Beef Tri-Tip with Lime Marinade
Let's get grilling
1 Mix marinade ingredients and stir well. Marinate the tri-tip in the refrigerator for 4–12 hours.
2 Grind beef bouillon cubes into a powder. Remove tri-tip from marinade. Sprinkle an even coat of bouillon powder over entire tri-tip.
3 Build a charcoal fire on one side of grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature indirect cooking away from the coals. Grill tri-tip directly over coals (approximately 500˚F) for 4–5 minutes on each side. Transfer tri-tip away from the coals and cook with indirect heat (approximately 300˚F) for an additional 30 minutes. Internal temperature of tri-tip should reach 140–145˚F for medium rare–medium.
4 Remove tri-tip from grill and wrap in foil. Let beef rest for 15 minutes before removing from the foil and slicing.
Cooking for 6 people
beef tri-tip (approximately 3 pounds)
beef bouillon cubes
crushed red pepper flakes
Accent flavor enhancer (optional)
dark corn syrup
cayenne (red) pepper
Meals & Dishes: DinnerMeals & Dishes: Main CourseCooking Method: GrilledCredit: Chris LillyRegion: West: CaliforniaMain Ingredient: BeefMain Ingredient: SteakTagline: A sweet, tart marinade makes it so good.Expert's Note: One of the most popular items served at an authentic California barbecue is the beef tri-tip. In this recipe the beef is soaked in a native lim
Rated 1 out of 5 by Barchilon from Do the math. The ad touts a 40 minute preparation -- but we have to marinate the meat for 4-12 hours in the fridge. If we count on all our fingers and toes, and check our arithmetic twice, that comes out to more than 40 minutes.
Date published: 2020-09-24
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