Ingredients
Equipment
Method
- Trim excess fat from the tri tip, leaving about a 1/4-inch fat cap for flavor.
- Combine Kinder's Original 46 Marinade, olive oil, minced garlic, black pepper, salt, and smoked paprika in a bowl.
- Place the tri tip in a large resealable bag or glass dish. Pour the marinade over, coat completely, then seal.
- Refrigerate for 4-8 hours (or overnight). Turn the bag or flip the meat a couple times if you can.
- Pull the tri tip from the fridge 30 minutes before grilling to take the chill off.
- Set up your grill for two-zone cooking: one side on high (450-500°F), one side on medium-low (250-300°F).
- Remove the tri tip from the marinade and pat dry with paper towels. Patting dry helps the sear.
- Sear over high heat for 5-7 minutes per side until deeply charred and crusty.
- Move to the cool zone, close the lid, and continue cooking 20-30 minutes, flipping once, until you hit 130-135°F for medium-rare or 140-145°F for medium.
- Remove from grill and tent loosely with foil. Rest 10-15 minutes — this is not optional.
- Identify both grain directions in the tri tip (the grain changes partway through the roast). Slice across both grains at a 45-degree angle into thin strips.
- Serve immediately, spooning any resting juices over the slices.
Nutrition
Notes
- Find both grain directions before you cut — Tri tip has a seam where two grain directions meet partway through the roast. Locate it before slicing. Cut against both grains at a 45-degree angle — this is what makes tri tip tender, not chewy.
- Two-zone setup is non-negotiable — Sear over high heat (450-500°F) for the crust, then move to the cool side (250-300°F) to finish. Trying to cook this through on direct heat alone burns the outside before the center reaches temp.
- Pat completely dry before the sear — Pull the tri tip from the marinade and dry it thoroughly with paper towels. Surface moisture turns to steam on the grill and kills the crust.
- One more hit of seasoning right before the sear — The marinade builds the base. A final crack of salt and black pepper immediately before the tri tip goes over high heat adds an extra bark layer you won't get from the marinade alone.
- Rest is not optional — Pull at temp and tent loosely with foil for 10-15 minutes. Slicing early forces all the juice out onto the board. Wait, then slice.
- Plan for leftovers — Cold tri tip the next day makes exceptional tacos, French dip sandwiches, and grain bowls. If you're cooking 3-4 pounds, you want what's left.
- Slice thin and serve while it's still hot. Chimichurri or a sharp salsa verde alongside is the move — the herbaceous acid cuts the fat and makes every bite brighter.
- Build a platter: sliced tri tip at the center, roasted garlic potatoes and charred broccolini around the edges, chimichurri in a small bowl for dipping. This needs no pitch.
- Leftover tri tip holds up the next day. Heat slices in the reserved drippings with a splash of beef broth over medium-low, pile onto crusty rolls for French dip sandwiches, or chop and tuck into tacos with pickled onion and salsa verde. The Kinder's marinade flavor deepens overnight.
- Fridge: Store sliced or whole leftover tri tip in an airtight container with any collected resting juices for up to 3 days. The juices keep moisture in the meat and carry the full marinade flavor.
- Freezer: Wrap tightly in foil, then in a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Low and slow. A covered skillet over medium-low with a splash of beef broth, just until warmed through. High heat strips the moisture out fast — you'll end up with gray, dry slices instead of what you made.