April 2nd, 2008
Marinated Tri-Tip Roast Recipe
Spring is in the air and its time to dust off that grill! And what better way to break it in than with a good piece of red meat - an all-time favorite among our friends is tri-tip. This is primarily due to the fact that
Tri-tip is a small boneless triangular muscle cut from the bottom sirloin, usually weighing in at about 2 ½ pounds. This cut of meat has a full beefy flavor, low fat content, and is relatively inexpensive. When buying tri-tip, look for a cut that has been been well trimmed but not overly so. You want a little extra fat around the outside so that it will self-baste while cooking. Give this recipe a shot and I guarantee that it will become one of your favorites as well, assuming you don't overcook it that is ;)
Formula for Tri-Tip Steak Marinade
1-1½ ~ 2½ lbs (675 to 1,150g) tri-tip beef roast
1 large onion, chopped
¼ cup melted clarified butter (very
¼ cup olive oil
¼ cup A-1 type steak sauce (Yes, there is room for A-1, but its NOT on steak!)
1 cup teriyaki sauce
3 tablespoons garlic, finely minced
1 teaspoon crushed red pepper flakes
1 teaspoon hot sauce
1 cup dry red wine Chianti
Procedure for Tri-Tip Marinade
1. Combine all marinade ingredients in a medium-sized bowl and mix well.
2. Add marinade and tri-tip to a zip top bag, being sure to remove as much air as possible. Or, if you have a fancy vacuum sealing apparatus, this is the time to whip it out. Refrigerate for at least 24 hours, flipping the bag at least once during that time. The longer the better, I usually let it sit for 3 days minimum. To better incorporate flavors, massage the tri-tip through the bag twice a day.
At this point you can also throw your meat in the freezer for later use. I always buy couple roasts while on sale. You will need full 24 hours to defrost in the refrigerator.
Procedure for Grilling Tri-Tip Roast
1. Soak wood chips in water for 30 minutes. Oak, mesquite, or hickory, really this is your preference. Take this time to warm up your grill. If you are using a charcoal grill you will want to build the fire on one side only, so you can later cook with indirect heat on the other. If you are using a gas grill, turn to high (half of the burners only).
2. Once your grill is preheated place the tri-tip (fat-side up) above the fuel side of the grill. Roast each side for 4-5 minutes to create a sear. Drain wood chips while you are searing off the roast.
3. After searing*, add the wood chips atop of the fire (if you are using a gas grill you will want to contain the chips in a foil packet poked with small holes). Move roast to the non-heated side of the grill, close lid and open vent slightly, continue cooking 12-15 minutes (or 130 degrees) for medium-rare. If you have a thermometer I encourage you to use it. While the roast is cooking, place marinade in a saucepan and heat over low heat, uncovered and reduce the liquid create reduction sauce.
*Once the steak is seared you can also finish in the oven.
4. Remove roast and tent with foil, let rest at least 15 minutes to allow the delicious juice to settle back into the roast. Slice thin across grain (not into 3 separate steaks - you know who you are) and serve with marinade reduction.
Do you have any stories or tri-tip recipes you would like to share? Leave a comment below.