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 cook really fast on the grill. They are truly the most tender, when they are cooked to medium-rare, and sliced thinly against the grain.
It is very important to let the meat rest before slicing, so all the juices get the redistribute throughout the meat. Also, make sure you always cut thin slices of tri-tip against the grain to ensure the meat is tender.
This Tri tip is juicy and bursting with flavor, and is always a great reason to fire up the grill. Perfect for the upcoming Memorial Day weekend!
The peppers and onions are such a delicious accent to the Tri-Tip.
Using this Pre-seasoned Cast Iron Skillet makes it so easy to just cook your veggies right over the fire. Then use it to serve your tri-tip in.
These are some of my popular recipes that go perfectly with this tri-tip!
- Sweet N Spicy Baked Beans
- Deviled Egg Macaroni Salad
- Chipotle Bacon Deviled Eggs
- Bacon Jalapeno Twice Baked Potatoes
Grilled Tri Tip with Onions and Peppers
- 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 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 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 5-6minutes 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. 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
- 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, and cook until soft about 10 minutes stirring every so often.