| Level: | Easy |
| Total: | 6 hr 50 min |
| Prep: | 15 min |
| Inactive: | 6 hr |
| Cook: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup lemon juice
- 1 cup soybean oil
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/2 cup black pepper
- 1/2 cup garlic salt (recommended: Lawry’s)
- 1/2 cup chopped garlic
- 1/2 cup chopped dried onions
- Two 4-pound tri-tips, trimmed
Instructions
- To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.
- Heat grill to medium temperature.
- Place tri-tips on grill at a 45-degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1144 |
| Total Fat | 70 g |
| Saturated Fat | 20 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 96 g |
| Cholesterol | 302 mg |
| Sodium | 1112 mg |
Reviews
Super easy and excellent marinade! We loved it so much I made it twice!!
This was great .. I made it as written except:
Used raw onions because I didn’t have dried. Didn’t matter.
Used a Traeger and it was a 2.2-pound Tri-tip so I smoked it at 225 degrees for about an hour until the temp hit 125. Then took it off the grill and covered it for 15 minutes as I cranked the heat to 450. Then grilled it 4 minutes on each side. Absolute perfection.
Excellent results. Didn’t change anything on this recipe and achieved fantastic results. Added the tritip to vacuum seal bags with marinade and marinated for about 16 hours. Used a Sous Vide to cook both tips at 129 degrees for two hours and finished direct heat charcoal for about 4 minutes per side. Fan-freaking-tastic. Had some leftovers and sliced thin for sandwiches.
Awesome for the family mother’s day get-together. Substituted olive oil (on hand) for soybean oil, and cut the pepper in half (based on other comments). Marinaded for 20 hrs in fridge, smoked for ~2 hrs @ 275˚F with hickory & mesquite chips to internal temp of 130˚F, then tossed on bbq for ~7 min per side. Several “best tri-tip I’ve ever had” from family members. Thanks much!
Great marinade. Only had 5 hours before cook time, but it was still good. I cut it half because I only had 1 tri-tip. Used some for basting while on the bbq. The pepper is prominent, but we all like that flavor. Very close to our San Diego crack tri tip from a local Coastal market.
I have made the marinade and tasted it. It is alot of pepper. I am nervous about ruining my 21/2 pound tri-tip. I will let it sit for a day in the fridge instead of 6 hours. We will see tomorrow. I will keep you posted.
I’ve used this marinade before for the 6 hours called for. I’m trying a longer marinade time (about 20 hrs.) I think it’ll be great!!
I’ve been using this marinade for tri-tip for years and it never fails! I have passed it along to so many others at this point.
Sn
Absolutely the best!!! I didn’t really like tri tip steak before this marinade. Substituted onion powder for dried onions and marinated for 18 hours. Family could not stop eating it. No left overs here!