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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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