Tri-Tip Marinade
This tri tip steak marinade is sweet, salty, garlicky, and full of umami — a 10-minute marinade that produces juicy, flavorful grilled tri tip and doubles as a gorgeous finishing glaze. Great for BBQs, weeknights, and meal prep.
Equipment
- Grill pan optional
- Cast iron skillet optional
Ingredients
- 3 tablespoons sherry vinegar or red wine vinegar
- ¼ cup low-sodium soy sauce or liquid coconut aminos for gluten-free
- 2 tablespoons honey or maple syrup or agave syrup
- 1 tablespoon olive oil or avocado or toasted sesame oil
- ⅛ teaspoon ground black pepper
- 1 large pinch fine sea salt
- ¾ teaspoon ginger powder or 2 tablespoons of fresh grated ginger
- ½ teaspoon onion powder
- 3 cloves garlic minced or pressed
- 1 ¼ - 1 ½ lb tri-tip steak
- 1 teaspoon cornstarch
- optional garnishes sliced green onions, serrano peppers, baby sweet peppers, or peanuts
Instructions
- Whisk together the vinegar, soy sauce, honey, olive oil, pepper, salt, ginger powder, onion powder, and garlic in a medium bowl until combined.
- Add the steak and turn until fully coated. Cover and refrigerate for at least 2 hours, up to 24 hours.
- When ready to cook, preheat grill to 375–400°F. Reserve the marinade before adding the steak.
- Grill the steak for 10–15 minutes, turning every 3–4 minutes, until it reaches your desired internal temperature (see notes).
- Transfer to a cutting board, tent with foil, and rest for 5 minutes.
- While the steak rests, whisk cornstarch with 1 teaspoon cold water, then whisk into the reserved marinade. Simmer over medium-low heat for 5–7 minutes until thickened, or microwave for 3–4 minutes, stirring every minute, until reduced into a glaze.
- Slice the steak against the grain and serve with the glaze and garnishes.
Notes
- Internal temps: 130°F rare | 135°F medium rare | 145°F medium | 150°F medium well | 160°F well done
- Stovetop: Cook on a grill pan or cast iron over medium-high heat for 10–13 minutes, turning every 3–4.5 minutes.
- Gluten-free: Use coconut liquid aminos or gluten-free tamari in place of soy sauce.
- Freezing (uncooked): Freeze raw marinated steak in a freezer-safe bag for up to 3 months. Defrost in the refrigerator for 24–48 hours before cooking.
- Leftovers: Cooked steak keeps refrigerated for 4–5 days. It's great in rice bowls, wraps, salads, or steak soup.
- Double or triple: Multiply all ingredients by your desired amount.
Nutrition
Serving: 1/6 of steak and marinade sauceCalories: 361kcalCarbohydrates: 9gProtein: 38gFat: 18gPolyunsaturated Fat: 2gCholesterol: 118mgSodium: 497mgSugar: 7g
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