Tri-tip may not be the fattiest cut of beef, but it’s sure to deliver incredible juiciness and flavor when it’s well-marinated and mopped while grilling!
Sounds mouthwatering, doesn’t it?
Let’s dive into the secrets of grilling tri-tip steak to achieve guaranteed success every time!
What is Tri-Tip Steak?
Tri-tip steak gets its name from its unique triangular shape.
You can find this cut in the lower part of the sirloin, and though it’s not as tender as premium cuts, it’s very flavorful and has relatively good marbling.
For home cooks like me who want to enjoy steak frequently without breaking the bank, tri-tip is one of the mainstay red meats in our kitchen!
Important Grilled Tri-Tip Steak Components
Here are the components you’ll need to cook this tri-tip recipe.
Tri-Tip Steak: Of course, you can’t have a grilled tri-tip steak without the actual steak. I usually use about 1 ½ pounds of tri-tip, as this amount can comfortably satisfy 2 to 4 people.
Marinade: This recipe’s marinade consists of olive oil, soy sauce, lime juice, minced garlic, and sriracha sauce, creating a flavorful blend that enhances the steak’s natural taste. It also promotes the tenderness of the meat!
Mopping Liquid: You’ll brush this mixture onto the steak as it cooks to improve its flavor and juiciness.
Spicy Mayo: Spicy mayo is the simplest yet also the best sauce to serve on the side of this tri-tip steak recipe.
What to Serve With Tri-Tip Steaks
Since this tri-tip recipe is subtly sweet on its own, adding sides that are either savory, tangy, or healthy is highly recommended!
My go-to veggie-based sides for this dish are roasted Brussels sprouts, a fresh salad, and grilled asparagus. I also love pairing it with mashed or fried potatoes.
Flavor-packed Tri-Tip Steak with Teriyaki Glaze
Affordable and a guaranteed crowd-pleaser, this tri-tip steak recipe ensures easy and delicious meals for any occasion!
Ingredients
For the Steak:
- 1 ½ pounds of tri-tip steak
For the Marinade:
- 1/4 cup of olive oil
- 1/4 cup of soy sauce
- 2 tablespoons of lime juice
- 1 tablespoon of minced garlic
- 2 teaspoons of sriracha sauce
For the Mopping Liquid:
- 1/4 cup of teriyaki sauce
- 1/4 cup of olive oil
For the Spicy Mayo:
- ⅓ cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon lime juice (to taste)
Instructions
- In a medium bowl, combine all the marinade ingredients. Mix thoroughly.
- Add the tri-tip steak to the bowl, fully coating it with the marinade. Allow it to marinate for 30 minutes at room temperature.
- As you wait for the steak to finish marinating, prepare the spicy mayo by combining mayonnaise, sriracha sauce, and lime juice in a small bowl. Add or reduce lime juice as needed to achieve the desired consistency.
- This recipe uses the two-zone cooking technique, so preheat one side of your grill to medium-high heat and allow the other side to only have indirect heat from the heated portion of the grill.
- Once your grill is hot enough, remove the steak from the marinade and shake off excess liquid from the meat.
- On the grill side with direct heat, grill the steak diagonally for about a minute. After a minute of grilling, rotate the steak to the other diagonal angle to create a crosshatch pattern on the tri-tip steak. Flip the steak and cook the other side for two minutes in the same manner.
- Transfer the steak from the hot side to the “cool side” of the grill. Brush the meat with the mopping liquid made up of olive oil and teriyaki sauce, flipping the steak frequently. Make sure to monitor the internal temperature of the steak during this step. If you love medium-rare steak, just like I do, aim for a temperature of 130-135°F.
- Allow the steak to rest on a clean cutting board or plate for about 10 minutes.
- Slice the steak against the grain. On serving plates or a platter, drizzle with teriyaki sauce and spicy mayo and serve with your favorite side dishes!
Notes
Image credit to ©cremedelacrumb1.
Featured image credit to ©grillamentary.
