Ingredients
For the Tri Tip and Marinade
- 3 to 4 lb beef Tri Tip (trimmed of excess fat)
- 1/2 cup soy sauce or liquid aminos
- ½ cup lime juice
- 2 Tbsp pure maple syrup
- 2 Tbsp avocado oil
- 5 cloves garlic (minced)
- 1 tsp ground ginger
- 1 tsp paprika
- ½ tsp sea salt
- ½ tsp black pepper
Instructions
- Prepare the Marinade: In a measuring cup or small bowl, combine soy sauce or liquid aminos, lime juice, pure maple syrup, avocado oil, minced garlic, ground ginger, paprika, sea salt, and black pepper. Stir until well mixed.
- Marinate the Tri Tip: Place the trimmed tri tip into a large 1-gallon zip lock bag. Pour in the marinade, seal the bag, and massage it to evenly coat the meat. Refrigerate for at least 1 hour or up to 48 hours. About an hour before grilling, remove the tri tip from the fridge to bring it to room temperature for a more even cook.
- Prepare the Grill: If using a charcoal grill, ignite coals using a basket or chimney starter and allow them to heat for about 20 minutes until glowing and covered with white ash. If using a gas grill, preheat to 500°F.
- Sear the Tri Tip: Place the tri tip over the direct heat (hottest part of the coals or burner). Sear each side for 4 to 5 minutes until deep grill marks develop. Also sear the edges by turning the tri tip onto its edges to crisp all sides.
- Cook Over Indirect Heat: Move the tri tip to the cooler side of the grill (indirect heat). Lower the gas grill temperature to 400°F. Insert a digital meat thermometer if available and cover the grill.
- Finish Cooking: Continue grilling with the lid closed for about 10 to 15 minutes, flipping once halfway through. Cook until internal temperature reaches desired doneness: 125–130°F for medium-rare, 135–140°F for medium, or 145–150°F for medium-well.
- Rest and Serve: Remove the tri tip from the grill and transfer to a baking sheet or cutting board. Let rest for at least 15 minutes to allow juices to redistribute. Slice against the grain and serve with your favorite sides.
Notes
- Marinating the tri tip for up to 48 hours enhances flavor and tenderness but a minimum of 1 hour is sufficient.
- Allowing the meat to come to room temperature before grilling promotes even cooking.
- Using a digital meat thermometer ensures perfect doneness and prevents overcooking.
- Slicing against the grain guarantees a more tender bite.
- If you don’t have a grill, you can sear the tri tip in a hot skillet and finish cooking in the oven at 400°F until desired doneness.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
