Edit Article
How to Sandbox/How to Grill Tri Tip
Grilling up a tasty tri-tip steak is now an easy process, even for a novice. This recipe will make even the most inexperienced cook look like a seasoned grill-master! The aroma of this classic, succulent beef steaming on your grill will send the neighborhood drooling. Don't be surprised if they come hunting for a dinner invitation! Of course, the credit goes to your newly acquired culinary skill.
Ad
EditIngredients
- Mustard seeds
- 2 1/2 - 3 lbs. Tri-Tip
- 1 16 oz. bottle of Steak sauce
- 1 1/2 sticks of butter (melted) or an equivalent amount of olive oil
- Sazón Goya
- Jamón
- Red chili pepper
- 1 tablespoon sea salt
- 1/2 a spoon of garlic paste
- 5 teaspoons of brown sugar
- Vidalia onions
- Zucchini
- Ginger (optional)
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground or powdered pepper
- Aluminium foil
- Green pepper
- You can vary the quantities mentioned above to your liking.
EditSteps
-
1Brush the Tri-Tip lightly with the melted butter or olive oil.Ad -
2Mix the mustard seeds, sea salt, garlic paste and Sazón Goya altogether.
-
3Mix the Goya, Jamón, and brown sugar to make a marinade.
-
4Place the marinade in a bowl, pan or Zip-loc style bag, and add the Tri-Tip, making sure the meat is completely covered.
-
5Wrap the vegetables in an aluminium foil.
-
6Leave the Tri-Tip to soak in the marinade for at least half an hour.
-
7Grill the Tri-Tip on high heat (450 - 500 degrees) for 3-5 minutes on each side to sear the outside of the meat beautifully.- Cook on medium heat for about 10-12 minutes on each side for medium-rare.
-
8Place the foil-wrapped vegetables on the grill.
-
9Remove the Tri-Tip from the grill and place it on a serving platter.
-
10Leave it covered for 5-10 minutes, or until it cools before you slice it.
-
11Remove the vegetable packet from the grill.
-
12Slice the meat into thin shreds across the grain.
-
13Garnish the dish with freshly cut vegetables, to give the dish a nice look. (Though don't get too much on the food!)Ad
Questions and Answers
EditVideo
EditTips
- An alternative way to avoid using butter (if it is bad for your health) is by covering the steak in crushed garlic and fresh black pepper.
- Don't forget to season it with salt and black ground pepper before cooking.
- Leftover tri-tip slices are great for sandwiches.
- Try adding different spice combinations to the vegetables to give it a special flavor.
- Don't use a temperature gauge to poke a hole in the meat. This will allow the flavorful juices to seep out onto the flames and could burn the steaks in a such a short period of time.
EditWarnings
- Grilling should always be done outside.
- Wear oven mitts when handling something very hot!
- Keep a close watch on the grill.
- Keep young children and pets away from fire, to prevent accidents.
- Be mindful of flare-ups when flipping the steaks!
- Be cautious when handling the meat.
- Always be extra careful when cooking on an open flame. Remember that flare-ups may occur when the steak is turned over. Be careful of burning ash.
EditThings You'll Need
- Tongs or large fork for moving the Tri-Tip
- Charcoal Grill or Gas Grill
- Igniter (if using a charcoal grill)
- Pan, bowl, or Ziploc-style bag large enough for the marinade and steak
- Knife
- Spatula
- Clean plate for the cooked meat
- Spray bottle with water (for flare-ups)
Article Info
Categories: Steak Dishes
In other languages:
Thanks to all authors for creating a page that has been read 13,976 times.
Did this article help you?
About this wikiHow