Tri-Tip sirloin is a tasty affordable cut of meat that can feed a whole family. If prepared correctly it is tender, juicy, and bursting with flavor. This marinated version will send you back to your butcher for another Tri-Tip soon after you try it.
Because sirloin is not the most tender beef out of the package, we are going to marinate this tri-tip roast overnight to pack some tenderness and flavor into the roast. Before marinating, take the tri-tip roast out of the package and cut off any large areas that are primarily fat around the edges of the beef. Then, mix the marinade ingredients together in a large ziplock bag and submerge the tri-tip in the marinade. Place it in the fridge overnight, rotating it a few times if possible.
When ready to grill, fire up the grill to high heat, or over 500 F. Place the tri-tip directly over the hottest portion of the grill and grill each side for 5 minutes. This will develop a nice char on the meat.
Then turn down the grill to low (350 F) or place the tri-tip over indirect heat for another 5 minutes on each side. If your tri-tip is over 1.5 inches, then you may need to grill it longer at this lower temperature. The best way to check doneness is to take the temperature of the center with a meat probe or cut into the meat to check how red/pink the center is. I take my tri-tips off the grill at 120 degrees. When you are grilling over high heat and the cut of meat is not very thick, the temperature can change from 120 to 140 very quickly. Error on the side of more rare, as you can alway place it back on the grill.
After you pull the tri-tip roast off the grill, let it rest for 10 minutes before slicing the steak against the grain 1/2 inches thick. Crack some fresh pepper and sprinkle a little salt over the freshly cut steak and enjoy!
Grilled Tri-Tip Roast
A quick method to prepare a delicious tender Tri-Tip Sirloin Roast. Quickly grilled for an easy meal.
- 2 lbs Tri-Tip Sirloin Steak
18-24 Hour Marinade
- 2 Tablespoons Black Vinegar
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons Brown Sugar
- 8 Tablespoons Water
- 1 Tablespoons Black Pepper
- Marinade Tri-Tip overnight
- Grill over high heat for 5 minutes on each side
Grill over low heat or indirect heat for approximately 5 minutes on each side
Check internal temperature of tri-tip and keep cooking if needed. I like to pull the tri-tip off at 125-130 F for a medium rare finish.
Let steak rest for 10 minutes and slice 1/2" thick against the grain
- Crack fresh pepper over the freshly sliced steak and sprinkle with salt lightly.
- Serve and enjoy!
2 thoughts on “Grilled Tri-Tip Roast”
Loved it mine was just under 2 lbs and still juicy when I reheated it later on
glad it turned out great for you! thanks for the comment!