Really Good Grilled Tri-Tip

Are tri-tip steaks the leg quarters of the West Coast?

Grilled on the deck of a sailboat off the shore of Catalina Island. Stay xXesty!

I had never heard of tri-tip until I came to California. When I was first introduced to it in 2014 it was described something like this: “Yeah tri-tip is big out here like leg quarters are in The South.”

Leg Quarters - A Southern BBQ Delicacy

It's not a true bbq if leg quarters are not on the grill.

For you poor souls who don’t know, leg quarters are a staple of southern cookouts. All my fondest memories of southern gatherings include good natured folk (no boujie shit, just good-time enthusiasts), cold drank (I recall a lot of Busch Light, Budweiser and the like, gin, and some occasional dark liquor), red solo cups with ice (‘cause liquor tastes best in red solo cups), loud music (typically a soulful groove or funky step), twang talk (my native tongue), big fans (‘cause it’s always hot in The South), lit tiki torches (‘cause in The South these are believed to repel mosquitos), can’t forget about the spades game, and amid all this is the subtle scent of leg quarters being grilled. The aroma of the grilling leg quarters would ring about the folding chairs and card tables as it rode the waves of the humid air; it was like a boundary keeping everything together. Some may debate that the ribs hold this title, but in my cultured opinion I say the leg quarter is the main course, and I’d argue it’s not a true bbq if leg quarters are not on the grill. Your to-go plate was not complete without a leg quarter.

IYDKNYK

Tri-tip for the win!

So understand, when I heard “Yeah tri-tip is big out here like leg quarters are in The South”, a pretty damn high bar had been set in my mind for this cut of beef. And much to my pleasure it lived up to the hype. Tri-tip is some good meat, man. I was in Los Angeles temporarily in 2014 and I only had tri-tip that one time I tried it at my friend’s place. But then I moved back to LA in 2017, and I began remembering the great taste and texture of the meat. I immediately started eating tri-tip again. I soon worked up the ambition to grill it myself and that’s when things really took off.

Tri-tip is big out here like leg quarters are in The South.

The inaugural xXesty grilled tri-tip - Memorial Day Weekend 2017

Be xXesty!

I like to mention that cooking is my hobby. People often ask me what is my specialty. I always say, “I don’t know. I like trying new dishes, so I cook something different just about every time. Maybe spaghetti…you know, you can make it different evey time.” What a WEAK ASS RESPONSE for someone who claims to be an avid cook.

It finally occurred to me while writing this post that there actually is a dish that I have cooked (grilled) many times; a dish I have actually perfected a recipe for; a reliable dish that is my go-to crowd pleaser; tri-tip. Tri-tip is probably the greatest example of West Coast culture influencing my southern bred, southern fed ways. Its ubiquity throughout the state is one of my favorite things about living in California.

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The Recipe

Here's what you'll need:

The Marinade

• 2-3 lb tri-tip steak

• Salt

• 1/4 cup of olive oil

• 3 tbsp soy sauce

• 4 tbsp Worcestershire sauce

• Juice of 1 lemon half

• 2 tbsp brown sugar

• 1 tsp garlic powder

• 2 tsp black pepper

• 2 tsp cayenne pepper

• 4 cloves of garlic, finely chopped

• 1 medium yellow onion, cut into rings

Step 1

Coat the tri-tip steak with salt.

Step 2

In a large bowl mix olive oil, soy sauce, Worcestershire sauce, and lemon juice together and whisk.

Step 3

Add brown sugar, garlic powder, black pepper, and cayenne pepper to the mixture and whisk again.

Step 4

Add the garlic and onion to the mixture.

Step 5

Marinate the tri-tip in the mixture in a refrigerator for a minimum of 4 hours (I typically marinate my trip-tip for 48 hours).

Grilling The Tri-Tip

Step 1

Fire up the grill (if you're using coals, I recommend the mesquite flavor). Sear both sides of the marinated tri-tip on high heat to achieve desired crust texture. Monitor flare ups.

Step 2

Lower the heat (or remove the tri-tip from high heat). Continue grilling tri-tip to desired done level. Use a meat thermometer to check the internal temperature. Cook to 120 degrees F for rare, 130 degrees F for medium-rare, or 140 degrees for medium.

DO NOT go for medium well or well done! Please don't ruin all the work you did to marinate it.

Step 3

Remove the tri-tip from the grill, wrap it in foil, and let it sit for 10-15 minutes before cutting it. This ensures the steak doesn't lose any of the tasty juices you've labored to produce. Enjoy!

Credits

Modern Honey