This tender, juicy Grilled Tri Tip Roast is a flavorful cut of beef. It's unique triangular shape makes it perfect for grilling and gives it a deliciously charred crust.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.
It's a great cut of beef when enjoyed by itself and if you use it in your other steak recipes, like your Tri Cut Sandwiches, it is so delicious. When cooked properly, tri-tip is tender and juicy, offering a satisfying bite that is both succulent and savory.
Why This Recipe Works
Tri-tip cooks relatively quickly on the grill compared to other large cuts of beef, making it an excellent option for a delicious meal without a long wait. This delicious roast can be made on a charcoal grill or gas grill. Serve it with some Twice Baked Potatoes, and Pan Fried Asparagus!
Ingredients
- Whole tri-tip roast: I used a roast that was about 2 1/2 pounds. If you choose to use one larger, you may need to increase your cooking time.
- Lemon juice
- Olive oil: Avocado oil or even canola oil will also work.
- Brown sugar: I used dark but light will also work.
- Sauces: soy sauce and Worcestershire sauce
- Herbs and spices: finely minced garlic. chili powder, kosher salt, and ground black pepper. Keep in mind that the fresh minced garlic is preferable for flavor over the garlic powder or garlic salt as it's a bit more potent in the marinade.
- Veggies: sliced red pepper, sliced green pepper, sliced yellow pepper, sliced onion and sliced jalapeno
- Step 1: In a small bowl, add lemon juice, olive oil, brown sugar, soy sauce, salt, Worcestershire sauce, black pepper, garlic, and chili powder. Whisk together.
- Step 2: Transfer the marinade to a ziptop resealable bag and add tri-tip. Seal the bag, remove excess air and place in the fridge to marinate for 6- 8 hours, or overnight for even more flavor.
- Step 3: Heat a gas or charcoal grill and take the beef from the fridge and out of the marinade. Place it on over the hot grill coals directly and cook. Flip the roast over and cook to get a nice sear on both sides.
- Step 4: Move the roast over indirect heat and finish cooking until the internal temperature reaches your desired temperature.
- Step 5: While it's on the grill, add peppers and onions to a cast iron skillet, coat with olive oil.
- Step 6: Once the roast is finished, place it on a cutting board to rest while you saute the veggies until they reach your desired tenderness.
Recipe Tips
- For best results, use an instant-read thermometer, inserted into the thickest part of the tri-tip steak, to get an accurate reading of the meat temp and level of doneness before removing it from the grill. For beef, rare should be 120°F, medium-rare would be 130°F, and 140°F for medium.
- The peppers and onions can be cooked on the stovetop or on the grill using a cast iron skillet.
- Letting the meat rest at room temperature before cutting lets the juices redistribute throughout the piece of meat.
- It's important to cut against the grain, turning the tri-tip cut as necessary to follow the proper direction.
- Depending on where you get your tri tip, a grocery store or butcher may leave a fat cap on the beef that most people would want to remove before cooking.
- Leftovers should be stored in an airtight container and kept in the fridge for up to 4 days.
Recipe Faq's
A tri-tip is a naturally lean and very flavorful cut of beef. This is a triangle roast that is cut from the bottom sirloin of a cow's hindquarter. It is popular on the West Coast. This triangular cut of beef may also be called a Santa Maria-style BBQ, a culotte steak, a bottom sirloin tip, or even a Newport steak in some areas. Keep these names in mind when searching for your lean cut of meat
.
Sure, London Broil, or flap meat are both good choices.
You use both direct and indirect heat to grill your beef. First, place the beef on the grill over direct heat. You do this to get a good sear on both sides to lock in the juices and flavor, and also to get a nice grill. Once it's seared on both sides, use indirect heat to finish cooking and you'll have a nice juicy tri tip.
You need to cut thin slices of the tri-tip against the grain. Half of the steak contains fibers running vertically and the other half contains long muscle fibers coming in at an angle. You will have to turn it halfway through to keep cutting against the grain.
More Grilled Recipes
Make sure to follow me on Facebook, Instagram, and Pinterest for all my latest recipes!
Grilled Tri Tip with Onions and Peppers
Equipment
Ingredients
- 1 whole tri-tip roast about 2 1/2 pounds
- 1/3 cup lemon juice
- 1/3 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 Onions and 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
Instructions
- 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 the marinade. Seal bag, removing as much air as possible. Place in refrigerator and marinate 6-8 hours. Or overnight for optimal flavor.
- 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 5-6 minutes then flip and cook another 5-6 minutes or until you get a good sear. Move Tri-Tip to indirect heat and cook covered for 25-30 minutes or until desired doneness. Then check the temp with a meat thermometer by placing it into the thickest part (*see notes), grill to desired doneness 120°F for rare, 130°F for medium-rare, and 140°F for medium
- Heat the olive oil in a skillet on medium-high heat and add the onion and peppers. Saute for 10 minutes or until desired softness. See notes
- Let meat rest 10-15 minutes. Slice into thin slices against the grain.
Yes, this is a Good one
Sear for more close to 6/7 mins on eat side as I did 5 and it needed a tad more. Marinated for about 4 hours can imagine it so much better if I had time to give it more. Other than that recipe was great!
Cayenne pepper is what gives Cajun Cooking it's punch. For first timers a little goes a long way. It is nothing like Chili powder.
Cayenne powder is really hot. Chili powder is milder and mixed with other spices like garlic, cumin and oregano. Hope this helps Nicole 🙂
Is chili powder the same as cayenne pepper?
Absolutely, I usually always marinate it overnight. Let me know what you think Mark! 🙂
Can I marinate for longer than 8 hours.. Like overnight?