Simple to make, this tri-tip marinade adds incredible flavor to any tri-tip roast. Most of the time, I make my tri-tip with an easy olive oil, garlic, and rosemary marinade listed; however, I do have an extra barbecue version to share with you as well that is great in the summer months. This marinade adds lots of flavor to your tri-tip, whether you’re roasting it, grilling, or using a smoker grill. The key is to allow a good amount of time for marinating so the flavor can really develop in this larger cut of meat.
This tri-tip marinade is inspired by a local meat shop that makes a garlic butter tri-tip that is out of this world delicious. I’m not sure what they use for the “butter” flavor, but butter is not listed in the ingredients, ha ha!
Watch How To Make Tri Tip Marinade
So, for my at-home version, I decided to go extra easy and use olive oil along with the garlic and rosemary flavors just like they do at the meat shop. Within minutes, you can mix this ultra-flavorful marinade, and there are no questionable ingredients involved!
Ingredients & Substitutions
- Tri-tip – is a very tender cut of beef when marinated, cooked correctly, and sliced against the grain. It can be marinated up to 24 hours or up to 2 days if your marinade doesn’t contain any acid.
- Olive oil – adds flavor and helps to keep this roast moist.
- Garlic – adds depth of flavor, and I recommend freshly minced over jarred. You can use a garlic press to speed up the prep, or sub in 2 tsp granulated garlic. Granulated garlic is like garlic powder but more granular in texture and has a wonderful toasty garlic flavor.
- Rosemary – freshly minced rosemary leaves are what you want for this recipe. You can also use thyme, we’re just partial to rosemary, and I don’t recommend dried in this case.
- Sea salt & pepper – both are key to this tri-tip being truly flavorful, sea salt especially is important to bring out the best of the beef flavor.
- Optional balsamic vinegar – I leave this out when I’m after more of a ‘garlic butter’ flavor, but it’s a really tasty addition, and the acid also helps to tenderize the meat.
- BBQ Tri-Tip marinade – is my other go-to tri-tip marinade, and it’s included in the recipe below. It has a spice mix similar to what you’d use on ribs, and it’s finished with BBQ sauce for a classic summer flavor profile.
How to make this recipe step by step
Step 1: Start by mixing the marinade in a small bowl until combined.
Step 2: Pour the marinade over the tri-tip roast and turn to coat it evenly.
Step 3: Cover and marinate for at least one day and up to two days (without acid) before grilling, smoking, or roasting your tri-tip. If you use any other marinade with acid in it, don’t let it marinate for more than 24 hours.
Step 4: When you’re ready to serve the tri-tip, choose your method of cooking, and when the tri-tip is done, thinly slice it against the grain and serve it with your choice of sides.
Use a meat thermometer to make sure you reach your ideal temperature.
Ways to serve this
- For a summer menu, serve this tri-tip with my Grilled Potatoes and Grilled Vegetables or Strawberry Spinach Salad.
- Make the BBQ version of this tri-tip and serve it with Mom’s Potato Salad and Watermelon Feta Basil Salad.
- In the winter, serve the Rosemary Tri-Tip with Cheesy Mashed Potatoes or Mashed Sweet Potatoes and Honey Glazed Carrots. You can also smoke this tri-tip with my Smoked Mac and Cheese at 210ºF, which will take a bit longer, so start the meat first. It’s also great with my Roasted Potatoes and Carrots.
- Serve the Rosemary version of this tri-tip with my Mushroom Cream Sauce, Mashed Potatoes, and Maple Carrots.
FAQ’s
If your marinade contains acid (vinegar, citrus juice, etc.), you can marinate tri-tip for up to 24 hours. You don’t want to go longer because the acid begins to break down the meat and can cause a mushy texture. If your marinade doesn’t have acid in it, like my olive oil, rosemary, garlic version, you can marinate for up to 2 days because it acts more like a dry brine.
A good marinade, cooking it to the right temperature, resting the meat, and slicing it against the grain are the key factors to a super tender and juicy tri-tip.
Storing leftovers
- To store – place any leftover tri-tip into an airtight container and store in the refrigerator for up to four days.
- Make ahead – you can marinate this tri-tip ahead of time up to two days, but it is best cooked fresh. You can make this for meal prep. We like to store it sliced so that we can pull a few out for snacks, or dice it up for a lunch salad.
- Reheating – my favorite way of reheating tri-tip is to slice it against the grain, then quickly pan fry it in a little oil or butter and serve it with your choice of sides. A quick sear in the pan is the easiest way to heat the tri-tip back up without way overcooking.
- To freeze – freeze any leftover tri-tip in an airtight container for up to three months.
Tips & Tricks
- I’ve been loving my Meater thermometer, especially for large cuts of meat. This type of thermometer is inserted into the meat and stays in while you’re cooking it. It sends an alert to your phone when it’s time to take the meat off the heat and rest. This makes cooking any larger cut of meat super easy and completely foolproof.
- It’s absolutely essential that you cut tri-tip against the grain to ensure tender results.
Other Marinades to try for Tri Tip
- The soy sauce marinade from my Blackstone Chicken works great on tri-tip as well. Marinate for up to 24 hours before cooking, but no longer, because the acid will begin to break down the meat. This marinade has classic flavors that work well for chicken, beef, and pork.
- I have a simple garlic olive oil marinade in my Blackstone Steak recipe that works well on tri-tip. The marinade is for 1 pound of meat, so double/triple as necessary.
- You’ll also find 10 more marinade options in my Best Chicken Marinades. Italian Balsamic, Greek Lemon, Honey Sriracha, Ginger Garlic, Honey Mustard, and even more tasty options.
- Make sure that any marinade you use with acid of any kind is only marinated for up to 24 hours. If your marinade is seasonings, garlic, and olive oil, it can be marinated up to 2 days.
More Marinade Recipe Inspiration
I really hope you enjoy this Tri Tip Marinade recipe! If you get a chance to make this recipe, I’d love to hear from you in the comments.
Tri Tip Marinade
INGREDIENTS
- 2.5 pounds tri tip roast
Rosemary Garlic Marinade
- 2 cloves garlic - minced
- 2 tbsp rosemary - finely chopped
- 1/4 cup extra virgin olive oil
- 2 tsp sea salt
- 1/2 tsp black pepper
- Optional: 1/4 cup balsamic vinegar
BBQ Marinade
- 2 tbsp extra virgin olive oil
- 2 tsp smoked paprika
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup BBQ sauce
INSTRUCTIONS
- For the Rosemary Garlic Marinade, mix all the ingredients. Pour the marinade over the tri-tip roast and turn to coat evenly. Cover and refrigerate up to 24 hours. If you don't use the vinegar, you can marinate for up to 2 days.
- For the BBQ Marinade, mix the olive oil with the spices and pour the mixture over the tri-tip, turn to coat evenly, and refrigerate up to 24 hours. Brush with the BBQ sauce in the final minutes of cooking.
- Once your tri-tip has marinated, choose your favorite method of cooking. For oven-roasted tri-tip, heat the oven to 425ºF and allow 10-15 minutes per pound for cooking + 20 minutes for resting.
- To smoke your tri-tip, heat the smoker to 225ºF and smoke the tri-tip about 2 hours or until your desired temperature is reached. Rest 20+ minutes and slice against the grain.
NOTES
- Rare – 125ºF most of the meat will be red with a little pink around the edges.
- Medium rare – 135ºF looks like the beef tenderloin pictured here with a good amount of red in the center, turning to pink, then brown near the edges.
- Medium – 145ºF has just a bit of red in the center but is mostly light pink with brown edges.
- Medium well – 150ºF barely a hint of pink in the center and mostly brown throughout.