Tri-Tip Marinade

Recipe from Tom and Izzy Orrechia/Alternative from Mike Keller

I call this Tri-Tip Marinade, but this can be used for any tougher cut of meat.
The Tri-Tip is pretty tough, in my opinion, if you don't marinate it first.
This helps it come out tender, (but not mushy) when you grill it.

The Mustard Prep also breaks down the toughness and is oh-so-good.
You really won't taste the mustard. Trust me! 😊

Ingredients

Overnight Marinade:
Gallon Size ZipLoc® or similar type bag
1 Tri-Tip Roast or a package of Tri-Tip Steaks
Garlic (smashed or chopped)
Olive Oil
Vinegar
Squeeze of Lemon Juice
Fresh Ground Pepper
Sprigs of Rosemary

Alternative:
Yellow mustard, like with French's®
Rock Salt


Instructions

Chop a clove or two of garlic (or smash a couple cloves)
Sprinkle some fresh ground pepper on your Tri-Tip, covering both sides.
Place Tri-Tip roast or strip steaks into a ZipLoc® making sure that you have some of your garlic on both sides of meat.

Add to Bag:
A splash or two of olive oil (2-4 Tbls.)
A splash or two of vinegar (2-3 Tbls.- wine vinegar is best)
A squeeze of lemon juice (no more than half a lemon)
Fresh Rosemary sprigs. (I put a couple on each side of the meat.)

Close the ZipLoc®, releasing as much air as you can, and then message the meat in the marinade.

Keep refrigerated overnight and message every so often while you're awake.

Alternative Method:
Rub Tri-Tip down with French's® mustard.
Shake a crust of Rock Salt onto each side of meat.
Cover with plastic wrap and let sit a couple of hours.

(Meat should be room temperature before grilling or pan frying.)
Grilling is best! Cook, using a meat thermometer, to medium rare,
or about 135°F for rare, 140°F for medium rare* (the recommended temperature for optimal taste and texture), and 145°F for medium.