Grilled Tri Tip
June 8, 2011 – 5:45 pmThis recipe is inspired by one I found here that was very highly rated. My version is scaled down and has my own twists, of course. This turned out quite well, and I’m glad I gave it a try. I can definitely see doing this again over the course of the summer. Tonight, I served this with some grilled summer squash.
Grilled Tri Tip
Serves 4 generously
For the marinade:
1/4 cup fresh lemon juice
1/4 cup canola oil
1/8 cup soy sauce
1/8 cup packed light brown sugar
1/8 cup pressed fresh garlic (about 6 medium to large cloves)
1/8 cup ground black pepper
1 heaping tbsp garlic powder
1 heaping tbsp onion powder
2 lbs trimmed tri tip beef roast
Mix all of the marinade ingredients in a large zip top bag. Add the tri tip and seal the bag, squeezing out as much air as possible. Marinate for at least 6 hours and up to 48 hours in the refrigerator.
When ready to cook, remove the meat from the fridge and let come to room temperature, about half an hour, on the counter.
Preheat the grill to medium high.
Place the tri tip on the grill and sear on both sides, 2-3 minutes per side. Turn the heat down to medium low and continue to grill for about 20 minutes, or until the internal temperature is 135 degrees F for medium rare, (25 minutes, 145 degrees F for medium), turning occasionally.
Let rest for 10 minutes, then slice against the grain and serve warm.
Emma had to keep an eye on me as I grilled 🙂
