Smoky Grilled Marinated Tri-Tip
Created by Kchurchill5 on October 11, 2011
- Servings: 16
- Prep Time: 2d
- Cook Time: 1-3h
- Recipe #403
Ingredients
- 3 to 5 pound beef tri-tip roast
- 2 large yellow onion, cut in thick slices
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- FOR THE MARINADE
- 1/2 cup beer (use any beer on hand; stay away from a dark bitter ale or stout)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoons fresh ground black pepper
- 1 tablespoon kosher or sea salt
How to Make
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FOR THE MARINADE
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Step 1: Mix all the ingredients in a small bowl. Now, depending on the size - if the steak will fit in a ziplock bag, by all means use that; but it will probably be too big so use a baking dish. Make sure the dish is non-reactive (not metal), you want a glass or enameled pan. Add the meat and cover well with the marinate. Seal the bag or cover the pan well with plastic wrap. Marinate at least 24 hrs and up to 48. Make sure to turn it over every 12 hrs.
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FOR WOOD CHIPS
How to Make
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Step 2: I have a smoker box (it is a small 12" x 4" box that holds the chips - available at any grill shop, or home improvement store. But, if you don't have one, aluminum foil works great. Make sure to soak your wood chips in water for at least 1 hour. If using foil, cut 2-3 pieces around 12", add the chips and fold up making a small package. Poke a few holes in the top.
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TO GRILL
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Step 3: Add the chips to the grill and get the grill good and hot. Sear the steak on each side for 2-3 minutes until you get a nice sear. Then reduce the heat to low (on a gas grill) or with a charcoal grill move to the side with indirect heat. Meaning the coals are moved to the other side. Basically the steak needs to cook slowly rather then on direct HOT heat. Cook anywhere from 1-3 hours until you reach the temperature you want. As I said, I like medium to medium rare which is 130-140. After you remove the steak, cover it and let is rest 5 minutes before cutting. This allows the juices to stay in the steak rather than run all over the cutting board.
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Step 4: Onions ... As the steak rests, turn up the temp on the grill and cook the onions. Brush them with olive oil and season with salt and pepper. Grill until tender.
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Step 5: Serve ... Slice and enjoy with the grilled onions. ENJOY!