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Tri-tip roast?
- Thread starter pam
- Start date
michael-in-phoenix
Well-known member
An old favorite from Janet E/NJ, on the old Gail's Swap. "Killer Marinade"...
...as it's called. Here's a post from Gail's with my notes attached:
The grilling season is essentially year-round in sunny AZ, but now that you swappers in Northern Climes have thawed out, I thought this marinade recipe from Janet E in NJ (found in the archives at 14282.1, Jan. 1998) was certainly worthy of a re-post. I bought 2 tri-tip roasts (about 3 lbs each) from my local market, trimmed them of excess fat and silver, pierced them a whole slew of times with the tip of a knife, and zip- locked them into a gallon bag with a single recipe of this marinade. I turned the bag a few times during the 24 hours it marinated, then seared them over a hot, hot grill. When they were nicely browned and criss- crossed with those happy little grill marks, I moved the roasts to the cool side, closed the lid, and checked every 3 to 4 minutes to turn and flip the meat. About 15-20 minutes later I retrieved 2 beautifully caramelized, plump and juicy, picture-perfect pieces of beef. They rested on the cutting board, loosely covered with foil, for about 10 minutes. Because of the tri-angular shape, the pointy ends where done medium-well (for wifey and the boys), and the middles where done medium to medium-rare for Dad (me). The juices gathering on the plate were pure heaven. The meat itself, in spite of having given up a lot of plate juices, was very moist, juicy and tender. The crusty brown exterior was awesome. This marinade is excellent. The only change I made is to add extra garlic, and to omit the salt and use low salt soy. I found the original to be very salty, and these changes solved that for us. Here's Janet's recipe, my changes in parenthesis: ****
Recipe: Meat Marinade Not exactly teriyaki, but a good marinade for red meats. The acid in it is what tenderizes the meat. I've used it on chuck steak on the grill and it was quite good. A roast is so thick I'd be afraid to grill. I do love the flavor of chuck and am willing to put up with some "chewiness". I don't use the meat tenderizers with MSG. They do turn the meat to mush -- you're right -- and are really only supposed to be put on the meat shortly before cooking. Try piercing the steak (roast) all over with a fork before marinating.
Killer Marinade (not my title, but from the person who gave it to me, it is good)
3/4 c. salad oil
1/4 c. plus 2 Tbsp. soy sauce (Kikkoman Lite Soy)
2 Tbsp. Worcestershire sauce
1 Tbsp. mustard,brown or Grey Poupon (I like the Grey Poupon)
1 1/2 tsp. black pepper
1 tsp. salt (I omit)
1/4 c. red wine vinegar
1 -2 cloves garlic, crushed (3 to 4, pressed)
3 Tbsp. fresh lemon juice
Whisk all ingredients together. Marinate any red meat overnight.
PS. I normally cut back the oil to 1/3-1/2 cup
****** I've enjoyed this on boneless rib eye, boneless sirloin, and boneless chuck. Each was marinated 24 hours, except the chuck, which went for 48 hours to further tenderize. Try this one, if you haven't already! It's a definite 'keeper' !!
Michael
...as it's called. Here's a post from Gail's with my notes attached:
The grilling season is essentially year-round in sunny AZ, but now that you swappers in Northern Climes have thawed out, I thought this marinade recipe from Janet E in NJ (found in the archives at 14282.1, Jan. 1998) was certainly worthy of a re-post. I bought 2 tri-tip roasts (about 3 lbs each) from my local market, trimmed them of excess fat and silver, pierced them a whole slew of times with the tip of a knife, and zip- locked them into a gallon bag with a single recipe of this marinade. I turned the bag a few times during the 24 hours it marinated, then seared them over a hot, hot grill. When they were nicely browned and criss- crossed with those happy little grill marks, I moved the roasts to the cool side, closed the lid, and checked every 3 to 4 minutes to turn and flip the meat. About 15-20 minutes later I retrieved 2 beautifully caramelized, plump and juicy, picture-perfect pieces of beef. They rested on the cutting board, loosely covered with foil, for about 10 minutes. Because of the tri-angular shape, the pointy ends where done medium-well (for wifey and the boys), and the middles where done medium to medium-rare for Dad (me). The juices gathering on the plate were pure heaven. The meat itself, in spite of having given up a lot of plate juices, was very moist, juicy and tender. The crusty brown exterior was awesome. This marinade is excellent. The only change I made is to add extra garlic, and to omit the salt and use low salt soy. I found the original to be very salty, and these changes solved that for us. Here's Janet's recipe, my changes in parenthesis: ****
Recipe: Meat Marinade Not exactly teriyaki, but a good marinade for red meats. The acid in it is what tenderizes the meat. I've used it on chuck steak on the grill and it was quite good. A roast is so thick I'd be afraid to grill. I do love the flavor of chuck and am willing to put up with some "chewiness". I don't use the meat tenderizers with MSG. They do turn the meat to mush -- you're right -- and are really only supposed to be put on the meat shortly before cooking. Try piercing the steak (roast) all over with a fork before marinating.
Killer Marinade (not my title, but from the person who gave it to me, it is good)
3/4 c. salad oil
1/4 c. plus 2 Tbsp. soy sauce (Kikkoman Lite Soy)
2 Tbsp. Worcestershire sauce
1 Tbsp. mustard,brown or Grey Poupon (I like the Grey Poupon)
1 1/2 tsp. black pepper
1 tsp. salt (I omit)
1/4 c. red wine vinegar
1 -2 cloves garlic, crushed (3 to 4, pressed)
3 Tbsp. fresh lemon juice
Whisk all ingredients together. Marinate any red meat overnight.
PS. I normally cut back the oil to 1/3-1/2 cup
****** I've enjoyed this on boneless rib eye, boneless sirloin, and boneless chuck. Each was marinated 24 hours, except the chuck, which went for 48 hours to further tenderize. Try this one, if you haven't already! It's a definite 'keeper' !!
Michael
this Stupidly_Simple_Roasted_Garlic_and_Pineapple_Tri_Tip
marinade is in our T&T from the old Gail's forum. It makes a lot of marinade, but it's basically 1 part teriyaki to 2 generous parts pineapple juice. I use regular teriyaki sauce and add some of my own garlic. there is one more recipe in T&T for a tri tip.
http://eat.at/swap/forum3/24_Stupidly_Simple_Roasted_Garlic_and_Pineapple_Tri_Tip_Marinade
marinade is in our T&T from the old Gail's forum. It makes a lot of marinade, but it's basically 1 part teriyaki to 2 generous parts pineapple juice. I use regular teriyaki sauce and add some of my own garlic. there is one more recipe in T&T for a tri tip.
http://eat.at/swap/forum3/24_Stupidly_Simple_Roasted_Garlic_and_Pineapple_Tri_Tip_Marinade
REC: My very favorite way to cook tri-tip and you will love it, as well
Season tri-tip all over with Montreal Steak Seasoning, found at Raley's, Safeway and other stores or your favorite steak seasoning. Cut large onion into slices. Lay a large sheet of foil wrap on a baking sheet, put half the onion of the bottom, salt and pepper, lay the tri-tip on top, put rest of onions on top of the meat. Salt and pepper the top onions and sprinkle with Ponzu Sauce (it is a soy sauce with citrus) or just plain soy sauce with fresh lemon juice. Seal the foil wrap tight over tri-tip. Bake 250° for 3 1/2 to four hours. Do not open oven or check meat. Your house will begin to smell so wonderful at about 2 1/2 hours and you will start to drool. This is so good. You can eat the meat slices with onion on top. Or shred meat and put into tacos along with onions. Improvise!
Season tri-tip all over with Montreal Steak Seasoning, found at Raley's, Safeway and other stores or your favorite steak seasoning. Cut large onion into slices. Lay a large sheet of foil wrap on a baking sheet, put half the onion of the bottom, salt and pepper, lay the tri-tip on top, put rest of onions on top of the meat. Salt and pepper the top onions and sprinkle with Ponzu Sauce (it is a soy sauce with citrus) or just plain soy sauce with fresh lemon juice. Seal the foil wrap tight over tri-tip. Bake 250° for 3 1/2 to four hours. Do not open oven or check meat. Your house will begin to smell so wonderful at about 2 1/2 hours and you will start to drool. This is so good. You can eat the meat slices with onion on top. Or shred meat and put into tacos along with onions. Improvise!
Rec: Grilled Tri-tip Roast with Tequila Marinade and Cherry Tomato Relish
I've made this several times. Nice meat flavor. At the link, check out the over 200 reviews. Also do a search at Epicurious for "tri-tip"....there are several more great recipes as well.
Grilled Tri-tip Roast with Tequila Marinade and Cherry Tomato Relish
Marinate the tri-tip for at least two hours.
1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 tsp grated lime peel
2 tsp ground cumin
2 tsp dried oregano
1 tsp ground black pepper
2 2-pound beef loin tri-tip roasts, trimmed
Cherry Tomato Relish
Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally. Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.
Makes 8 servings.
Cherry Tomato Relish
Halved cherry tomatoes and diced green chilies make a chunky relish for the tri-tip.
1/4 cup balsamic vinegar
4 tsp chopped fresh oregano
3/4 cup olive oil (I used a bit less)
1/8 cup drained canned diced mild green chilies
4 green onions, finely chopped
4 cups halved cherry tomatoes
Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions. (Can be made 6 hours ahead. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper. Makes 8 servings.
Source: 6/00 Bon Appetit
Pat’s notes: very good meat flavor. Cherry tomato relish was good also but pico de gallo works well too. The suggested spicy coleslaw with cumin-lime dressing was a disappointment. The dressing lacked something.
http://www.epicurious.com/recipes/food/views/GRILLED-TRI-TIP-ROAST-WITH-TEQUILA-MARINADE-AND-CHERRY-TOMATO-RELISH-103506
I've made this several times. Nice meat flavor. At the link, check out the over 200 reviews. Also do a search at Epicurious for "tri-tip"....there are several more great recipes as well.
Grilled Tri-tip Roast with Tequila Marinade and Cherry Tomato Relish
Marinate the tri-tip for at least two hours.
1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 tsp grated lime peel
2 tsp ground cumin
2 tsp dried oregano
1 tsp ground black pepper
2 2-pound beef loin tri-tip roasts, trimmed
Cherry Tomato Relish
Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally. Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.
Makes 8 servings.
Cherry Tomato Relish
Halved cherry tomatoes and diced green chilies make a chunky relish for the tri-tip.
1/4 cup balsamic vinegar
4 tsp chopped fresh oregano
3/4 cup olive oil (I used a bit less)
1/8 cup drained canned diced mild green chilies
4 green onions, finely chopped
4 cups halved cherry tomatoes
Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions. (Can be made 6 hours ahead. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper. Makes 8 servings.
Source: 6/00 Bon Appetit
Pat’s notes: very good meat flavor. Cherry tomato relish was good also but pico de gallo works well too. The suggested spicy coleslaw with cumin-lime dressing was a disappointment. The dressing lacked something.
http://www.epicurious.com/recipes/food/views/GRILLED-TRI-TIP-ROAST-WITH-TEQUILA-MARINADE-AND-CHERRY-TOMATO-RELISH-103506