Reviewed: Dec. 1, 2012

One of my favorite grill recipes. The use of soy gives it a different flavor than your traditional salt/pepper steak seasoning. I prefer my tri tip grilled whole instead of cut into steaks. A couple of tweaks: I like garlic so I use about half a bulb (about 7 cloves). I also add pepper to the tri tip right before grilling. Instead of water, I use about a quarter cup of OJ to let it marinate with a little bit of acid. After marinating overnight, I sear each side for about 3 minutes, then cook roughly another 10 to 15 mins each side until it reaches 125 to 130° internally. I'll also pour leftover marinade onto the meat as it cooks, as not to let the great flavors go to waste. After cooking, I let it rest under a foil tent for about 10 minutes before slicing -- against the grain of course! Juices that run off the meat after cooking and slicing (and NOT the uncooked, leftover marinade!) go great on top of the meat.

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Reviewer:

Jeff

Reviewed: Nov. 30, 2012

Making this marinade to spec, I give it 4.0. I like it because it was different from my usual seasoning mixture, it definitely had a unique taste to it. Kind of a euro-asian flare. My adult daughter loved it, and she is very hard to please and loves steak. I used the tri tip loin, marinated it for 6 hrs, then in a med-hot pan, cooked two strips, side by side, 3 mins ea side, rested for 3-4 minutes, then let the juices flow. It was much more tender, plus the fact that I had time to let it marry for 6 hrs helped, I'm sure. We like ours rare, and I cooked it to perfection, which is a feat in itself :). Very happy with the results. Thanks for sharing a different type of marinade. I will probably use it again.

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Reviewer:

V.Naehu808

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Reviewed: Jul. 30, 2012

Easy but wonderful outcome! I have been using this marinade to a whole chicken for roasting and still very tasty.

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Reviewer:

Reviewed: Jul. 29, 2012

This is just perfect! I get four small slices of tri tip, use this marinade and then throw on the grill. Easy and very tasty! Fairly healthy too.

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Reviewer:

sch

Reviewed: Jun. 28, 2012

Tri tip beef is something that I rarely find in the grocery store so when I did find one I decided to try it to see what this cut of meat was all about. Now that I had the beef I needed a recipe. I turned to All Recipes.com and there was my recipe. We marinated the meat for about 12 hours and then cooked it whole. It came out juicy and so delicous. Can't wait to try this recipe again.

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Reviewer:

JOC

Cooking Level: Expert

Living In: Shawnee, Kansas, USA

Reviewed: Jun. 18, 2012

To those who thought the recipe was bland, I used this as a base and spiced mine up considerably. With the new additions, it was incredible! I substituted 2 tablespoons lemon juice for the water in the recipe, 1/4 teaspoon red pepper flakes for the black pepper, and added 1/4 cup red wine, 1 tablespoon freshly grated ginger (you can substitute 1/4 teaspoon ground) and 2 extra garlic cloves.

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Reviewer:

Ladyg

Reviewed: Apr. 22, 2012

Delicious! Followed the recipe exactly, marinated the tri tip roast about 8 hrs. Grilled it, then finished it off in the oven. So good!!

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Reviewer:

chefjen

Cooking Level: Professional

Living In: Lincoln, California, USA

Reviewed: Mar. 12, 2012

I have been making a similar marinade for years. The only difference is instead of water, I add some vinegar (red wine or white ) as it is very tenderizing. I also use at least 4 garlic clove sections for maximum flavor.

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Reviewer:

Donna P.

Reviewed: Nov. 10, 2011

Loved it! Thanks for the great recipe!

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Reviewer:

lovin' to cook

Reviewed: Jul. 18, 2011

This was great! We didn't slice prior to cooking because we had just one big steak that we were splitting. The marinade had a good flavor which enhances the meat and was even good as a leftover steak sandwich for Monday's lunch.

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