Beer-Marinated Tri-Tip
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
6
Serve the tri-tip with grilled Yukon Gold potato wedges. Parboil the potatoes in salted water for about 10 minutes, then grill alongside the beef, turning occasionally so they brown on all sides and become fork-tender.
Ingredients:
- 1 cup lager beer
- 2 Tbs. olive oil
- 1 Tbs. chili powder
- 2 tsp. dried oregano
- 1 tsp. ground cumin
- 3/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 2 tri-tip beef steaks, each about 1 lb.
Directions:
Marinate the tri-tip
In a large bowl, whisk together the beer, olive oil, chili powder, oregano, cumin, salt and pepper. Stir in the onion and garlic. Add the beef and turn to coat evenly. Cover and let stand while the grill heats. (The beef can be refrigerated for up to 8 hours; turn occasionally in the marinade.)
Prepare the grill
Prepare a medium-hot fire in a grill. If using a gas grill, turn one burner on medium and the other burner(s) on high. If using a charcoal grill, spread the coals into a slope.
Grill the tri-tip
Lightly oil the grill rack. Remove the beef from the marinade and place it over the hottest area of the grill. Cover and grill, turning once, for 10 minutes. Move the beef to the cooler area of the grill, cover and grill until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, about 10 minutes more.
Transfer the meat to a cutting board and let stand for 3 to 5 minutes, then thinly slice across the grain and serve immediately. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).
In a large bowl, whisk together the beer, olive oil, chili powder, oregano, cumin, salt and pepper. Stir in the onion and garlic. Add the beef and turn to coat evenly. Cover and let stand while the grill heats. (The beef can be refrigerated for up to 8 hours; turn occasionally in the marinade.)
Prepare the grill
Prepare a medium-hot fire in a grill. If using a gas grill, turn one burner on medium and the other burner(s) on high. If using a charcoal grill, spread the coals into a slope.
Grill the tri-tip
Lightly oil the grill rack. Remove the beef from the marinade and place it over the hottest area of the grill. Cover and grill, turning once, for 10 minutes. Move the beef to the cooler area of the grill, cover and grill until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, about 10 minutes more.
Transfer the meat to a cutting board and let stand for 3 to 5 minutes, then thinly slice across the grain and serve immediately. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).
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