Grilled Tri-Tip Steak Marinade (Recipe 167 of 125)

Christmas dinner this year was a small group. Janet, Jerry and myself. I wanted to keep it low keyed so I grilled tritip, baked carrots and lemon spaghetti. All was good. Almost caught the grill on fire with the tritip, but that's another story for another day. 

This marinade was decent. It's a simple one and contains all the ingredients I see frequently in steak marinades. Nothing special about it. My Better Than A1 recipe is better than this one, so I'll keep that one handy. 

Grilled Tri-Tip Steak Marinade

Recipe from Modern Honey

Serves 6

• 2 - 3 lb. Tri-Tip Steak or Flank Steak or any steak of choice
• 1/4 - 1/3 cup Oil
• 1/4 c Fresh Lemon Juice
• 2 T Soy Sauce or GF Tamari
• 2 T Brown Sugar
• 2 T Worcestershire Sauce
• 3/4 tsp Garlic Powder
• 1 tsp Pepper

Salt to generously coat the outside of steak

In a medium-sized bowl, combine oil, lemon juice, soy sauce, brown sugar, Worcestershire sauce, garlic powder, and pepper. Whisk together.

Place steak in a Ziploc bag and pour marinade over steak. Let marinate in the refrigerator for at least 30 minutes. 2 - 4 hours is more ideal.

Heat outdoor grill to high.

Once the grill is heated, place tri-tip steak on the grill. Generously salt each side of steak. Sear each side for 5 - 8 minutes per side.

Lower to medium to medium-low heat and continue to grill for 6-10 minutes or until thermometer reaches 130 degrees in the center of the steak. Tri-tip steaks can range in thickness. It is suggested to use a meat thermometer to check the temperature to ensure the meat isn't overcooked. The total cooking time will be 20 - 25 minutes at the least. An average 2-lb. tri-tip will need about 25 minutes total cooking time.

Since tri-tip steaks vary in thickness, your best bet is to use a meat thermometer to check for temperature. The instant-read thermometer reads 120 degrees for rare, 130 degrees for medium-rare, and 140 degrees for medium.

Remove steak from grill and let rest for 10 -15 minutes before slicing. Slice across the grain for the most tender meat.

May serve with garlic parsley butter.