Tri Tip Marinade Beef Recipe

tri-tip-marinade-beef-recipe Credit: CC-BY/Arnold Gatilao/Flickr

Tri tip is a beef roast or steak that comes from the bottom part of the sirloin. This cut is generally small, not more than two pounds in size. Marinating tri tip makes it tender and flavorful before roasting or grilling it over a flame.


1. Measure and add all of the marinade ingredients except the two tablespoons of olive oil to a gallon-size plastic zipper bag.

2. Trim visible fat from the outside edges of the tri tip steak. Pat all surfaces lightly with a paper towel.

3. Place the tri tip steak into the plastic bag. Close the bag almost completely, squeezing all excess air out of the bag before sealing it tightly.

4. Knead the meat gently to work the marinade ingredients into it. Place the meat into the refrigerator and chill it for at least six hours.

5. Flip the bag over two or three times during the marinating time to incorporate the ingredients evenly into the meat.

6. Preheat oven to 350 degrees Fahrenheit. Remove meat from the refrigerator and discard the marinade.

7. Measure and pour the olive oil into a medium oven-proof skillet. Heat the skillet over medium-high heat for about 30 seconds.

8. Place the tri tip into the hot oil and sear it on all sides for about four minutes. This process locks in the flavor.

9. Transfer the tri tip to the oven and roast it for about 20 minutes.

10. Check the internal temperature of the meat. It will be medium-rare when the temperature reaches 130 degrees Fahrenheit.

11. Allow the meat to rest for 10 to 20 minutes to allow the juices to gel. After the resting time, slice it with a serrated knife, cutting across the grain. Slicing across the grain ensures the most tenderness.

12. Serve immediately with sides or with rolls and condiments for sandwiches.

Serves four to six


  • 2 pound tri tip steak
  • 1/4 cup red wine vinegar
  • 1/4 cup and 2 tablespoons olive oil, divided
  • 2 tablespoons agave
  • 2 tablespoons soy sauce
  • 1 tablespoons seasoned salt
  • 3 minced garlic cloves
  • 1 teaspoon pepper