Sunday, 10 September 2017

Marinated Tri-Tip

Carole's Chatter; Marinated Tri-Tip Beef

I think this was the first time I've cooked Tri-Tip.  It's not a terribly common cut here in New Zealand.  But it worked out well.

Before giving you the ingredients etc, I must confess that I forgot to take a photo of it before we ate – so the photo was done the next day with the leftovers.


Beef Tri-tip
½ cup soy sauce
Beef stock powder
Canola oil
1 tblsp rice wine vinegar
1 tblsp mirin
1 tsp sugar
1 tsp chilli paste
2 tsp Worcestershire sauce
1 tblsp grated ginger
Black pepper
2 slices of red onion, finely chopped.


Marinate your beef overnight in the other ingredients plus a little water (except for the canola oil).

Bring the beef to room temperature before cooking.  Sear it on a high heat – then let it rest a while until your oven has heated up and finish cooking it to your preference of doneness – I cooked it for about half an hour.


  1. I like tri-tip and I like the ingredients you used. I wonder if I could do this on the grill. I *never* remember to take photos of my meals. I'm the worst.

  2. I've never cooked tri-tip. Sounds like a good marinade.

  3. Tri-tip is a cut of meat that I thought originated in California mainly for grilling. It seems to be spreading around the world! Some markets sell it already marinated. Your spice mix leans Asian -- some also lean Mexican, I think.

    best... mae at

  4. Despite being a vegetarian and knowing nothing about meat, your seasoning look good to me. I do not cook meat, but on occasion I will bring some in already cooked for the family on a holiday. Otherwise I run a strictly vegetarian kitchen

  5. I love a good tri-tip, I'm going to try your recipe.

  6. My husband loves tri-tip... So I will have to try this recipe for him.


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