The best way to marinate a tri tip steak is with lots of coarse black pepper, garlic and red wine. This simple Tri Tip Marinade yields a juicy, deeply flavored steak. After 6–8 hours in the marinade, grill the tri tip for a memorable meal.
Tri tip is a triangular cut from the bottom sirloin and is especially popular in California, where it gained fame in the mid-20th century. Often called the “Santa Maria tri tip,” this flavorful roast responds beautifully to bold marinades and high-heat grilling. One well-known local preparation—nicknamed “Cardiff Crack” at a shop in Cardiff-by-the-Sea—uses a black-pepper-and-red-wine approach that inspired this recipe.
While every establishment keeps its exact recipe private, the combination of red wine, garlic, soy, coarse black pepper and a touch of sweetness is the heart of this version. The marinade is quick to mix and transforms a 2–3 pound tri tip into a tender, savory centerpiece after several hours in the fridge.
How to make the best tri tip marinade
- Pour 2 cups of red wine into a large resealable bag. Burgundy or Pinot Noir are good choices for depth of flavor.
- Add 3 cloves minced garlic, 1/4 cup olive oil, 1/4 cup soy sauce (or liquid aminos for a gluten-free option), 1 tablespoon coarse black pepper, 1 teaspoon paprika, 1/2 teaspoon mustard powder and 1 teaspoon honey.
- Seal the bag and shake well to combine all ingredients into a uniform marinade.
- Place a 2–3 pound trimmed tri tip into the bag so it’s fully coated in the marinade.
- Seal the bag and refrigerate for 6–8 hours or overnight. Do not marinate for more than 24 hours—over-marinating can break down muscle fibers too much and produce an undesirable texture.
When shopping for tri tip, you may see it labeled as “tri tip” or “tri tip roast” at the meat counter—both are the same cut and will work with this recipe. If you don’t see it available, ask your butcher; many will cut it on request.
How to grill tri tip
Grilling is an excellent way to cook tri tip because the cut benefits from a quick sear and then slower finishing away from direct heat. Use a two-zone grilling setup: one side very hot, the other side with no direct heat.
- Preheat one side of the grill to very high heat and leave the opposite side unlit or at low heat for indirect cooking.
- Remove the tri tip from the marinade and discard the marinade. Place the tri tip on the hot side of the grill and sear for 1–2 minutes per side to get a nice crust.
- Transfer the tri tip to the cooler side of the grill and continue cooking without direct flame.
- Grill for about 10–15 minutes per side, or until an instant-read thermometer registers 135°F for medium-rare. Adjust time for your preferred doneness.
- Remove the tri tip from the grill, set it on a cutting board and loosely tent it with foil.
- Let it rest for 15–20 minutes so the juices redistribute and the meat becomes more tender and juicy before slicing.
If you prefer smoking to grilling, this same marinade works well before a low-and-slow smoke; adjust your cook times and internal temperature targets accordingly.
How to slice a tri tip
Tri tip is a triangular cut with the grain of the meat changing direction partway through. To slice it properly, locate where the grain shifts, separate the roast into two pieces at that point, then slice each section thinly against the grain. Cutting against the grain makes each bite tender and easier to chew.
What to serve with it
Grilled tri tip is versatile: it shines at a family dinner, tailgate or backyard barbecue. Here are pairing ideas to suit a variety of occasions.
- Home dinner: Serve with leafy greens and a potato side—roasted or mashed—plus a simple vinaigrette to brighten the plate. Bacon-maple Brussels sprouts and rosemary blue cheese mashed potatoes are classic companions.
- Tailgate: Keep sides simple and portable, such as baked beans and a tangy pasta salad that can be made ahead and kept warm or chilled as needed.
- BBQ with friends: Offer grilled vegetables like zucchini, a hearty pasta salad with bacon and tomatoes, or a creamy potato salad to feed a crowd.
- Low-carb option: Pair slices of tri tip with cauliflower rice or a roasted cauliflower salad for a satisfying low-carbohydrate meal.
More grilled beef recipe ideas
Try this marinade or a similar technique with other cuts: steak tips, beef shawarma-style skewers, filet mignon for special occasions, or rosemary steak skewers with a balsamic herb marinade for a flavorful appetizer or main.
Grilled Tri Tip Marinade
Ingredients
- 2 cups red wine (recommended: Burgundy or Pinot Noir)
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup soy sauce (or liquid aminos for gluten-free)
- 1 tablespoon coarse ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon mustard powder
- 1 teaspoon honey
- 3 pound tri tip, trimmed
Instructions
- Combine the red wine, minced garlic, olive oil, soy sauce, black pepper, paprika, mustard powder and honey in a large resealable bag. Seal and shake well until the marinade is evenly combined.
- Add the trimmed tri tip to the bag, ensuring the meat is submerged in the marinade. Refrigerate for 6–8 hours or overnight, but do not exceed 24 hours.
- Set up your grill for two-zone cooking: one side very hot, the other side with no direct heat.
- Remove the tri tip from the marinade and discard the liquid. Sear the tri tip over the hot side of the grill for 1–2 minutes per side to form a crust.
- Move the tri tip to the cooler side of the grill and continue cooking without direct heat. Grill approximately 10–15 minutes per side, or until the internal temperature reaches 135°F for medium-rare.
- Transfer the tri tip to a cutting board and loosely tent with foil. Rest 15–20 minutes so the juices redistribute.
- To serve, separate the roast where the grain changes direction and slice each section thinly against the grain for maximum tenderness.
Notes
- Storage: Keep leftover cooked tri tip in an airtight container in the refrigerator for up to 5 days. To reheat, quickly sear slices in a hot pan or wrap in foil and warm in a 400°F oven for 10–15 minutes.
- Doneness: Target 135°F for medium-rare; adjust to personal preference and allow for carryover while the meat rests.
- Substitutions: If you prefer a milder wine flavor, use a lighter red or reduce the red wine to 1 cup and add 1 cup beef broth for balance.