Tri-Tip Marinade

Sweet, salty, garlicky, and full of umami — this tri tip marinade is the one I've been making for years, and always hits.

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For more marinade recipes, check out my Flat Iron Steak Marinade, Mexican Chicken Marinade, Pork Chop Marinade, and Spicy Honey Chicken Marinade.

I first had tri tip with my late cousin, Kirk, in San Luis Obispo — he grilled it up for a group of us, topped with chimichurri, and I'd never had either before. He was the kind of person who made everyone feel genuinely known, and visiting him regularly while I lived in the Bay Area meant a lot to me. I've been making tri tip ever since, partly for the flavor and partly because it always reminds me of him.

This tri tip marinade is my version — Asian-inspired, sweet-salty, and built around a soy-honey-garlic base that doubles as a finishing glaze once the steak comes off the grill. It's the marinade for grilling season, weeknight dinners, and meal prep alike. At 38 grams of protein per serving, it earns its place on the regular rotation. This recipe also works as a steak tip marinade on any cut of beef — flank, sirloin, flat iron — for bold Asian-inspired flavor every time.

For more beef recipes: Steak Soup, Instant Pot Bolognese, Baked Beans with Ground Beef, and Ground Beef Stir-Fry.

What Is Tri Tip?

Tri tip (also called Santa Maria tri tip) is a triangular cut of beef from the bottom sirloin. It's a moderately marbled, thicker cut that's popular on the West Coast and in Texas — you'll find it at butcher shops, Whole Foods, and most major grocery stores in those regions. If you're in the Midwest or East Coast, ask your butcher — they can often cut it to order.

It's a fantastic cut for marinating: flavorful enough to stand up to bold marinades, and tender enough when sliced correctly that it eats like a premium steak without the premium price.

The Marinade Ingredients

Low-sodium soy sauce — The umami backbone of this tri tip steak marinade. Low-sodium keeps the salt level in check so you can add a pinch separately and control the flavor. Substitute coconut liquid aminos for a gluten-free version.

Sherry vinegar — Adds a subtle tartness that balances the sweetness of the honey. Red wine vinegar or apple cider vinegar work as substitutes.

Honey — Provides sweetness and helps the marinade caramelize into a gorgeous glaze on the grill. Maple syrup or raw agave work as substitutes.

Olive oil — Helps the marinade coat the steak evenly. Avocado oil works equally well; toasted sesame oil adds a nutty depth if you want to lean into the Asian flavors.

Fresh garlic — Use minced fresh garlic for the best flavor, though pre-minced works in a pinch.

Ginger powder — Adds warmth without overpowering. Substitute with 3x the amount of freshly grated ginger for a brighter, more pronounced ginger flavor.

Cornstarch — Not in the marinade itself — used after to thicken the reserved marinade into a glossy finishing sauce if preferred.

How Long to Marinate Tri Tip

Marinating time guide:

• 2 hours — minimum for good flavor penetration
• 6–8 hours — the sweet spot; great flavor throughout
• Overnight — great for convenience and flavor; just mix and refrigerate before bed
• 24 hours — maximum; beyond this, the acids begin to over-tenderize the meat

Time crunch tip: Cut the tri tip into smaller pieces before marinating — this dramatically increases surface area and gets great flavor in as little as 30 minutes.

How to Cook Tri Tip Steak

On the grill (primary method): Preheat to 375–400°F. Cook for 10–15 minutes, turning every 3–4 minutes, until the internal temperature reaches your desired doneness using a meat thermometer (affiliate link). Let rest 5 minutes before slicing.

On the stovetop: Preheat a cast iron skillet or grill pan (affiliate links) to medium-high heat. Drain the steak from the marinade. Cook for 10–13 minutes, turning every 3–4.5 minutes, until sear marks form and steak reaches desired doneness.

Oven/reverse sear: Roast at 250°F until the internal temp is 10–15°F below your target, then sear in a screaming-hot cast iron for 1–2 minutes per side. This method gives the most even cook edge to edge.

Internal Temperature Guide

• 130°F — Rare
• 135°F — Medium rare (recommended)
• 145°F — Medium
• 150°F — Medium well
• 160°F — Well done

Always use a meat thermometer (affiliate link) — it's the only reliable way to nail doneness on a thicker cut like tri tip.

How to Slice Tri-Tip

Tri tip has two grain directions — it's one of the few cuts where the muscle fibers change direction midway through. For most of the steak, slicing perpendicular to the length of the cut (against the grain) works well and keeps slices tender. If you want to be precise, look for where the grain direction shifts and adjust your slicing angle accordingly.

Slicing against the grain shortens the muscle fibers and is what makes the difference between a tender, melt-in-your-mouth slice and a chewy one. Don't skip the 5-minute rest before slicing — the juices redistribute and stay in the meat instead of running out on the cutting board.

Recipe Variations

Whether adapting to your taste preferences, diet, or what you have on hand, this marinade can do it all:

• Extra Umami — Add 1 teaspoon of toasted sesame oil and a splash of fish sauce to the marinade for a deeper, more complex flavor.
• Spicy — Add ½ teaspoon of red pepper flakes, a few teaspoons of sriracha, or a tablespoon of sambal oelek to the marinade.
• Fresh Ginger — Swap 2 tablespoons of minced or grated fresh ginger for pronounced, zesty ginger undertones.
• Gluten-Free — Substitute coconut liquid aminos or gluten-free tamari for the soy sauce. The flavor is nearly identical, just a tad bit sweeter.

Storage Directions

Refrigerating: Leftover cooked steak keeps in an airtight container in the refrigerator for 4–5 days. The sauce keeps separately for the same amount of time.

Freezing — uncooked: Freeze the raw steak in the marinade in a freezer-safe bag or container for up to 3 months. Defrost in the refrigerator for 24–48 hours before cooking.

Freezing — cooked: Cooked tri tip doesn't freeze as well — the texture suffers. Stick to refrigerating leftovers.

Make-ahead marinade: Whisk the marinade together and store covered in the refrigerator for up to 3–5 days. Give it a good whisk to combine before using.

Serving Suggestions

Tri tip is endlessly versatile — it works as a showstopper dinner alongside Balsamic Pasta Salad or Penne Pasta Salad for a crowd-pleasing summer spread. For a weeknight dinner, pair it with Kale Slaw, Broccoli Slaw, or Air Fryer Broccolini. For starches, Air Fryer Smashed Potatoes, Garlic Angel Hair Pasta, and Air Fryer Garlic Bread all make great accompaniments or a complete meal.

Leftovers are equally good sliced thin over rice or quinoa bowls, stuffed into wraps, or used in steak soup the next day.

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