🔥 Marinated Grilled Tri-Tip with Sautéed Peppers and Onions

This juicy and tender grilled tri-tip roast is packed with flavor and gets a perfect charred crust on the grill. Its distinctive triangular shape makes it ideal for grilling, and it pairs beautifully with a colorful mix of onions and peppers. Whether served on its own or as part of a sandwich, this beef cut delivers every time.

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Why You’ll Love This Recipe

Tri-tip is a fantastic option when you want big flavor without long cook times. It grills up quickly compared to other large cuts and works great over gas or charcoal. Complete your meal with a side of Twice Baked Potatoes and some crispy Pan-Fried Asparagus!

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Ingredients

• Tri-tip roast – approx. 2 1/2 pounds (adjust cooking time for larger cuts)
• Lemon juice
• Olive oil – avocado or canola oil also work
• Brown sugar – dark preferred, but light is fine
• Soy sauce
• Worcestershire sauce
• Garlic – finely minced (fresh recommended for best flavor)
• Chili powder
• Kosher salt
• Ground black pepper
• Bell peppers – red, green, and yellow, sliced
• Onion – sliced
• Jalapeño – sliced

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Instructions

1. Make the Marinade
   In a small bowl, whisk together lemon juice, olive oil, brown sugar, soy sauce, Worcestershire sauce, salt, pepper, minced garlic, and chili powder.
2. Marinate the Meat
   Place the tri-tip in a large resealable plastic bag and pour in the marinade. Seal tightly, remove excess air, and refrigerate for 6 to 8 hours or overnight for enhanced flavor.
3. Grill the Roast
   Preheat your grill. Remove the tri-tip from the marinade and place it directly over hot coals or flames to sear each side. Flip to get an even, charred crust.
4. Finish Over Indirect Heat
   Once both sides are seared, move the roast to indirect heat and continue cooking until the internal temperature reaches your desired doneness (see tip below).
5. Cook the Veggies
   While the beef finishes cooking, heat a cast iron skillet on the grill. Add sliced peppers and onions with a drizzle of olive oil and sauté until softened to your liking.
6. Rest and Slice
   Let the tri-tip rest on a cutting board for a few minutes before slicing. Cut against the grain for the most tender bites.

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Helpful Tips

• Use a meat thermometer to check doneness:
  • Rare: 120°F
  • Medium-rare: 130°F
  • Medium: 140°F
• Veggies can be grilled in a skillet or cooked on the stovetop if preferred.
• Letting the meat rest after grilling helps redistribute juices, resulting in a juicier roast.
• Trim any fat cap before cooking if desired.
• Slice against the grain for maximum tenderness—adjust the angle of your cut as the direction changes.
• Store leftovers in an airtight container in the fridge for up to 4 days.