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Juicy marinated tri-tip grilled over charcoal with a garlicy, mildly-spicy dry rub. Watch my Domingo Tri-tip video HERE.
We love to prep Domingo Tri-Tip the night before so it can sit in the fridge overnight to marinate. About 12-24 hours will produce the most tender, flavor-packed tri-tip.
WHAT YOU'LL NEED (scroll to full ingredient list)
Beef tri-tip
Low-sodium soy sauce
Brown sugar
Rice vinegar
Sesame oil
Garlic
Garlic powder
Onion powder
Paprika
Cayenne
Black pepper
Salt
DIRECTIONS
STEP 1: MARINADE
Add the marinade ingredients to a bowl and whisk together.
Set aside ½ cup for basting.
Add the tri-tip to the marinade and refrigerate for 12-24 hours or at least 30 minutes.
STEP 2: SEASON & GRILL
Liberally season the tri-tip on all sides with the dry rub ingredients.
Then sear the tri-tip over high heat for 2-3 minutes each side.
Move the tri-tip to medium, indirect heat and periodically baste the tri-tip with the extra sauce.
Cook until the internal temperature reaches about 10 degrees from your desired doneness.
STEP 3: REST
Remove the tri-tip from the grill and tent with foil for a 10-minute rest. Slice against the grain and serve.
INGREDIENTS
Makes 5-6 servings
MARINADE/SAUCE
Beef tri-tip, 3-4 lbs
1 cup low-sodium soy sauce
1 cup brown sugar
2 TBSP rice vinegar
2 tsp sesame oil
1 cup water
4 cloves garlic
DRY RUB
2 tsp garlic powder
2 tsp onion powder
2 TBSP paprika
1 tsp cayenne
1 tsp black pepper
1 tsp salt
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