It's all in cooking the meat correctly.
Trim any visible fat on outside of Tri Tip pieces, and cut into serving size pieces if desired. Rub all sides of steak pieces with Montrel Steak Seasoning. Put steak into large Ziploc bag or plastic container with tight-fitting lid and add lime juice, Worcestershire sauce, balsamic vinegar, garlic, and olive oil. Seal bag or plastic container and turn over a few times to mix marinade ingredients. Let steak marinate in refrigerator 8 - 24 hours.
When ready to cook, take meat out of refrigerator, drain marinade, and let meat come to room temperature. Preheat gas or charcoal grill to high (you can only hold your hand there for a few seconds at that heat.)
When steak is room temperature and grill is hot, put steak on grill. For nice grill marks, place steak at a diagonal to grill slats, after about 3 minutes, rotate 45 degrees on same side and cook a few more minutes. Turn steak over and cook until desired doneness.
You can see from the photos that I like my meat fairly rare, and I cooked this tri tip just over 8 minutes, but actual cooking time will depend on grill temperature, thickness of the meat, meat temperature, and even the temperature of the air if cooking outside. With steak this thick, I recommend using an inexpensive instant-read meat thermometer to tell when it's done. (Temperatures on the thermometer say 145 F for medium rare, 160 F for medium, or 175 F for well done, but I cook it a bit less than that.) Serve hot. I in the photo I sliced some of the pieces against the grain into 2-bite sized pieces.
Carols Tips for Marinating: Carol says she has even marinated this as long as two days, and it still turned out great. She's also frozen the meat in the bag with the marinade and thawed it when she wanted to cook the pre-marinated meat.
Kalyn's Tip for Leftovers: I ate the leftover steak with a slightly kicked up version of this Chimichurri Sauce, and loved the way it paired with the steak.
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 26 | ||
Calories from Fat: 20 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.4mg | 1 % | |
Potassium 32.7mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26
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