An Easy, Overnight Marinade for Tri-Tip!
Instead of buying your tri-tip already seasoned with less than appetizing ingredients, you can make your own in about 5 minutes! I look for organic and pasture-raised tri-tip whenever possible. The better quality tastes better and provides more nutrients to your body.
You can cook the tri-tip on the grill for a crispier outside or bake in the oven for a convenient, tasty dinner. Try pairing this tri-tip with the Dill Carrots! They are a perfect match.
For Low FODMAP be sure to use a Garlic Infused Olive Oil to get that garlic flavor without the bloating.
Tri-Tip Marinade
Easy marinade for flavorful tri-tip.
- Prep Time5 min
- Cook Time50 min
- Total Time55 min
- Serving Size8
Ingredients
- 2 lb tri-tip, organic pasture raised
- 1/2 cup organic olive oil
- 1/4 cup balsamic vinegar
- 4-5 garlic cloves, chopped small
- 1 red onion, chopped small
- 1 tsp basil
- 1 tsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 gallon zip lock bag
Low FODMAP Option
- 1 oz garlic infused olive oil (omit the chopped garlic)
- Omit the onions
Instructions
In a bowl combine the olive oil, garlic infused olive oil or your chopped garlic, balsamic vinegar, onions, basil, Italian seasoning, salt and pepper. Mix together with a fork.
Place your meat in a gallon size zip lock bag. Pour the marinade mixture into the bag. Seal the bag closed. Massage the meat with your hands to get the marinade to cover it thoroughly.
Store the tri-tip in the refrigerator overnight to allow the marinade to flavor it.
When ready to cook, let the meat sit out at room temp about 20-30 minutes. Heat oven to 385 degrees.
Place meat in a glass baking dish and cover with aluminum foil. Bake for 30 minutes.
At the 30 minute mark, remove the aluminum foil and continue cooking for another 25 minutes depending on how well done you want it. I like mine medium well. Outer pieces will be more done and the center pieces will be slightly more pink.
When done, let meat recapture it’s juices for about 5-10 minutes before cutting it. Cover it again with aluminum foil during this time.
Slice into thin pieces and serve. You can pour the juices from the baking dish over the meat.
Option: To cook on an outdoor Grill, the meat only needs 30 minutes. Flip it about halfway through. Let it sit covered with aluminum foil for 5-10 minutes when done before cutting it.
| Prep Time | 5 min |
| Cook Time | 60 min |
| Passive Time | 5 min |
| Servings |
people
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- 2 LB Tri Tip Organic, Pasture-Raised
- 1/2 cup Organic Olive Oil
- 1/4 cup Organic Balsamic Vinegar
- 1 oz. Garlic Infused Olive Oil
- 1 tsp Organic Basil
- 1 tsp Organic Italian Seasoning
- 1 tsp Salt
- 1 tsp Pepper
- 1 Gallon Zip Lock Bag
Ingredients
|
|
- In a bowl combine the olive oil, garlic infused olive oil, balsamic vinegar, basil, Italian seasoning, salt and pepper. Mix together with a fork.
- Place your meat in a gallon size zip lock bag. Pour the marinade mixture into the bag. Seal the bag closed. Massage the meat with your hands to get the marinade to cover it thoroughly.
- Store the tri-tip in the refrigerator overnight to allow the marinade to flavor it.
- When ready to cook, let the meat sit out at room temp about 20-30 minutes. Heat oven to 385 degrees.
- Place meat in a glass baking dish and cover with aluminum foil. Bake for 30 minutes.
- At the 30 minute mark, remove the aluminum foil and continue cooking for another 25 minutes depending on how well done you want it. I like mine medium well. Outer pieces will be more done and the center pieces will be slightly more pink.
- When done, let meat recapture it's juices for about 5-10 minutes before cutting it. Cover it again with aluminum foil during this time.
- Slice into thin pieces and serve. You can pour the juices from the baking dish over the meat.
- Option: To cook on an outdoor Grill, the meat only needs 30 minutes. Flip it about halfway through. Let it sit covered with aluminum foil for 5-10 minutes when done before cutting it.
