This Sweet Garlic Soy Tri-Tip Marinade recipe is perfect for barbecues, cookouts & family dinners. It makes the most tender and flavorful steak!

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This recipe was originally published on June 25, 2020. It was updated with new recipe information on May 10, 2021.

Sweet and salty, garlicky, and full of umami, this Tri-Tip Steak Marinade is a balanced and flavorful marinade. It makes perfect grilled or stove-top steak and is delicious with so many different side dishes.

The timing of this tri-tip marinade post is uncanny.

Even though I scheduled it in a few months ago, I don't think I could have scheduled it at a more apropos time if I tried.

You see because I first tried tri-tip was with my cousin Kirk. I had just moved to the Bay Area and was down with my brother Kirk and my aunt Lea in San Luis Obispo for the weekend. He had some friends over as well and grilled us up some of the most delicious steak I had ever had: tri-tip.

He topped it with a chimichurri sauce (also a first!) that blew my mind. Never had I had either growing up in the Midwest.

Kirk was so generous -- always -- with his time, himself, his attention, cooking, and other little things he did to show he cared. He just made you feel known without even having to entirely explain yourself. And he was so. much. fun. to be around.

This particular trip, he made a special point to encourage me in my career and personal life. Coming out of college into the real world was jolting and somehow he knew I needed a little support.

And this meant a lot coming from a man who achieved as much as he did. It gave me perspective and the long game to remember. And it always helps to have someone else believe in us, even when we don't believe in ourselves, doesn't it?

This Monday morning, I was rocked with the news that Kirk had suddenly, yet peacefully, passed over the weekend.

It had been a bit over 4 years since I had last seen him -- losing that proximity with a cross country move made it that much harder to meet up -- but he had been on my mind a lot these past few weeks.

Most frequently, I thought of the good times we had together, how he knew how to make the most of any situation, his sincerity and freedom in being 100% himself, the way he always encouraged me, and of course -- the tri-tip.

I've now learned that I need to reach out to someone whenever they're on my mind that persistently. The energy I'm picking up is certainly a sign, an indicator, that I need to respond to.

Because I can't go back, and because Kirk deserves this and so much more, I'm dedicating this post to him. May we all seek to live life and love other people to the fullest like he did. To say "buzz off" to fear and live our full selves, because that's what the world needs the most from us.

Love you, 'Cuz! 💗

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This tri-tip marinade recipe is...

• Sweet
• Salty
• Garlicky
• Full of umami

This marinade is the best of both worlds: flavorful enough for 4th of July barbecues and other get-togethers while being easy enough to throw together on a weeknight or for a family Sunday dinner.

Marinated trip tip ingredients:

• Sherry vinegar
• Low-sodium soy sauce
• Honey
• Olive oil
• Black pepper
• Salt
• Ginger powder
• Onion powder
• Minced garlic

Substitutions:

• Sherry vinegar - red wine vinegar or apple cider vinegar can work in place of the sherry vinegar
• Olive oil - avocado oil or even sesame oil will work in place of the olive oil, though the sesame oil will add a nutty flavor to the marinade.
• Soy sauce -full-sodium soy sauce will also work, but omit the pinch of salt from the recipe; to make this recipe gluten-free, se liquid coconut aminos or gluten-free soy sauce
• Honey - maple syrup or raw agave syrup can work in place of the honey
• Ginger - substitute dried ginger with freshly grated ginger
• Shallot - don't have onion powder? A small diced shallot will also work in its place.

What is tri-tip?

Tri-tip is a triangular cut of beef that comes from the bottom portion of the sirloin. It's generally a thicker cut of meat that's moderately marbled.

Where do you find tri-tip?

You can find tri-tip at Whole Foods across the United States. It's also at some major grocery stores, but is most commonly found in the American West and Texas here in the States.

Where do you buy sherry vinegar?

Sherry vinegar can be found at most major grocery stores in the United States, at Whole Foods, or on Amazon.

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How do marinades work?

Marinades penetrate meat with flavor in a few different ways:

• Salt -- the salt acts almost as a brine, infusing juiciness and moisture into the meat.
• Fat -- adds flavor to the meat while also protecting the juiciness and helping prevent the chicken from sticking to the grill.
• Acid -- breaks down the meat proteins, making the steak more tender.
• Seasonings -- bring the flavor.

How to make this steak marinade:

1. Whisk together the vinegar, soy sauce, honey, olive oil, pepper, salt, ginger, onion, and garlic until combined in a large bowl.
2. Add the steak to the bowl and turn until covered in the marinade. Marinate the steak in the refrigerator for 30 minutes to 24 hours.

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How to make grilled tri-tip:

1. Preheat the grill to 375 to 400 degrees Fahrenheit.
2. Add the steak to the grill, reserving the marinade. Cook the steak for 10-15 minutes, turning it occasionally, or until the steak is cooked through to your desired degree of doneness.
3. Move the steak to a clean dinner plate or cutting board and rest.
4. While the steak rests: move the reserved marinade to a microwave-safe bowl. Whisk in a cornstarch slurry and microwave the marinade until the marinade has reduced down and thickened up.
5. Slice the steak into ½ inch thick pieces and serve with the marinade sauce with desired garnishes.

Grilling pro-tips:

1. Let the grill come to full heat before adding the steak.
2. Clean the grill off with a grill brush before cooking your meat.
3. Keep an eye on the meat as it cooks -- if the meat is cooking faster, flip it more frequently, if it is cooking slower, flip it less frequently and consider turning the heat up a bit.
4. Keep an eye out for grill hotspots -- most grills have hotspots, or spots on the grill that run warmer than others. If you find that one area is hotter than the others, move the meat to other areas that have similar temperatures.
5. Use a meat thermometer to check the meat temperature -- it's the most accurate way to gauge how done (or not) your steak is.
6. Let your steak rest before slicing -- this lets the meat juices settle and stay in the steak, instead of on your cutting board.

Can you also grill this steak on the stovetop?

Yes, you certainly can grill this steak on the stovetop. A grilling pan would be perfect for this.

Preheat the non-stick pan to medium-high heat and turn the steak every 3-4.5 minutes, or until sear marks start to form. Cook for 10-13 minutes, or until the steak is cooked through to your desired degree of doneness.

You can also make this recipe in a cast iron skillet, also turning the steak as you cook.

Recipe pro- tips:

• Give the steak ample time to marinate - this will penetrate the steak with the best flavor
• Cook down the marinating sauce before serving - In this recipe, we will be reusing the marinade as a finishing sauce for the steak, but we will need to cook it before to make it safe for consumption. So, be sure to reserve your marinade after putting the steak on the grill and cook it down before serving it again.

How to slice tri-tip:

You generally want to slice tri-tip against the grain-- or the way that the muscle fibers flow. For most of the steak, this will be perpendicular.

The tri-tip is interesting, however, because it actually has two grains. If you want to slice accordingly, follow this infographic, or you can just slice the whole steak perpendicular to the length of the cut of meat.

Recipe FAQs

Grilled tri-tip steak serving suggestions:

There are so many delicious sides and drinks you can serve this juicy grilled steak with. Here are some of my favorites:

• Grilled corn
• Mashed potatoes
• Roasted broccoli with lemon
• Air fryer green beans
• House special fried rice
• Steamed brown rice
• A glass of Pino Gris or Pinot Blanc
• An Asian lager, like Sapporo, Singha, or Asahi beer

You can also serve this tri tip grilled recipe for meal prep: on quinoa bowls or salads, with grilled vegetables, in wraps, and more.

Can you double or triple this recipe?

Yep, you can easily double or triple this recipe. Just multiple all the ingredients by your desired amount and follow the rest of the recipe as directed.

Dietary adaptations:

• Gluten-free: make this recipe gluten-free by substituting coconut liquid aminos for the soy sauce.
• Processed sugar-free: keep this recipe processed sugar free by using raw honey or maple syrup

What tools do you need to make this marinade?

• Medium-sized & microwave-safe mixing bowl
• Whisk
• Measuring spoons
• Meat cutting board (or a cutting board with wells for the juices)
• Slicing Knife
• Grill or grill pan
• Grilling tongs or heat-safe spatula
• Food or meat thermometer

More delicious steak and cookout recipes you'll love!

• Grilled Garlic Steak with Cream Chimichurri Pasta
• Spicy Honey Chicken Marinade
• Mexican Chicken Marinade
• 5 Bean Salad
• Broccoli & Raisin Salad
• Italian Tuna Pasta Salad
• Blueberry and Avocado Spinach Salad

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