Grilled Tri-Tips
This is more guidance than an actual recipe, but grilling is always a bit of a fly-by-the-seat-of-your-pants endeavor, isn’t it? Or is that just us…
Ingredients:
2 Large Randall Lineback Tri-Tip Steaks (approx. 1lb each)
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
salt and pepper to taste
*Change any and all of these up as needed— this is just a guide!
Preparation:
Mix together your marinade & marinate your Tri-Tips for 30 minutes (or more).
Heat up your grill— if using charcoal, bank your coals to one side; if using a gas grill, turn on half of the burners, leaving the others off. This gives you a hot zone vs a cool zone, whether charcoal or gas.
Remove Tri-Tips from the marinade, letting excess liquid drip off. Sear for 2-3 minutes per side over high heat. Move to the “cool” side of the grill and lower the heat to about 200-250°F (whether turning down the gas or closing dampers on the charcoal grill). Close grill and cook until your steaks reach 125°F (for medium-rare), about 10-15 minutes, flipping every 3-5 minutes. (timing very dependent on how hot your grill is and how well-done you like your steaks!).
Let Tri-Tips rest for 10 minutes before carving.
Great with CHIMICHURRI SAUCE