Tri Tip Steak Recipes

Tri-tip steak is a relatively inexpensive cut of beef that comes from the bottom of the more immediately recognized sirloin region of the cow.  It is usually less expensive than a flank steak, with many of the same properties.  It is very flavorful, because fat is marbled throughout the cut, and makes for great grilling!  It is also a tender cut of meat, unless it is overcooked.  A tri-tip roast is the same cut as a tri-tip steak, so look to save a few bucks by cutting a tri-tip roast into steaks the next time you see on in your grocer’s meat case. 

There are many tri-tip steak recipes, but I am going to share will you my favorite dry-rub and marinade recipes, perfect for preparing this cut of meat for the backyard grill.

Tri-Tip Dry Rub

Measurements here don’t need to be exact, what you are aiming for is a little of this, and a little of that.

2 Tablespoons of your Favorite Seasoning Salt

1 tablespoon mesquite or Montreal steak seasoning  

1 Tablespoon Black Pepper

2 Tablespoons granulated garlic (NOT garlic salt)

1 Tablespoon paprika

1 teaspoon cumin

This tri-tip steak recipe will give you a traditional grilled steak, moist and full of flavor!

Mix these dry ingredients together in a bowl.  The cumin will give this a nice, smoky flavor.  Rinse and dry your tri-tip steak.  Pat dry rub on both sides of the meat, massaging it in slightly.  Let sit overnight, or prepare in the morning for supper.  If you have to cook it right away, it will be okay, but if you let it sit for even a couple hours, you will be amazed by the way the flavors meld.

Tri-Tip Steak Marinade

1 tablespoon sesame oil

¼ cup Hoisin Sauce (found in your local large grocer’s Asian foods aisle)

6 cloves garlic

1 tablespoon fresh Ginger, chopped

Chili sauce or your favorite hot sauce to taste.

Two green onions, chopped, or 2 tablespoons dried minced onion

This wet marinade tri-tip recipe will give your steak an Asian influence, with a little bit of heat.  Mix all the ingredients together.   Marinade will be thick, so smear the meat all over with the marinade and refrigerate at least 2 hours, overnight is best.

To cook either recipe, Grill beef tri-tip over medium heat, turning occasionally for about 20 minutes.  Cooking time depends on how well tone you want it, and the thickness of your particular cut. I use an electronic meat thermometer to take the guess work out of the process, and remove when the internal temperature at the thickest part is 130 degrees for a medium steak.  Meat will still continue to cook after removed from the heat.  Let meat rest for 10 minutes, covered with a piece of tin foil.  Cut meat into strips across the grain, and serve with your favorite grill accompaniments.  I guarantee, wet or dry-rub, these two recipes will give you a juicy, flavorful steak that will win you rave reviews!

If you don’t have access to a grill, your oven’s broiler on high, will make an adequate substitution. Depending on your oven, cooking time will be shorter, start with seven minutes a side for medium.