Grilled Tri-Tip with Onions and Peppers

Grilled Tri Tip with Onions and Peppers

Course Dinner
Cuisine American
Keyword Tri tip
Servings 6
Author Wendie


  • 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
  • [b]For the peppers[/b]
  • 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


  1. Whisk together lemon juice, olive oil, brown sugar, soy sauce, salt, Worcestershire sauce, black pepper, garlic, and chili powder in a small bowl.
  2. 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. Or overnight for optimal flavor.
  3. In a medium bowl add sliced peppers and onions add olive oil salt and pepper and toss until combined. Set aside.
  4. 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
  5. Let meat rest 10-15 minutes. Slice into thin slices against the grain.
  6. 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.