Sep 09 2026
Restaurants›Frank's BBQ: Catering & Restaurant›Tri – Tip Recipe

Tri – Tip Recipe

Inspired by Frank's BBQ: Catering & Restaurant
Time2h
Serves4

Make Tri – Tip Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Rub

Grilling / Finish

Optional Sauce (Chimichurri-style)

Method

Marinade & Rub

  1. 1

    Prepare marinade

    In a small bowl whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs lemon juice, 1 tbs brown sugar, minced garlic, smoked paprika, dried thyme and crushed red pepper flakes until sugar dissolves and mixture is homogenous.

  2. 2

    Season tri-tip

    Pat the 2 lb tri-tip dry with paper towels. Rub the coarse kosher salt and freshly ground black pepper evenly over all surfaces of the roast.

  3. 3

    Marinate

    Place the tri-tip in a shallow dish or resealable bag. Pour the marinade over the meat, massaging it so it coats completely. Cover and refrigerate for at least 2 hours and up to 8 hours. If short on time, let rest at room temperature for 30 minutes after removing from fridge before grilling.

Grilling / Finish

  1. 4

    Preheat grill

    Prepare a two-zone fire on a gas or charcoal grill: one side high heat (direct) and one side medium-low (indirect). Preheat until the hot side reaches about 500°F and the cooler side about 300–350°F. Oil the grill grates with a paper towel lightly dipped in vegetable oil and tongs.

  2. 5

    Sear

    Pat excess marinade off the tri-tip. Place the tri-tip fat-side down on the hot direct side of the grill. Sear for 3–4 minutes per side, turning to develop a deep brown crust and nice grill marks. Keep the lid open while searing to maintain high heat and watch for flare-ups.

  3. 6

    Indirect roast

    Move the tri-tip to the cooler indirect side, fat-side up. Close the lid and cook until internal temperature reaches about 125°F for medium-rare (about 20–30 minutes depending on thickness) or 135°F for medium. Use an instant-read thermometer inserted into the thickest part, avoiding any fat pockets.

  4. 7

    Butter finish & rest

    When desired temperature is reached, transfer the tri-tip to a cutting board. Immediately top with the 2 tbs unsalted butter to melt over the roast. Tent loosely with foil and rest for 10–15 minutes to let juices redistribute.

  5. 8

    Slice & garnish

    Identify the grain of the meat and slice the tri-tip thinly across the grain into 1/4-inch thick slices. Arrange on a platter and sprinkle with chopped fresh parsley if using. Serve with chimichurri or pan juices.

Optional Sauce (Chimichurri-style)

  1. 9

    Make chimichurri

    While the tri-tip rests, combine 1/2 cup finely chopped parsley, 1/4 cup finely chopped cilantro, 1 tbs red wine vinegar, 2 tbs olive oil, 1 tsp minced garlic, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Stir to combine and adjust seasoning to taste. Let sit 5–10 minutes to meld flavors.

  2. 10

    Serve

    Spoon chimichurri over sliced tri-tip or serve on the side.

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