Infuse your meat with incredible flavor with this delicious Tri-Tip Marinade.
An excellent marinade infuses meat with unbeatable flavor, and that’s what you get with this tri-tip marinade. I know what you’re thinking: I also gave you a recipe for tri-tip seasoning, so which is better? Ah, the million-dollar question: Which is best for meat—a liquid marinade or a dry rub seasoning?
I hate to be the bearer of bad news, but there is no clear answer to this question. Ask two people, and you’ll get three different answers. I’ve known people who swear by dry rubs and wouldn’t consider anything else. On the other hand, those who live to marinate their meats believe their way is best. I’ve learned to stay out of those arguments, as you can’t win because both ways are equally good.
I recall a few years ago, when I decided to test this theory for myself with baby back ribs. I prepared one rack with an incredible dry rub that I let sit in the refrigerator for two hours before cooking. The other rack was in a plastic zipper bag, soaking in a flavorful marinade for the same time. I cooked them side by side in the oven (I didn’t have a grill), low and slow. My house smelled so good. (Side note: Never marinate for more than 24 hours, as this can cause the meat to break down its fibers, resulting in a mushy texture.)
When the time came for the test, the vote was unanimous—they were equally delicious. Seriously, no one would give me a straight answer. Do you have any idea how frustrating that was? Everyone went back for seconds of both, me included! I couldn’t decide because I loved them both.
Can you use a dry-rub seasoning and a marinade together?
Yes! Let’s get down to business and talk about the best way to flavor a tri-tip, sirloin, flank steak, brisket, or any other cut of meat you choose. Since I’ve already told you that I couldn’t decide which way I liked it best, I decided to try the double approach. All I can say is WOW!
There is a method for using both a dry rub and a marinade together. First, marinate your meat with this recipe. Use a fork to pierce holes in the meat before placing it in the marinade to help the liquid seep into the meat. The marinade will penetrate the meat, seasoning and tenderizing it for a perfectly cooked dish. When you are ready to cook, remove the meat from the marinade and pat it dry with paper towels. Don’t skip this step because the meat needs to be dry. Have no fear, you are not removing any flavor, as it has already infused into the meat. Besides, what’s coming next is magic!
Next, apply the tri-tip seasoning rub to all sides of the meat. Don’t skimp on the seasoning, as it will create an unbelievably flavorful crust on the outside of the beef. It also helps seal the delicious juices inside the meat. One word of advice: If using both a dry rub and a marinade, reduce the salt in the recipes, as the meat may become overly salty and dry. I would reduce it to one-third of what the recipes call for.
How do I store leftovers?
You can store unused tri-tip marinade in an airtight container in the refrigerator for up to 5 days or freeze it in a freezer-safe container for up to 3 months. The refrigerated marinade may solidify due to the olive oil, but it will liquefy again after sitting at room temperature for about 20 minutes. Defrost the frozen marinade in the refrigerator overnight and then bring it to room temperature before using. Note that the cooked meat can be stored in the fridge in an airtight container for up to 4 days or in the freezer (in a Ziploc bag) for up to 3 months.
Serving suggestions
Now that you have a delicious tri-tip marinade and your steak is cooked to perfection, let it rest! Seriously, if you’ve ever watched a cooking competition show, you know that the first rule is to let the meat rest at least 10 minutes before slicing to seal in the juices. Once you do, serve this steak with a Berry Salad, Deviled Egg Macaroni Salad, and this Baked Beans Recipe. Add some Grilled Onions, Grilled Brussels Sprouts, and, for dessert, a Sugar Cookie Fruit Pizza.
Ingredients
- 5 tablespoons low-sodium soy sauce
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 4 1/2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 3/4 teaspoon onion powder
- 2 1/2 teaspoons brown sugar
- 2-3 pound tri-tip steak
Instructions
- Whisk together the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, rosemary, black pepper, salt, onion powder, and brown sugar in a medium bowl until well blended.
- Place the tri-tip steak in a large resealable bag or shallow dish. Pour the marinade over the steak, making sure it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
- Remove the meat from the refrigerator about 20 minutes before cooking to let it reach room temperature. Grill, broil, or pan-cook the steak to your desired doneness, and allow it to rest for 5 minutes before slicing against the grain.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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