Quick Zesty Bobby Flay Tri-Tip Marinade Recipe

Tri-tip marinade by bobby flay elevates a humble cut of beef into a flavor explosion that sizzles with excitement.

Bold spices weave their magic, transforming an ordinary meal into an extraordinary culinary adventure.

Zesty herbs and robust seasonings create a mouthwatering symphony of taste.

Every ingredient plays a crucial role in crafting this delectable masterpiece.

The perfect balance of tangy and rich notes dances across your palate with each bite.

Strategic blending of flavors ensures a meal that will have everyone asking for seconds.

Let this marinade be your secret weapon for grilling greatness that’ll make dinner an unforgettable experience.

Tools for Mixing Bobby Flay’s Tri-Tip Marinade

• Large mixing bowl: Perfect for whisking marinade ingredients smoothly.
• Whisk: Essential for blending marinade components evenly.
• Measuring spoons: Helps measure salt, pepper, and other seasonings accurately.
• Plastic container or zip-lock bag: Ideal for marinating meat and keeping it sealed.
• Paper towels: Great for patting meat dry before grilling.
• Grill: Necessary for cooking tri-tip with delicious sear marks.
• Tongs: Helps turn meat safely and evenly during grilling.
• Cutting board: Perfect for resting and slicing meat after cooking.
• Sharp knife: Required for slicing tri-tip against the grain.

Directions for Bobby Flay’s Tri-Tip Marinade

• Craft Flavor-Bursting Marinade

Whisk together olive oil, balsamic vinegar, crushed garlic, finely chopped rosemary, tangy Dijon mustard, cracked black pepper, and a sprinkle of salt in a spacious mixing bowl. Blend until the mixture transforms into a vibrant, aromatic liquid that promises explosive taste.

• Soak and Infuse Meat

Nestle the tri-tip into a sealed container, drenching it completely with the marinade. Massage the liquid into every crevice, then tuck away in the refrigerator for 6-8 hours, allowing the flavors to deeply penetrate the meat.

• Fire Up the Grill

Heat the grill to a sizzling medium temperature. Scrub the grates clean and brush with oil to create a non-stick surface that will deliver picture-perfect sear marks and lock in delicious juices.

• Grill with Precision

Drain the meat and pat dry. Position the tri-tip at a precise 45-degree angle on the grill, creating those coveted crosshatch lines. Rotate occasionally, cooking for 35-40 minutes until the meat reaches a mouthwatering golden-brown exterior.

• Finish and Feast

Carefully transfer the tri-tip to a cutting board. Let it rest for a few minutes, allowing the internal juices to redistribute. Slice against the grain, revealing a succulent interior, and serve alongside vibrant roasted vegetables or a crisp, refreshing salad.

Tweaks to Try for Bobby Flay’s Tri-Tip Marinade

• Marinate Like a Pro: Experiment with different vinegars like red wine or apple cider to add unique flavor layers to your marinade. Each type brings its own tangy personality to the meat.
• Grilling Game Changer: Use a meat thermometer to check doneness – 135°F for medium-rare, 145°F for medium. Internal temperature ensures perfectly cooked tri-tip every single time.
• Flavor Boost Hack: Save leftover marinade to brush on the meat during grilling for extra moisture and intense taste. Just be sure to boil it first to eliminate any raw meat bacteria.
• Leftover Magic: Transform cold tri-tip into delicious sandwiches, salad toppers, or quick tacos the next day. Slice thinly and reheat gently to maintain tenderness and prevent drying out.

Serving Ideas for Tri-Tip with This Marinade

• Slice and Share with Friends: Create a stunning dinner centerpiece by arranging thinly sliced tri-tip on a rustic wooden board, perfect for a casual gathering or weekend barbecue.
• Pair with Complementary Sides: Serve alongside roasted garlic potatoes, grilled asparagus, or a fresh summer corn salad to balance the rich, meaty flavors of the tri-tip.
• Build Gourmet Sandwiches: Transform leftover slices into mouthwatering sandwiches by layering on crusty ciabatta bread with caramelized onions and a zesty horseradish aioli.
• Wine and Dine Perfectly: Complement the robust marinade and grilled meat with a bold red wine like Cabernet Sauvignon or Malbec to enhance the overall dining experience.

Storage Tips for Bobby Flay’s Tri-Tip Marinade

• Maximize Meal Prep: Store marinated tri-tip in airtight containers in the refrigerator for up to 2 days before grilling, ensuring maximum flavor and food safety.
• Preserve Leftovers: Wrap sliced tri-tip tightly in plastic wrap or store in sealed containers, keeping in the refrigerator for 3-4 days. Cold slices taste amazing in sandwiches or salads.
• Freeze for Future Feasts: Place cooked, cooled tri-tip in freezer-safe bags, removing excess air. Freeze up to 3 months for quick protein-packed meals anytime you crave a delicious protein option.
• Reheat with Care: Warm leftover tri-tip gently in a skillet with a splash of beef broth or microwave at 50% power to prevent drying out, maintaining the meat's juicy tenderness and rich flavor profile.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 522 kcal

Servings: 8

Ingredients Found in Bobby Flay’s Tri-Tip Marinade

• Olive Oil: Select a high-quality, cold-pressed variety for robust flavor and smooth texture.
• Balsamic Vinegar: Choose aged Italian balsamic for deeper, sweeter notes and rich complexity.

• Garlic, Fresh Rosemary: Pick firm, fragrant garlic and bright green rosemary sprigs with no wilting.
• Dijon Mustard: Opt for smooth, tangy mustard with visible whole grain seeds for extra zest.

• Kosher Salt, Black Pepper: Use freshly ground black pepper and coarse kosher salt for maximum flavor impact.

• Tri-Tip: Select well-marbled, deep red cut with minimal surface fat for tender, juicy results.

Spicy Bobby Flay Tri-Tip Marinade Recipe

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4.8 from 31 reviews

• Total Time: 25 minutes
• Yield: 8 1x

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Description

Grilled tri-tip steak showcases Bobby Flay’s signature marinade with bold southwestern flavors. Robust spices and tangy ingredients create a memorable meal that delights carnivore palates.

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Ingredients

Scale 1x2x3x

• 2 tri-tips (4 lbs each), trimmed
• 1 cup lemon juice
• 1 cup soybean oil
• ½ cup soy sauce
• ½ cup white sugar
• ½ cup black pepper
• ½ cup garlic salt (Lawry’s)
• ½ cup chopped garlic
• ½ cup chopped dried onions

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Instructions

1. Marinade Fusion: Whisk liquid ingredients and dry seasonings in a spacious bowl, creating a complex flavor profile that will transform the tri-tip’s taste.
2. Marination Process: Submerge tri-tip steaks completely in the prepared marinade within a non-reactive container, ensuring uniform coverage and maximizing flavor infusion. Refrigerate for 6-12 hours, allowing the marinade to deeply penetrate and tenderize the meat.
3. Temperature Preparation: Extract marinated tri-tip from refrigerator 30 minutes before grilling, enabling the meat to reach room temperature for consistent cooking and optimal heat absorption.
4. Grill Setup: Ignite outdoor grill to medium heat, maintaining a precise temperature range of 350-400 degrees Fahrenheit. Position tri-tip steaks diagonally on grates, creating visually appealing crosshatch marks that enhance flavor complexity.
5. Cooking Technique: Grill steaks for 35-40 minutes, rotating midway through the process. Monitor internal temperature, targeting 130-135 degrees Fahrenheit for perfect medium-rare doneness, which preserves the meat’s natural juiciness and tenderness.
6. Resting and Serving: Remove tri-tip from grill and transfer to a clean cutting board. Allow meat to rest 5-7 minutes, enabling juice redistribution. Slice against the grain into thin, uniform pieces, presenting a restaurant-quality culinary masterpiece ready for immediate serving.

Notes

• Marinate Wisely: Keep marination time between 6-12 hours to prevent meat from becoming mushy or overly acidic.
• Temperature Precision: Use a meat thermometer to accurately gauge internal temperature for perfect medium-rare doneness at 130-135°F.
• Rest for Juiciness: Always let the meat rest after grilling to allow natural juices to redistribute, ensuring a tender and flavorful bite.
• Grill Mark Technique: Position meat diagonally at 45-degree angle to create professional-looking crosshatch marks that enhance both appearance and caramelization.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner, Appetizer
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 522
• Sugar: 29 g
• Sodium: 2080 mg
• Fat: 50 g
• Saturated Fat: 7 g
• Unsaturated Fat: 39 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 14 g
• Cholesterol: 70 mg