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Grilled tri tip with onions and peppers delivers the smoky flavor every backyard celebration deserves With a robust marinade and a colorful side of sautéed peppers this is the cut I grill for gatherings when everyone is hungry and the sun is still high
When I first grilled tri tip this way it disappeared before I could get seconds and my family now requests it every summer
Ingredients
- Tri tip roast: about two and a half pounds Choose one with good marbling for juiciness
- Lemon juice: Freshly squeezed brightens the marinade
- Olive oil: Use extra virgin for maximum flavor infusion
- Dark brown sugar: Adds sweet depth and helps the meat caramelize
- Soy sauce: Rich umami flavor balances the sweet and tangy notes
- Worcestershire sauce: Layers in savoriness and a little tang
- Finely minced garlic: Go for fresh cloves for best punch
- Chili powder: Brings a warm background kick
- Kosher salt: Consistent seasoning and easy to control
- Ground black pepper: Coarsely ground adds texture and heat
- Red green and yellow peppers: Pick firm ones for sweetness and crunch after grilling
- Onion: Sliced thin for easier caramelization
- Jalapeno: Adds just a hint of heat adjust to taste
- Olive oil: Another splash to coat the veggies and prevent sticking
- Kosher salt: Sprinkle evenly so all the veggies soak it up
- Fresh ground pepper: For a final pop when sautéeing
Step-by-Step Instructions
- Marinate the Tri Tip:
- Whisk together lemon juice olive oil brown sugar soy sauce Worcestershire sauce garlic chili powder kosher salt and black pepper in a small bowl until fully combined Make sure the sugar dissolves for even seasoning Place the tri tip in a large resealable bag Pour in the marinade Seal tightly pressing out the air Massage the marinade into the meat Place in the refrigerator Allow to marinate for at least six to eight hours or overnight for fullest flavor
- Prep the Peppers and Onions:
- Add sliced red green yellow peppers and onion plus jalapeno to a medium bowl Drizzle with olive oil sprinkle with kosher salt and fresh ground pepper Toss until every slice is glossy and coated Set aside covered until grilling time
- Sear the Tri Tip on the Grill:
- Preheat your gas or charcoal grill to mediumhigh heat Remove the tri tip from marinade letting excess drip off Place the roast directly over the hottest part of your grill Sear for five to six minutes per side until you get a dark crust This step locks in juices so do not rush it
- Finish Cooking with Indirect Heat:
- Move the tri tip to an area of indirect heat Cover the grill Cook for twenty five to thirty minutes or until your desired doneness is reached Use a meat thermometer by inserting it into the thickest part Aim for one hundred twenty degrees for rare one hundred thirty for medium rare one hundred forty for medium
- Cook the Onions and Peppers:
- Heat a skillet with olive oil over mediumhigh heat Add all the peppers onions and jalapeno Sauté for around ten minutes Stir a few times until the edges pick up color and the mixture softens but still holds shape
- Rest and Slice:
- Transfer the tri tip to a board Let it rest uncovered for ten to fifteen minutes This allows juices to settle Slice thinly against the grain for maximum tenderness You may need to turn the roast as the grain will change direction halfway through
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Slicing against the grain makes all the difference I never skip that step to keep each bite tender and juicy I always remember my first backyard party with this recipe When the peppers hit the grill the aroma brought everyone outside
Storage Tips
After cooling completely store leftover tri tip in an airtight container in the refrigerator for up to four days Peppers and onions keep well too Ideally slice what you need and leave the rest whole to keep it from drying out For longer storage freeze sliced beef wrapped tightly in foil then a bag Peppers can be frozen separately
Ingredient Substitutions
No tri tip available Substitute with sirloin or flank steak and adjust grilling to thickness Fresh lemon juice is best but lime works well too Swap jalapeno for poblano if you want less heat For the marinade if you do not have Worcestershire add a splash of balsamic vinegar
Serving Suggestions
Serve sliced tri tip and charred peppers over fluffy rice or wrapped in warm tortillas Sandwich leftovers with horseradish cream and a crunchy slaw A little chimichurri or fresh salsa on the side brings the dish to life
Cultural and Historical Context
Tri tip became famous at California barbecues known as Santa Maria style grilling The cut was often overlooked until midcentury grillers discovered how flavorful and tender it becomes over open flame Paired with peppers and onions this variation brings California tradition to your backyard
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Frequently Asked Questions
- → How long should the tri tip marinate?
Ideally, let the beef marinate for 6-8 hours or overnight for deeper flavor and tenderness.
- → How do you know when tri tip is cooked?
Use a meat thermometer: aim for 120°F for rare, 130°F for medium-rare, or 140°F for medium.
- → Should tri tip be sliced a specific way?
Always slice thinly against the grain to ensure each piece stays tender and easy to chew.
- → Can onions and peppers be grilled instead of sautéed?
Yes, cook them in a cast-iron skillet directly on the grill for added smoky flavor.
- → Do the peppers add flavor or just color?
Peppers add both sweetness and vibrant color, balancing the savory beef profile.
- → What equipment is essential for this dish?
A grill and a digital meat thermometer help ensure the tri tip is cooked perfectly.