When it comes to tri-tip, you've got options that can enhance your meal from ordinary to extraordinary. You might start with the classic grilled version, but don't overlook the smoky depth of a well-prepared smoked tri-tip. If you're after something with a little more flair, marinated steak or tri-tip tacos could be just the ticket. And let's not forget about the vibrant chimichurri sauce that adds a zesty finish. Curious about how to achieve these flavors? Stick around as we examine each recipe in detail.
Classic Grilled Tri-Tip
Grilling a classic tri-tip is a surefire way to impress your family and friends with its rich flavor and juicy texture. This cut of meat, originating from the bottom sirloin, is known for its triangular shape and deep beefy taste.
When seasoned and grilled correctly, it becomes a delicious centerpiece for any gathering. Whether you serve it sliced in sandwiches, over salads, or as a main dish, this classic grilled tri-tip is sure to be a hit.
Ingredients:
- 2 to 3 pounds tri-tip roast
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- Fresh herbs for garnish (such as parsley or rosemary)
Instructions:
Start by preparing your grill for indirect heat, aiming for a temperature of around 225°F to 250°F.
While the grill is heating, rub the tri-tip roast with olive oil and generously apply the garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using).
Once the grill is ready, place the tri-tip on the cooler side of the grill and close the lid. Cook for approximately 1.5 to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
Remove the tri-tip and let it rest for 15 minutes before slicing against the grain.
Extra Tips:
To improve the flavor, consider marinating the tri-tip overnight in a mixture of your favorite herbs and spices.
Additionally, using a meat thermometer will help you achieve the perfect doneness without overcooking.
For a smoky flavor, you can add wood chips to the grill.
Finally, always remember to slice against the grain to guarantee tender pieces of meat. Enjoy your deliciously grilled tri-tip!
Smoked Tri-Tip With Rub
Smoking a tri-tip is a fantastic way to improve its natural flavor while adding a smoky depth that's hard to resist. This cut of beef, with its rich marbling, becomes incredibly tender and juicy when cooked low and slow. The rub adds a delightful crust that complements the meat perfectly, making it a standout dish for any barbecue gathering or family dinner. Follow this recipe for a mouthwatering smoked tri-tip that will impress your guests.
Ingredients:
- 2-3 pounds tri-tip roast
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (optional)
- Wood chips for smoking (hickory or oak preferred)
Instructions:
Start by preparing your tri-tip roast; pat it dry with paper towels and trim any excess fat.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
Rub olive oil all over the tri-tip, then generously apply the spice rub, making sure it covers all sides of the meat.
Let the meat sit at room temperature for about 30 minutes to allow the rub to penetrate.
Preheat your smoker to 225°F (107°C) and add your soaked wood chips.
Place the tri-tip in the smoker and cook for approximately 2-3 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Once done, remove the tri-tip and let it rest for 10-15 minutes before slicing against the grain.
Extra Tips:
When smoking tri-tip, patience is key; low and slow cooking will yield the best results.
Make sure your smoker maintains a steady temperature for even cooking, and consider spritzing the meat with apple juice or beef broth every hour to keep it moist.
Always use a meat thermometer to check for doneness, as cooking times can vary based on the size of the roast and the type of smoker used.
Finally, slicing against the grain is essential for achieving tender bites, so take your time when cutting the finished product.
Enjoy your delicious smoked tri-tip!
Marinated Tri-Tip Steak
Marinated tri-tip steak is a flavorful and tender cut of meat that can be transformed into a mouthwatering dish with the right marinade. This recipe combines a variety of herbs and spices to improve the natural flavors of the beef, making it perfect for grilling or roasting.
The marinating process not only infuses the steak with delicious flavors but also helps to tenderize the meat, resulting in a juicy and satisfying meal that's great for family gatherings or a weekend barbecue.
Ingredients:
- 2-3 pounds tri-tip steak
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Cooking Instructions:
Begin by whisking together the olive oil, soy sauce, red wine vinegar, Dijon mustard, minced garlic, brown sugar, Worcestershire sauce, rosemary, thyme, salt, and pepper in a bowl to create the marinade.
Place the tri-tip steak in a large resealable plastic bag or a shallow dish and pour the marinade over it, ensuring the meat is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
Preheat your grill or oven to medium-high heat. Remove the steak from the marinade, letting any excess drip off, and grill for about 8-10 minutes per side for medium-rare, or until it reaches your desired doneness.
Let the steak rest for 10 minutes before slicing against the grain to serve.
Extra Tips:
For the best results, make sure to marinate the tri-tip for at least 4 hours, but overnight is ideal to allow the flavors to fully penetrate the meat.
Always let the steak rest after cooking; this allows the juices to redistribute, ensuring each slice is tender and juicy.
If you don't have a grill, you can also cook the tri-tip in the oven at 425°F for about 25-30 minutes, flipping halfway through, to achieve a great crust.
Feel free to experiment with different herbs and spices in the marinade to suit your taste preferences!
Tri-Tip Tacos With Salsa
Tri-tip tacos with salsa are a delicious way to enjoy this flavorful cut of beef. The tri-tip is seasoned and grilled to perfection, then sliced thinly and served in warm tortillas with fresh salsa, creating a delightful explosion of flavors in every bite. Perfect for gatherings or a casual dinner, this dish is sure to captivate your family and friends.
Ingredients:
- 1 ½ pounds tri-tip steak
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 8 small corn or flour tortillas
- 1 cup fresh salsa (store-bought or homemade)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
Start by preheating your grill to medium-high heat. In a small bowl, mix the olive oil, chili powder, cumin, garlic powder, salt, and pepper to create a marinade.
Rub this mixture all over the tri-tip steak and let it marinate for at least 30 minutes. Once the grill is hot, place the tri-tip on it and cook for about 6-7 minutes per side, or until the internal temperature reaches 135°F for medium-rare.
Once cooked, remove the tri-tip from the grill and let it rest for 10 minutes before slicing it thinly against the grain. Warm the tortillas on the grill for about 30 seconds on each side.
Assemble the tacos by placing slices of tri-tip in each tortilla, topping with fresh salsa, and garnishing with cilantro. Serve with lime wedges on the side.
Extra Tips:
For the best flavor, let the tri-tip marinate for a few hours or overnight in the refrigerator. If you prefer a spicier kick, consider adding jalapeños or a spicy salsa to the tacos.
Additionally, you can customize your toppings by adding avocado, shredded cheese, or sour cream for a creamier texture. Always remember to slice the beef against the grain to guarantee tenderness in every bite. Enjoy your delicious tri-tip tacos!
Tri-Tip With Chimichurri Sauce
Tri-Tip with Chimichurri Sauce is a flavorful and robust dish that combines the rich, juicy taste of the tri-tip cut with the fresh, herby notes of chimichurri sauce. This South American condiment, made from parsley, garlic, vinegar, and olive oil, perfectly complements the tender, marbled meat, creating a delightful experience for your taste buds. Ideal for grilling, this recipe is perfect for outdoor gatherings or a hearty family dinner.
Ingredients:
- 2 to 3 pounds tri-tip roast
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh oregano, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil (for chimichurri)
- Juice of 1 lemon
- Optional: 1 tablespoon fresh cilantro, finely chopped
Cooking Instructions:
Start by seasoning the tri-tip roast generously with salt and pepper.
In a large skillet or grill, heat the 2 tablespoons of olive oil over medium-high heat. Sear the tri-tip on all sides for about 3-4 minutes per side until browned.
Transfer the meat to a preheated grill and cook on medium heat until it reaches your desired level of doneness (about 135°F for medium-rare), which should take approximately 20-30 minutes.
Remove the tri-tip from the grill and let it rest for 10-15 minutes before slicing against the grain.
Meanwhile, prepare the chimichurri by combining the parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, and lemon juice in a bowl. Mix well and adjust seasoning with salt and pepper as needed.
Extra Tips:
For the best flavor, allow the tri-tip to marinate in the chimichurri sauce for a few hours or even overnight before cooking. This improves the infusion of flavors.
Also, make certain your grill is at the right temperature to avoid overcooking the meat. Using a meat thermometer can help you achieve the perfect doneness.
Finally, serve the sliced tri-tip drizzled with additional chimichurri sauce for an extra flavor punch and garnished with fresh herbs for presentation. Enjoy!