Recipe by Vseward (Chef~V)
This is IT! Family favorite... :) In my family we eat this at least once a week. Makes a nice Sunday dinner. I prepare the marinade on Saturday and let it sit until we're ready to BBQ on Sunday. I was absolutely honored when Bobby Flay did a show with this recipe slightly modified of course! Easy....Delicious and the most tender flavor you'll never expect Prep time does not include time to marinade. The longer .... the better If you like a melt in your mouth Tri-tip this is how I make it.
Top Review by ladyfingers
I was skeptical about this recipe--so many positive reviews, yet salt amounts seemed incorrect. Since few reviewers mentioned a salty aftertaste, I tried it too. On the plus side, the meat turns out very tender and juicy. On the negative side, there is a DEFINITE salty flavor, almost to the overwhelming point. No one even suspected I tried a new recipe until they took that first bite, and it was followed up with, "this is awfully salty." So it's not just me! I looked up the other similar recipe mentioned by another reviewer to see if salt amounts were comparable--Deane Carr's from Food Network.com. No salt in that version, but she uses 1/2 C garlic salt instead! This might be a delicious marinade, but only if you really, really like salt.
- 1⁄2 cup fresh lemon juice
- 1⁄2 cup canola oil
- 1⁄4 cup white sugar
- 1⁄4 cup soy sauce
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon onion salt
- 1 tablespoon paprika
- 1 tablespoon lemon pepper
- 3 tablespoons minced garlic (in water)
- 1 tablespoon minced dried onion
- 1 (2 lb) tri-tip roast, trimmed
- Mix all of the ingredients except for the beef in a large mixing bowl to make the marinade. Place trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours Heat grill to medium temperature.
- Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.