Tri Tip Marinade Recipe

5 from 116 votes

This tri tip marinade recipe will transform an already delicious cut of beef into something even more special. This easy marinade made with fresh orange and lime juice, soy sauce, and spices will not only infuse your tri tip with extra flavor, but it'll also make it extra tender and juicy! Pair it with Brazilian rice and toasted cassava flour for the ultimate Californian-Brazilian fusion!

Prep Time10

Cook Time20

Marinating Time8

Total Time8 30

Course: Main Course

Cuisine: American, Californian

Keyword: barbecue, bbq, Beef, grilling, summer

Servings: Servings

Calories: 403kcal

Author: Aline Shaw

Ingredients

2.5 lbs tri tip
1/2 cup freshly squeezed orange juice about 2 oranges
1/4 cup freshly squeezed lime juice about 2 limes
2 Tbsp soy sauce
2 Tbsp olive oil
1/2 tsp cayenne pepper
2 tsp paprika
1/2 tsp ground cumin
4 tsp garlic powder
2 Tbsp onion powder
2 tsp dry oregano
2 Tbsp brown sugar
2 Tbsp kosher salt If you're sensitive to salt, reduce to 1 or 1.5 Tbsp

Instructions

For the Marinade:

Combine all the ingredients, except for the tri tip, in a medium bowl and whisk to combine and set aside.
Add the tri tip to a ziplock bag large enough to fit the meat.
Pour the marinade into the bag with the meat, close and refrigerate for 4 hours to overnight.

For Grilling:

To ensure even cooking, remove the meat bag from the fridge at least one hour prior to firing up the grill, so that the meat doesn't hit the grill while it's still cold.
Gently remove the meat from the bag, and discard the bag and leftover marinade. There's not need to pat the meat dry before grilling, just make sure it's not dripping prior to placing it on the grill to avoid flare-up and burning.
Pre-heat the grill to 350F.
Sear the meat on both sides over direct heat, for approximately 5 minutes per side.
Move the meat to a medium section of your grill (in between burners is great!) and cook over indirect heat, turning as needed, until an instant read thermometer reads 130F when inserted in the thickest part for medium rare, or until you reach your preferred "done-ness".
Remove the tri tip from the grill, and let it rest in a cutting board approximately 10 minutes before cutting.
Slice against the grain and serve.

Bom Apetite!

Nutrition