I love grilling all types of steaks on my Bull Grills but one of my favorites is a tri-tip. Tri-tip steaks are perfect for grilling because they are full of awesome rich meaty flavors and are lower in fat than some other cuts of beef. The tri-tip is part of the sirloin muscle and is very juicy if not overcooked. Although not necessary, I normally marinate my tri-tip for a couple of hours before I cook it.
Tri-tip is such a tasty & flavorful steak that is great for special occasions or anytime you’re in the mood for beefy goodness. I love cooking it because it makes amazing leftovers that are great for sandwiches or tacos. The flavors of tri-tip can work with a variety of cuisines from Italian to Mexican to American. Although I used my Bull Angus Grill for this recipe, cooking tri-tip on a Bison Charcoal grill is a great way to enhance and elevate this recipe.
Ingredients
- 1 1.5-2.5 lb tri-tip
- 2 tbsp soy sauce
- 2 salt
- 1 tbsp garlic salt
- 1/2 tbsp pepper
- 1/2 cup olive oil
- 2 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- 1 tsp onion
- 1 tsp paprika
- 1 tsp chipotle
- 1 cup vinegar
- 2 tbsp mustard
Instructions
- Combine all ingredients together in a zippered storage bag using a whisk. Place tri-tip in the bag with marinade and marinate in the fridge for 1-24 hours.
- Remove from marinade and pat dry with paper towels.
- Grill over medium-high heat on Bull Grill until it reaches your desired internal temperature. Remove from grill and let rest for at least 10 minutes with a piece of aluminum foil loosely tented over the steak.
