This delicious 6-hour tri-tip marinade is the perfect way to turn a simple cut of beef into a tender, flavorful masterpiece. With a blend of zesty lemon, savory soy sauce, and bold garlic, this marinade infuses deep flavors into the meat. It’s an easy, crowd-pleasing dish that works great for grilling, roasting, or BBQ gatherings!
Recipe Ingredients:
- 1 cup lemon juice
- 1 cup soybean oil
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/2 cup black pepper
- 1/2 cup garlic salt (recommended: Lawry’s)
- 1/2 cup chopped garlic
- 1/2 cup chopped dried onions
- Two 4-pound tri-tips, trimmed
How To Make 6 Hour Tri-tip Marinade?
- Prepare the marinade: In a large mixing bowl, whisk together lemon juice, soybean oil, white sugar, soy sauce, black pepper, garlic salt, chopped garlic, and dried onions.
- Marinate the tri-tip: Place the trimmed tri-tip steaks in a large plastic container or resealable bag and pour the marinade over the meat, ensuring full coverage. Refrigerate for at least 6 hours or preferably overnight for deeper flavor.
- Preheat the grill: Set your grill to a medium temperature (around 175-200°C / 350-400°F).
- Grill the tri-tip: Remove the tri-tip from the marinade and place it on the grill at a 45-degree angle to create seared grill marks. Cook for about 35 minutes, turning occasionally, until the meat reaches your desired doneness (see temperature guide below).
- Check internal temperature: Use a meat thermometer to check doneness: Medium-Rare: 54-57°C / 130-135°F.
- Rest before slicing: Remove the tri-tip from the grill and let it rest for 10 minutes to retain juices before slicing against the grain.
- Serve & enjoy: Pair with roasted potatoes, grilled vegetables, or your favorite side dishes.
Recipe Tips:
- Marinate for Maximum Flavor: Let the tri-tip soak in the marinade for at least 6 hours, but overnight (12-24 hours) is even better. The longer it sits, the deeper the flavors will be.
- Use a Meat Thermometer: Tri-tip can go from perfectly juicy to overcooked quickly. Use a thermometer and remove it from the grill 5°C / 10°F before your target temp, as it will continue cooking while resting.
- Let the Meat Rest: After grilling, let the tri-tip rest for at least 10 minutes. This helps keep the juices inside so every bite is tender and flavorful.
- Slice Against the Grain: The meat fibers in tri-tip run in different directions. Find the grain and slice against it for the most tender texture. Cutting it wrong can make the meat feel chewy.
- Control the Grill Heat: Start on medium heat (175-200°C / 350-400°F) to cook the inside, then finish with high heat for a flavorful, caramelized crust. Flipping too often can stop the crust from forming!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover tri-tip cool to room temperature, then wrap it tightly in foil or an airtight container. Store it in the fridge for up to 4 days.
- Freeze: Once cooled, wrap the tri-tip tightly in plastic wrap and foil, or store it in a freezer-safe bag. Freeze for up to 3 months.
- Reheat: Heat a skillet over medium-low heat and add a little oil or broth. Place the sliced tri-tip in the pan and cook for 2-3 minutes per side, just until warmed through.
Nutrition Facts
- Calories: 613 kcal
- Total Fat: 42 g
- Saturated Fat: 15 g
- Cholesterol: 140 mg
- Sodium: 1500 mg
- Potassium:700 mg
- Total Carbohydrate:23 g
- Dietary Fiber:1 g
- Sugars: 20 g
- Protein:38 g
Check out More Recipes:
6 Hour Tri-tip Marinade
Description
This delicious 6-hour tri-tip marinade is the perfect way to turn a simple cut of beef into a tender, flavorful masterpiece. With a blend of zesty lemon, savory soy sauce, and bold garlic, this marinade infuses deep flavors into the meat. It’s an easy, crowd-pleasing dish that works great for grilling, roasting, or BBQ gatherings!
Ingredients
Instructions
- Prepare the marinade: In a large mixing bowl, whisk together lemon juice, soybean oil, white sugar, soy sauce, black pepper, garlic salt, chopped garlic, and dried onions.
- Marinate the tri-tip: Place the trimmed tri-tip steaks in a large plastic container or resealable bag and pour the marinade over the meat, ensuring full coverage. Refrigerate for at least 6 hours or preferably overnight for deeper flavor.
- Preheat the grill: Set your grill to a medium temperature (around 175-200°C / 350-400°F).
- Grill the tri-tip: Remove the tri-tip from the marinade and place it on the grill at a 45-degree angle to create seared grill marks. Cook for about 35 minutes, turning occasionally, until the meat reaches your desired doneness (see temperature guide below).
- Check internal temperature: Use a meat thermometer to check doneness: Medium-Rare: 54-57°C / 130-135°F.
- Rest before slicing: Remove the tri-tip from the grill and let it rest for 10 minutes to retain juices before slicing against the grain.
- Serve & enjoy: Pair with roasted potatoes, grilled vegetables, or your favorite side dishes.
Notes
- Marinate for Maximum Flavor: Let the tri-tip soak in the marinade for at least 6 hours, but overnight (12-24 hours) is even better. The longer it sits, the deeper the flavors will be.
- Use a Meat Thermometer: Tri-tip can go from perfectly juicy to overcooked quickly. Use a thermometer and remove it from the grill 5°C / 10°F before your target temp, as it will continue cooking while resting.
- Let the Meat Rest: After grilling, let the tri-tip rest for at least 10 minutes. This helps keep the juices inside so every bite is tender and flavorful.
- Slice Against the Grain: The meat fibers in tri-tip run in different directions. Find the grain and slice against it for the most tender texture. Cutting it wrong can make the meat feel chewy.
- Control the Grill Heat: Start on medium heat (175-200°C / 350-400°F) to cook the inside, then finish with high heat for a flavorful, caramelized crust. Flipping too often can stop the crust from forming!
6 Hour Tri-tip Marinade