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Per serving
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- 1
Mix the marinade
Whisk the olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, and honey together in a small bowl.
- 2
Marinate the tri-tip
Place the tri-tip in a dish and pour the marinade over it, turning to coat all sides. Cover and refrigerate for at least 1 hour, or overnight for max flavor.
- 3
Season it up
Pull the steak out of the marinade and pat it dry (toss the leftover marinade). Mix the salt, pepper, garlic powder, and onion powder in a small bowl and sprinkle it all over the steak.
- 4
Get the grill ripping hot
Fire up your gas or charcoal grill and get it to high heat. You want it screaming hot so the outside sears fast.
- 5
Grill it
Lay the tri-tip on the hot grate and cook for 6-7 minutes. Flip it and cook another 5-6 minutes, until a thermometer reads about 135°F for medium-rare. Adjust a couple minutes either way if you like it more or less done.
- 6
Rest, then slice
Pull it off the grill, tent it loosely with foil, and let it rest 10 minutes. Slice against the grain so every bite is tender.
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Grilled Tri-Tip Steak
Created by: BackyardGrillCo
Ingredients
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 2 lb beef tri-tip roast
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Mix the marinadeWhisk the olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, and honey together in a small bowl.
- Marinate the tri-tipPlace the tri-tip in a dish and pour the marinade over it, turning to coat all sides. Cover and refrigerate for at least 1 hour, or overnight for max flavor.
- Season it upPull the steak out of the marinade and pat it dry (toss the leftover marinade). Mix the salt, pepper, garlic powder, and onion powder in a small bowl and sprinkle it all over the steak.
- Get the grill ripping hotFire up your gas or charcoal grill and get it to high heat. You want it screaming hot so the outside sears fast.
- Grill itLay the tri-tip on the hot grate and cook for 6-7 minutes. Flip it and cook another 5-6 minutes, until a thermometer reads about 135°F for medium-rare. Adjust a couple minutes either way if you like it more or less done.
- Rest, then slicePull it off the grill, tent it loosely with foil, and let it rest 10 minutes. Slice against the grain so every bite is tender.