Description

This flavorful tri-tip marinade elevates your grilled beef with a perfect balance of soy sauce, olive oil, red wine vinegar, and spices. Designed to tenderize and infuse the meat, this marinade ensures a juicy, savory tri-tip roast ready to impress at your next BBQ or dinner gathering. Ideal for grilling but versatile enough for roasting or searing, it brings out the best in tri-tip with simple, accessible ingredients.

Ingredients

Scale

Marinade Ingredients

½ cup soy sauce
⅓ cup olive oil
¼ cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons brown sugar
5 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon crushed red pepper flakes (optional)

Main Ingredient

2–3 pounds tri-tip roast

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Instructions

Prepare the Marinade: In a medium bowl, thoroughly whisk together soy sauce, olive oil, red wine vinegar, Worcestershire sauce, lemon juice, brown sugar, minced garlic, Dijon mustard, black pepper, onion powder, smoked paprika, and crushed red pepper flakes (if using) until well combined.
Marinate the Meat: Place the tri-tip roast in a large resealable plastic bag or shallow dish. Pour the prepared marinade over the meat, ensuring it is fully coated. Seal the bag tightly or cover the dish with plastic wrap.
Refrigerate to Marinate: Place the marinating meat in the refrigerator for at least 4 hours, ideally overnight for maximum flavor absorption. Occasionally turn or flip the tri-tip to distribute the marinade evenly across the surface of the meat.
Bring to Room Temperature: When ready to cook, remove the tri-tip from the marinade and let it sit at room temperature for about 30 minutes. This helps promote even cooking.
Cook the Tri-Tip: Grill, roast, or sear the tri-tip to your preferred level of doneness. Grill over medium-high heat for about 20-25 minutes, turning occasionally, until the internal temperature reaches desired doneness (e.g., 130°F for medium-rare). Alternatively, roast in a preheated oven at 400°F for approximately 30-40 minutes or sear in a hot skillet until browned and cooked through.
Rest and Serve: Let the cooked tri-tip rest for 10 minutes to allow juices to redistribute. Slice the meat thinly against the grain for maximum tenderness and serve.

Notes

This marinade is also excellent when used with flank steak or skirt steak.
For a stronger, bolder flavor, extend the marinating time up to 24 hours.
Always discard any leftover marinade that has been in contact with raw meat to avoid cross-contamination.