Tony Zentgraf
Serve with Red Wine Mushroom Sauce!
This Roasted Garlic Marinated Tri Tip is infused with roasted garlic and umami flavors over the 48 hour marinade time. Yes 2 days! Then grill the tri tip to get the maximum flavors out of the marinade.
The extended marination allows the meat to take on the marinade flavors. Whether you pair with a Red Wine Mushroom Sauce or eat it standing at the cutting board, you will be wow’d how good this is.
What’s in this post?
Why this Works So Well with Tri Tip
The Tri Tip is relatively lower fat cut of beef, there is a fat cap that you can leave on or remove but the internal marbling is generally low. The marinade, when allowed to go 48 hours, works similar to a brine. Helping to boost the flavor of the meat with the addition of the umami in the marinade.
Isn’t 48 hours Too Long for a Marinade?
The marinade works through a diffusion process allowing the meat protein strands to relax then reabsorb the marinade into the meat. Most marinades will tell you not to marinade for an extended period of time because the meats can become mushy.
The extended marinade time works on Tri Tip because the cut of meat is thicker than most steaks or pork cuts. The meat absorbs the flavors and grilling brings out the robust flavors in the marinade.
If you were to go longer than 48 hours the meat will begin be broken down by the marinade. Using the marinade within the 24-48 hour window is optimal. Any less than 12-24 hours the meat will not be given enough time to allow the marinade to do its magic!
Take a look at the Bourbon & Balsamic Marinated Flat Iron with Peppercorn Sauce recipe, you are going to enjoy this one too!
The Meatstick Chef X
Believe it or not using a wireless thermometer will change your cooks. The wireless ability allows you to keep an eye on exactly the temperature of your cooks. Learn more about the Chef X and other wireless thermometers by The Meatstick.
I think you will ENJOY the Roasted Garlic Marinated Tri Tip served with Red WIne Mushroom Sauce!
Roasted Garlic Marinated Tri Tip
Print RecipeEquipment
- Immersion Blender - or regular blender
- Kamado Joe Ceramic Grill
Recipe Multiplier
- 50 ea Garlic Cloves - approximately 1 cup
- 1 ea Shallot - ¼" diced
- 1 tbsp Dijon Mustard
- ⅓ cup Red Wine Vinegar
- ¼ cup Worcestershire Sauce
- ¼ cup Soy Sauce
- ¼ cup Brown Sugar
- 1 tbsp Black Pepper
- 1 tsp Ganulated Onion
- 2 tbsp Lemon Juice
- ½ tsp Red Chili Flakes
- 1 tsp Kosher Salt
- ½ cup Vegetable Oil
Recommended Beef Cuts
- Tri Tip, Whole, Trimmed
Instructions
Roasting the Garlic
- Preheat the oven to 325°
- Measure out the garlic cloves. You can be exact if you like and count them but 1 cup will suffice.
- Place the garlic on a sheet pan lined with parchment paper.
- Roast the garlic in the oven for 15 – 20 minutes. Check at 15 minutes, press on the garlic or insert a fork to determine if the garlic needs to cook further. It is ok for the garlic to be browned on the outside, the marinade will be pureed.Try to avoid burning the garlic, cooking at a lower temperature will help to minimize the browning.
- Once the garlic is tender, remove from the oven and allow the garlic to cool on the sheet pan.
Assembling the Marinade
- In a container you can use the immersion blender, or a standard blender add the cut shallots, roasted garlic, and dijon mustard. These ingredients will be the emulsifiers in the marinade to keep it from separating. This is important to get the marinade to emulsify, you want all the flavors in this marinade infused into the meat!
- Add the red wine vinegar, worcestershire sauce brown sugar & soy sauce.Puree with the immersion blender, the roasted galric and shallot should be finely pureed, and the brown sugar dissolved.
- Add the black pepper, granulated onion, lemon juice, red chili flakes and Kosher salt to the container.
- Puree these ingredients into the marinade. With the blender running, drizzle in the vegetable oil. This will allow the oil to break into small particles that will emulsify into the marinade easily.
- Use the marinade immediately or refrigerate for up to 2 days before using. If the marinade does separate while waiting to use, reblend to incorporate.
Marinating the Tri Tip
- Trim the Tri Tip of any unwanted fat cap. If you are leaving ¼" fat cap, this will not affect the marination process.
- In a resealable bag, place the tri tip and pour the marinade into the bag. Massage the marinade onto the meat. Press out as much air as possible allowing the marinade to keep in contact with the meat through out the marinade process.
- Marinade the beef for 48 hours. Yes 48 hours. You can use the marinade with 6-24 hours marinade time but the flavors are best when the tri tip is left for 2 days.
Grilling the Tri TIp
- 1 hour before grilling, remove the tri tip from the marinade and remove any excess on the meat.
- Preheat the grill to a high heat, you want to get some nice char on the meat. This will help enhance the marinade flavors.
- Season the tri tip with Kosher Salt and Black Pepper.Insert The Meatstick Wireless Thermometer into the thickest part of the meat to get the best results on your cook.
- Sear the tri tip on the grill to develop char and grill marks. Turn the meat to get diamonds on the meat if desired.
- Flip the tri tip and continue grilling to char the second side. Close the lid of the grill and reduce the heat if needed to a roasting temperature of 375-400°. This will allow the meat to roast to a nice medium rare. The wireless thermometer is a great gauge of not only the internal temperature but the ambient temperature of the grill or oven.
- Remove the steak from the grill and let rest for 15 minutes, this will allow the juices of the steak and flavor of the marinade to be retained.
- Slice across the grain of the meat and serve with a Red Wine Mushroom Sauce.ENJOY!
