Grilled Soy and Lime Beef Tri-Tip
The tri-tip comes from the bottom sirloin, located just forward of the back leg on the outside belly of the cow. This small cut of beef weighs between 1 1/2 and 2 1/2 pounds and is two inches thick. In Europe this cut of beef is sometimes referred to as a “triangle steak,” because of its shape. In the past, butchers seldom marketed this obscure cut because there were only two small tri-tips per beef carcass. Typically it was ground or cubed for stews. But because it is lean and inexpensive it has recently become quite popular, especially on the West Coast. One of the most popular items at a California cookout is the beef tri-tip. Telling a Californian that grilling a beef tri-tip is not real barbecue may lead to fisticuffs. This cut packs big flavor, but it has a low fat content. For optimum taste, tri-tip is usually marinated and/or seasoned and grilled at a high temperature over direct heat. The tenderness of this cut is optimized by slicing the meat across the grain. This recipe stays true to the flavors of the West Coast.
Recipe information
Yield
serves 6 to 8
Ingredients
Marinade
Preparation
Step 1
In a shallow baking dish or resealable plastic bag, combine the marinade ingredients and mix well. Add the beef and cover or seal. Marinate in the refrigerator for 4 to 12 hours.
Step 2
When ready to cook, grind the beef bouillon cubes into a powder. Remove the tri-tip from the marinade, discard the marinade, and pat the meat dry. Sprinkle the meat evenly with the bouillon powder and pat so it adheres to the meat.
Step 3
Build a charcoal and/or wood fire on one side of the grill, leaving the other side void. This will create two zones for cooking, indirect and direct. Grill the tri-tip directly over the hot coals (approximately 500°F) for 4 to 5 minutes on each side. Move the beef to the cool side of the grill (approximately 300°F), close the cover, and cook for an additional 30 minutes, or until the internal temperature of the tri-tip reaches 135 to 145°F for medium rare to medium.
Step 4
Let the beef rest under tented foil for 15 minutes before slicing.
Cooking Method
Step 5
Direct and Indirect heat
Suggested Wood
Step 6
Hickory, Oak, Mesquite
