Chris in Cameron Park
TVWBB Fan
Anyone have any good tri tip marinades? I usually use a rub, but would like something new.
Tri Tip Marinade?
- Thread starter Chris in Cameron Park
- Start date
Dave from Denver
TVWBB Wizard
I would marinade it like flank steak for carne asada, maybe.
Something like:
Juice of 1 lemon, 1 lime, 1 orange
Cumin seed and coriander toasted
Chili powder (I use a homemade one with mex oregano, ancho, cayenne, cumin, black pepper, coriander)
thin sliced red onion
Thin sliced jalapeno or serrano
garlic
cilantro
Black pepper
With flank steak I marinate this for 24 hours and if I am feeling like being adventurous I will cook it well done and slice very thin against the grain in traditional mexican fashion. Usually, though, I cook it to med rare which would probably be best for a tri tip which will get tougher at high temps.
Something like:
Juice of 1 lemon, 1 lime, 1 orange
Cumin seed and coriander toasted
Chili powder (I use a homemade one with mex oregano, ancho, cayenne, cumin, black pepper, coriander)
thin sliced red onion
Thin sliced jalapeno or serrano
garlic
cilantro
Black pepper
With flank steak I marinate this for 24 hours and if I am feeling like being adventurous I will cook it well done and slice very thin against the grain in traditional mexican fashion. Usually, though, I cook it to med rare which would probably be best for a tri tip which will get tougher at high temps.
Ted M (FatEddy)
TVWBB Super Fan
Ken Keating
TVWBB Fan
This one works well:
1/3 Cup Soy Sauce
1/3 Cup Barbeque Sauce
2 Tablespoons Prepared Mustard
1/3 Cup Red Wine
4-6 Garlic Cloves, Pressed
Mix together and marinade tri-tip at least 4 hours, preferably overnight.
1/3 Cup Soy Sauce
1/3 Cup Barbeque Sauce
2 Tablespoons Prepared Mustard
1/3 Cup Red Wine
4-6 Garlic Cloves, Pressed
Mix together and marinade tri-tip at least 4 hours, preferably overnight.
I usually don't marinade my tri tip, but last time I tried the Stubs that Derek posted since I saw so many positive posts here about it.
If I do I'll do a salt rub for 20 minutes then rinse, pat dry just mix up some EVOO, crushed garlic, chopped parsley or cilantro, fresh ground black pepper (or mix of black/green), some cabernet or other red wine and dry mustard.
If you don't do the salt rub add salt to the marinade.
Zip lock or covered dish for at least an hour, usually several, flip halfway through.
It was very good. Generally like to make my own marinades but this was a good one. I'll probably keep a bottle on the shelf now.
If I do I'll do a salt rub for 20 minutes then rinse, pat dry just mix up some EVOO, crushed garlic, chopped parsley or cilantro, fresh ground black pepper (or mix of black/green), some cabernet or other red wine and dry mustard.
If you don't do the salt rub add salt to the marinade.
Zip lock or covered dish for at least an hour, usually several, flip halfway through.
It was very good. Generally like to make my own marinades but this was a good one. I'll probably keep a bottle on the shelf now.
Chris in Cameron Park
TVWBB Fan
We had all these ingredients, so I tried this. Bagged it with a frozen tri tip that thawed overnight in the marinade.
It was VERY good. SWMBO (she who must be obeyed) was happy.
SteveF (Alpine)
TVWBB Fan
I usually keep tri tips pretty simple: 50/50 ratio of italian dressing and commercial BBQ sauce, with cayennne powder and chili flakes to taste in a ziplock overnight. Sure I've done dry rubs, injections, etc., But I keep going back to lazy and simple. For I am basically, lazy and simple.
Almost forgot: Slice the TT about 1/16"-1/8" thick (against the grain), boil the leftover marinade in a small saucepan and then drizzle it over the TT after you slice it and lay it out on a platter.
Almost forgot: Slice the TT about 1/16"-1/8" thick (against the grain), boil the leftover marinade in a small saucepan and then drizzle it over the TT after you slice it and lay it out on a platter.