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 beef. The tri-tip is part of the sirloin muscles are 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 and flavorful steak that is great for special occasions or anytime you’re in the mod 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.
Be sure to cut against the grain when slicing your tri-tip. You’ll notice that at the wider part of the steak the grain runs a different direction; when you reach this point turn the steak so that it is easier to slice. I like slicing thicker cuts of steak but the thickness of the slices is a personal preference.
When I grill my steak I normally aim for an internal temperature of 140 degrees. I like grilling my steak a little on the rare side since tri-tip steaks make great leftovers.
Easy Grilled Tri-Tip Steak
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 Italia Seasoning
- 1 Tsp Onion
- 1 Tsp Paprika
- 1 Tsp Chipotle
- 1 Cup Vinegar
- 1 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.
