In a medium bowl add sliced peppers and onions add olive oil salt and pepper and toss until combined. Set aside.
- Heat a gas or charcoal grill on medium high heat. Remove beef from marinade and place directly over coals for 3-4 minutes then flip and cook another 3-4 minutes or until you get a good sear. Move Tri Tip to indirect heat and cook covered for 15 minutes. Then check the temp with a meat thermometer, grill to desired doneness 120°F for rare, 130°F for medium-rare, and 140°F for medium cook
- Let meat rest 10-15 minutes. Slice into thin slices against the grain.
- While the meat is resting, place a cast iron skillet directly over hot coals, add the peppers and cook until soft about 10 minutes stirring every so often.