Domingo Tri-Tip

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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.

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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.

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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

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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.

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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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