This recipe was submitted by our very own Martin Cueto. During Covid he started grilling and found that he loved it. This is a recipe that is simple, quick and versatile as you can use it for many different types of dishes.
- 1 Tri-Tip
- 4 tablespoons of Minced Garlic
- White Wine Vinegar
- Olive Oil
- Soy Sauce
- Begin by trimming any excess fat off the Tri-Tip. Once the Tri-Tip is trimmed, it’s time to season it. There are no strict measurements for this recipe, so feel free to experiment.
- Season one side of the Tri-Tip with salt and pepper, rubbing the seasoning into the meat. Flip the Tri-Tip over and season the other side.
- Place the seasoned Tri-Tip in a large zip-loc bag. Add approximately 4 tablespoons of minced garlic, generously. Then, pour in some olive oil, white wine vinegar, and soy sauce. It’s recommended to use more soy sauce than olive oil or white wine vinegar.
- Remove any excess air from the bag and seal it. Gently massage the marinade all around the meat. Allow it to marinate for at least 45 minutes, or for the best flavor, marinate it overnight.
- Heat up a charcoal grill, stacking the coals on one side. Leave the other side open with no coals. Once the coals are ready, place the Tri-Tip on the side with the coals to achieve a nice sear. After searing one side, flip it over to cook the other side. This process should take approximately 5 minutes.
- Once both sides of the Tri-Tip have a beautiful brown sear, move it to the side of the grill without coals. Cover the grill and ensure that the vents on the bottom and top of the grill are open.
- Let the Tri-Tip cook for about 40 minutes, adjusting the cooking time based on the size of your Tri-Tip. As a general rule, cook it for around 15 minutes per pound.
- Once the Tri-Tip is cooked to perfection, remove it from the grill and cover it with aluminum foil. Allow it to rest for about 5 minutes before slicing and serving.
Slice the Tri-Tip and savor the deliciousness!