Grilled Tri Tip with Onions and Peppers

This Simple Grilled Tri-Tip is perfect for any occasion, juicy and flavorful and sure to be a crowd pleaser!

Course Entrees

Cuisine American

Keyword Tri tip

Prep Time 8

Cook Time 40

Total Time 8 40

Servings

Calories 228kcal

Author Wendie

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 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 5-6minutes 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.

Notes

If you don't have a cast-iron skillet to use on the grill for the onions and peppers. Heat a skillet on medium-high heat on the stove and cook until soft.

Nutrition