Marinated Tri Tip
by Brenda Langton, Tastemaker in Residence - recipe courtesy of Chef Andrew Ikeda of Lake & Irving
Ingredients
5lb. tri tip
1 Tbsp paprika
1/4 cup Dijon mustard
1 Tbsp toasted and ground coriander
1 tsp cumin
1/2 Tbsp cayenne
1/3 cup red wine vinegar
1/2 cup EVOO
4 each garlic cloves
Instructions
- Combine all ingredients and mix well. Pour marinade over the meat and place in a ziplock bag with as little air as possible left in the bag. Let sit in refrigerator overnight (at least 12 hours).
- Pull from the fridge at least two hours before planning on cooking and let come to room temperature. Season with salt and pepper. Grill on each side for 5-8 minutes depending on the size of the tri tip. You are looking for about 128 degrees internal temperature when pulling from the grill if you want a medium rare steak (recommended!)
- Allow the steak to rest for about 5 minutes before carving. Make sure to slice against the grain, as thin as your knife allows, to ensure maximum tenderness. Serve as a sandwich on foccacia with fresh horseradish or with a medley of grilled vegetables.