Edit Article

How to Sandbox/How to Grill Tri Tip

Community Q&A

Grilling up a tasty tri-tip steak is now an easy process, even for a novice. This recipe will make even the most inexperienced cook look like a seasoned grill-master! The aroma of this classic, succulent beef steaming on your grill will send the neighborhood drooling. Don't be surprised if they come hunting for a dinner invitation! Of course, the credit goes to your newly acquired culinary skill.


  • Mustard seeds
  • 2 1/2 - 3 lbs. Tri-Tip
  • 1 16 oz. bottle of Steak sauce
  • 1 1/2 sticks of butter (melted) or an equivalent amount of olive oil
  • Sazón Goya
  • Jamón
  • Red chili pepper
  • 1 tablespoon sea salt
  • 1/2 a spoon of garlic paste
  • 5 teaspoons of brown sugar
  • Vidalia onions
  • Zucchini
  • Ginger (optional)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground or powdered pepper
  • Aluminium foil
  • Green pepper
  • You can vary the quantities mentioned above to your liking.


  1. 1
    Brush the Tri-Tip lightly with the melted butter or olive oil.
  2. 2
    Mix the mustard seeds, sea salt, garlic paste and Sazón Goya altogether.
  3. 3
    Mix the Goya, Jamón, and brown sugar to make a marinade.
  4. 4
    Place the marinade in a bowl, pan or Zip-loc style bag, and add the Tri-Tip, making sure the meat is completely covered.
  5. 5
    Wrap the vegetables in an aluminium foil.
  6. 6
    Leave the Tri-Tip to soak in the marinade for at least half an hour.
  7. 7
    Grill the Tri-Tip on high heat (450 - 500 degrees) for 3-5 minutes on each side to sear the outside of the meat beautifully.
    • Cook on medium heat for about 10-12 minutes on each side for medium-rare.
  8. 8
    Place the foil-wrapped vegetables on the grill.
  9. 9
    Remove the Tri-Tip from the grill and place it on a serving platter.
  10. 10
    Leave it covered for 5-10 minutes, or until it cools before you slice it.
  11. 11
    Remove the vegetable packet from the grill.
  12. 12
    Slice the meat into thin shreds across the grain.
  13. 13
    Garnish the dish with freshly cut vegetables, to give the dish a nice look. (Though don't get too much on the food!)

Community Q&A

Ask a Question
If this question (or a similar one) is answered twice in this section, please click here to let us know.



  • Don't forget to season it with salt and black ground pepper before cooking.
  • Rubbing olive oil (a healthy alternative to butter), crushed garlic and fresh black pepper on the steak adds robust flavor.
  • Try adding different spice combinations to the vegetables to give it a special flavor.
  • Don't use a temperature gauge to poke a hole in the meat. This causes the moisture from the meat to seep out onto the flames and could burn the steaks in a such a short period of time.
  • Resist the urge to slice into the steak immediately after cooking. Always let the steak (and other types of meat) "rest" for approximately 5-7 minutes before slicing to allow the flavorful juices to re-absorb into the meat.
  • Leftover tri-tip slices are great for sandwiches.


  • Grilling should always be done outside.
  • Be cautious when handling the meat.
  • Be mindful of flare-ups when flipping the steaks!
  • Always be extra careful when cooking on an open flame. Remember that flare-ups may occur when the steak is turned over. Be careful of burning ash.
  • Wear oven mitts when handling something very hot!
  • Keep a close watch on the grill.
  • Keep young children and pets away from fire, to prevent accidents.

Things You'll Need

  • Tongs or large fork for moving the Tri-Tip
  • Charcoal Grill or Gas Grill
  • Igniter (if using a charcoal grill)
  • Pan, bowl, or Ziploc-style bag large enough for the marinade and steak
  • Knife
  • Spatula
  • Clean plate for the cooked meat
  • Spray bottle with water (for flare-ups)

Article Info

Categories: Steak Dishes

In other languages:

Español: hacer puré de papas (página de prueba)

Thanks to all authors for creating a page that has been read 13,976 times.

Did this article help you?