Description
A juicy and tangy tri-tip recipe that has been used in my family for years.
Ingredients
- 2 (4 pound) beef tri-tip roasts, trimmed
- 1 cup dark lager (such as Shiner® Bock)
- 1 cup lemon juice
- ½ cup olive oil
- ½ cup white sugar
- ½ cup Worcestershire sauce
- ¼ cup ground black pepper
- ¼ cup garlic salt
- ¼ cup garlic powder
- ¼ cup onion powder
- 1 tablespoon cayenne pepper, or to taste
Instructions
- Place tri-tips in one or two gallon-sized zip-top bags or in a large sealed container.
- Whisk lager
- lemon juice
- olive oil
- sugar
- Worcestershire sauce
- pepper
- garlic salt
- garlic powder
- onion powder
- and cayenne pepper together. Pour marinade over the tri-tips. Seal
- squeezing out as much air as possible. Refrigerate
- flipping once halfway
- 8 hours to overnight.
- Lightly oil the grate of an outdoor grill. Arrange coals or mesquite wood on one side of the grill and preheat to 375 degrees F (190 degrees C).
- Remove tri-tips from the marinade and place directly over the wood or coals. Sear for 1 to 2 minutes per side. Move tri-tips to the opposite side of the grill
- cover
- and grill until desired doneness is reached
- about 45 minutes for medium-rare.
- Transfer to a cutting board
- wrap in foil
- and let rest for 10 to 15 minutes. Unwrap and slice across the grain.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 9 hrs 10 mins
Servings: 32