Grilled Tri Tip with Original 46 Marinade
Grilled Tri Tip with Original 46 Marinade
Grilled tri tip is the cut that made California BBQ its own thing. Triangular, beefier than sirloin, big enough to feed a table, and it rewards patience. This one soaks for 4–8 hours in Kinder’s Original 46 Marinade, building deep, layered flavor into the meat before the grill ever gets involved. Sear it hard over high heat. Move it to the cooler zone. Pull it at temperature, rest it under foil, then slice it against the grain. That’s the entire playbook.
Marinade matters far more on tri-tip than on a ribeye, because the cut is lean enough to actually want the help. Compare it against the rest of the steak recipes.
Original 46 is the only seasoning this tri tip needs. The blend, savory, tangy, with a subtle herby depth, penetrates the meat during the marinade and keeps it juicy through the sear. You’re not seasoning the surface. You’re building flavor through the whole roast.
The two-zone grill setup is non-negotiable. You need the high-heat zone for the crust, 5–7 minutes per side until properly charred, and the low zone to bring the interior up to temperature without drying it out. Target 130–135°F for medium-rare. That’s where tri tip is at its best: juicy, deeply beefy, and worth every minute of the marinade time.
Resting is not optional. Ten to fifteen minutes under foil lets the juices redistribute so the first slice doesn’t drain the roast. And before you cut: tri tip has two grain directions. Find the center where they meet, split the roast there, and slice each half perpendicular to its own grain. That move alone separates good tri tip from great tri tip.
Serve it as a California BBQ platter, fill tacos, or plate it steakhouse-style with roasted garlic mashed potatoes. The Kinder’s Original 46 gives it the flexibility to go in any direction.
Flavor First.
Grilled Tri Tip with Original 46 Marinade
Ingredients
Equipment
Method
- Trim excess fat from the tri tip, leaving about ¼ inch fat cap. In a bowl, combine Kinder’s Original 46 Marinade, olive oil, minced garlic, black pepper, salt, and smoked paprika.
- Place tri tip in a large resealable bag or glass dish. Pour marinade over the meat, ensuring it’s completely coated. Seal and refrigerate 4–8 hours, turning occasionally. For best results, marinate overnight.
- Remove tri tip from the fridge 30 minutes before grilling to come to room temperature.
- Preheat grill for two-zone cooking: one side on high heat (450–500°F) and one side on medium-low (250–300°F).
- Remove tri tip from marinade, letting excess drip off. Pat dry with paper towels.
- Sear over high heat 5–7 minutes per side until nicely charred.
- Move to the cooler side of the grill. Close the lid and continue cooking 20–30 minutes, turning once halfway, until internal temperature reaches 130–135°F for medium-rare (recommended) or 140–145°F for medium.
- Remove from grill and tent with foil. Rest 10–15 minutes. Slice against the grain at a 45-degree angle into thin strips and serve immediately.
Nutrition
Notes
- Identify both grain directions before you cut — Tri tip has two sections with different grain runs. Find where they meet in the center, split the roast there, and slice each section against its own grain. This is the single most impactful technique move for tender results.
- Marinade overnight for maximum depth — Four hours is the minimum. Overnight gives the Kinder’s Original 46 time to fully penetrate the roast. Both work — but the overnight version is noticeably more flavorful all the way through.
- Pat the meat dry before it hits the grill — Excess marinade on the surface will steam instead of sear. Use paper towels and get it as dry as possible. You want a crust, not a braise.
- Pull it at 130–135°F, not beyond — Use an instant-read thermometer. Medium-rare is where this cut is juicy and tender. Push past that and tri tip gets tough fast. The temperature is the technique.
- Save the drippings — Whatever accumulates on the cutting board while the roast rests is free sauce. Spoon it over the sliced meat before serving.
- Tent the foil properly and hold the full 10–15 minutes — Slice too early and you lose the juiciness you spent hours building into this roast.
- California BBQ plate: slice thin, fan across a wooden board, and serve alongside grilled asparagus and thick-cut garlic bread. The char and the tang from the Original 46 carry the whole plate — keep it simple and let the beef lead.
- For tri tip tacos, slice thin against the grain and load into warmed corn tortillas with sliced avocado, fresh cilantro, and a squeeze of lime. The marinade’s savory depth holds up to whatever you pile on.
- For a steakhouse-style dinner at home, roasted garlic mashed potatoes and a simple arugula salad with lemon and shaved Parmesan are the right call. The tri tip is rich enough to carry the plate without needing much else.
- Leftover tri tip makes outstanding sandwiches the next day — pile it on a toasted roll with horseradish or aioli.
- Store sliced tri tip in an airtight container with any accumulated juices in the fridge for up to 4 days. The juices matter — they keep the meat moist and give you something to work with when reheating.
- To reheat: warm in a covered skillet over medium-low heat with a splash of beef broth, about 3–5 minutes. Keep the heat low. High heat tightens the meat and you can’t reverse that. If you’re using leftovers for tacos or sandwiches, a quick warm-through is all you need.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What is tri tip and why is it worth grilling?
Tri tip is a triangular cut from the bottom sirloin, lean, moderately tender, and big on beefy flavor. It’s the centerpiece of Central California BBQ culture and one of the better values in beef when you’re feeding a crowd. Unlike steaks, it needs a sear-then-finish approach: high heat for the crust, indirect heat to bring the center up without overcooking the outside.
What internal temperature should I pull tri tip at?
130–135°F for medium-rare, that’s the sweet spot for this cut. The meat is juicy, tender, and at full flavor. At 140–145°F (medium) it’s still solid. Cook it past that and tri tip gets tough fast. Always rest it 10–15 minutes under foil before slicing so the juices stay in the meat, not on the board.
How do I slice tri tip correctly?
Tri tip has two grain directions that meet near the center of the roast. Slice with the grain and the meat is chewy regardless of how well it was cooked. Find where the grain directions change, cut the roast in half there, then slice each half perpendicular to its own grain at a 45-degree angle in thin strips.
How long should I marinate tri tip in Kinder’s Original 46?
Minimum 4 hours, overnight is better. The marinade needs time to penetrate the full thickness of the roast, and the difference between 4 hours and overnight is noticeable in the flavor all the way through. Don’t compress below 4 hours; the Kinder’s blend needs contact time to work.
Can I make this without a two-zone grill setup?
You need both zones, on a gas grill, run one or two burners on high and leave one side off; on charcoal, bank the coals to one side. Without the indirect zone, you’ll overcook the exterior before the center comes up to temperature. Two zones is the only way to get the char and the right internal temp at the same time.
What’s the best way to use leftover grilled tri tip?
Slice thin for a sandwich on a toasted roll with horseradish or aioli. Load into corn tortillas for quick tacos with whatever you have on hand. Chop and toss into a grain bowl or a salad, the Original 46 marinade gives the meat enough flavor that cold leftovers hold up on their own.
More like this: Grilling Recipes · Game Day Recipes
One Good Recipe a Week
No spam, no life stories. A recipe worth cooking, in your inbox.
