$30 Juicy Tri-Tip for a Week

With Summer starting, I wanted to get outside and start using the grill a bit more frequently. I lived in California a few years back and have tried out Tri Tip several times, but hadn’t cooked it myself. I was happy to find a local market that had some grass-fed, organic Tri-Tip that was able to try out for the first time.

Ingredients

2-2.5 pound Tri Tip Pieces

Marinade

3/4 cup olive oil
1 lemon zested & juiced
2 tbsp red wine vinegar
2 tbsp soy sauce
1tbsp balsamic vinegar
1 small shallot minced
5 cloves garlic, crushed
1 tsp salt
1 tsp black pepper
1/4 tsp red pepper
2 tbsp fresh rosemary, minced

Steps

Blend marinade ingredients till incorporated.

Pour marinade over two 2.5 pound Tri-Tip pieces and let marinate for 4+ hours. (Do not marinate for over 24 hours as the acid in the marinade will break down the fibers in the meat too much.)

Prepare charcoal grill with coals on one side of the grill & sear on all sides of the Tri-Tip for 1-2 minutes each side.

Move Tri-Tip pieces off of the coals and let cook indirectly for ~ 20-30 minutes more till internal temperature is 130 degrees (for medium rare).

Take Tri-Tip pieces off and let rest for 10-15 minutes before thinly slicing and serve!