This tri tip marinade recipe turns a flavorful cut of beef into something even better. An easy mix of fresh orange and lime juice, soy sauce, olive oil, brown sugar and spices not only adds bright, bold flavor but helps tenderize the meat so it stays juicy. Serve it with Brazilian rice and toasted cassava flour for a delicious California–Brazil fusion barbecue.
Why I love this tri tip marinade recipe
Tri tip is hugely popular in California and for good reason: it’s naturally flavorful and fairly tender. In Brazil (where I’m from) we often keep this cut simple, salt it well and grill it. Living in California I discovered boldly seasoned and marinated tri tips that are remarkably juicy and tender — all thanks to marinades.
After testing many combinations, this tri tip marinade is my go-to. The citrus, soy and spices create layers of flavor that hit every corner of the palate, while the acids from lime and orange juice help tenderize the meat. It’s become a favorite at home — sometimes even more than my grilled picanha.
Bom apetite!
How to marinate tri tip
Prep. Measure the ingredients and squeeze the lime and orange. Whisk everything in a medium bowl — no blender required.
Bag. Place the tri tip in a large zip-top bag and pour in the marinade. Seal the bag and move it around so the marinade coats the meat. If you don’t have a bag, use a bowl large enough to submerge the meat. If the meat isn’t completely covered, flip it every few hours so the flavors distribute evenly.
Refrigerate. Chill the meat for at least 4 hours and preferably overnight. The longer it marinates, the better the flavor and tenderness.
Tips for grilling tri tip
Remove the meat from the fridge about an hour before grilling so it isn’t ice-cold on the grill and cooks more evenly.
Use an instant-read thermometer to check doneness because tri tip is uneven in shape. For medium-rare, aim for about 130°F at the thickest point. Adjust to your preferred level of doneness.
Let it rest. Resting the tri tip after grilling does two important things: it allows carryover cooking to finish the inside and it redistributes juices so the meat stays moist when sliced. Let it rest around 10 minutes before cutting.
Slice against the grain. Even with a tenderizing marinade, cutting against the grain gives you the most tender bites. Start slicing from the tip and follow the grain direction when determining the proper angle to cut.
Tri tip marinade recipe FAQ
What is tri tip?
Tri tip comes from the bottom sirloin of the cow. It’s a triangular cut that usually weighs 1.5–2.5 pounds. Also called a bottom sirloin butt, it’s an affordable, flavorful cut that grills nicely.
Sides that pair wonderfully with this tri tip
- Brazilian Potato Salad
- Brazilian Rice
Don’t forget dessert
- No-Bake Pineapple Cheesecake
- Key Lime Cake
- No-Bake Chocolate Biscuit Cake
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Tri Tip Marinade Recipe
Aline Shaw
Pin Recipe
6 Servings
403 kcal
Ingredients
- 2.5 lbs tri tip
- 1/2 cup freshly squeezed orange juice about 2 oranges
- 1/4 cup freshly squeezed lime juice about 2 limes
- 2 Tbsp soy sauce
- 2 Tbsp olive oil
- 1/2 tsp cayenne pepper
- 2 tsp paprika
- 1/2 tsp ground cumin
- 4 tsp garlic powder
- 2 Tbsp onion powder
- 2 tsp dry oregano
- 2 Tbsp brown sugar
- 2 Tbsp kosher salt If you’re sensitive to salt, reduce to 1–1.5 Tbsp
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Instructions
For the Marinade:
- Combine all ingredients, except the tri tip, in a medium bowl and whisk to combine.
- Place the tri tip in a large zip-top bag.
- Pour the marinade into the bag, seal and refrigerate for 4 hours to overnight.
For Grilling:
- Remove the meat from the fridge at least one hour before grilling to ensure even cooking.
- Remove the tri tip from the bag and discard the bag and leftover marinade. Ensure the meat is not dripping to avoid flare-ups.
- Preheat the grill to 350°F.
- Sear the meat over direct heat, about 5 minutes per side.
- Move the meat to indirect heat and cook, turning as needed, until an instant-read thermometer registers 130°F in the thickest part for medium-rare, or to your desired doneness.
- Remove from the grill and let rest on a cutting board for about 10 minutes before slicing.
- Slice against the grain and serve.
Bom Apetite!
Nutrition
Carbohydrates: 11 g
Protein: 41 g
Fat: 21 g
Sodium: 2764 mg
Tried this recipe?
Let me know how it was!