2 lbs. Tri Tip steak (half the large Costco package)
3-4 T Montreal Steak Seasoning (purchase or use the recipe for Kalyn’s take on Montreal Steak Seasoning)
MARINADE INGREDIENTS
2 T fresh squeezed lime juice (one lime unless they’re puny)
2 T Worcestershire Sauce (Be sure to look for gluten-free Worcestershire sauce if needed)
2 T balsamic vinegar
1 tsp. minced garlic (can use garlic powder but I used minced garlic)
2 T olive oil
DIRECTIONS:
- Trim any visible fat on outside of Tri Tip pieces, and cut into serving size pieces if desired.
- Rub all sides of steak pieces with Montreal Steak Seasoning.
- Mix the add lime juice, Worcestershire sauce, balsamic vinegar, garlic, and olive oil (or you can mix it right in the container you marinate in like Carol does. Put steak into large Ziploc bag or plastic container with tight-fitting lid and add the marinade. Seal bag or plastic container and turn over a few times to mix marinade ingredients.
- Let steak marinate in refrigerator 8 – 24 hours.
- When ready to cook, take meat out of refrigerator, drain marinade, and let meat come to room temperature.
- Preheat gas or charcoal grill to high (you can only hold your hand there for a few seconds at that heat.)
- When steak is room temperature and grill is hot, put steak on grill. For nice grill marks, place steak at a diagonal to grill slats, after about 3 minutes, rotate 45 degrees on same side and cook a few more minutes. Turn steak over and cook until desired doneness.
- You can see from the photos that I like my meat fairly rare, and I cooked this tri tip just over 8 minutes, but actual cooking time will depend on grill temperature, thickness of the meat, meat temperature, and even the temperature of the air if cooking outside.
- With steak this thick, I recommend using an inexpensive instant-read meat thermometer to tell when it’s done. Here’s a chart showing recommended temperatures for various levels of doneness.
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