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Perfect Barbecue Tri-Tip Steak
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Tri-tip steak coated with balsamic vinegar and rub of fresh garlic and thyme with salt, pepper, and red pepper flakes. Perfectly grilled on the barbecue.
Course: Dinner
Cuisine: Barbecue
Servings: 4 -8
Author: Emily
  • Tri-tip steak about a 3 pound roast
  • 6-8 tbsp Balsamic vinegar
  • 2 tbsp olive oil
  • 5 cloves fresh garlic minced
  • 3-4 sprigs fresh thyme stems removed
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  1. Place tri-tip steak in a 9x13 baking dish. Pat steak dry with paper towels.
  2. Slowly pour balsamic vinegar and oil on tri-tip. Flipping and coating nicely.
  3. Sprinkle with salt, pepper, and red pepper flakes.
  4. Press garlic and thyme leaves onto tri-tip.
  5. Allow tri-tip to marinate for about 1 hour at room temperature.
  6. Turn barbecue on high. Let barbecue preheat with lid closed until 450F or more.
  7. Turn 1 burner off and place tri-tip on barbecue over the off burner, out of direct flames. This will give you nice sear marks without burning. Close the lid and do not disturb for 20 min. Note: with 1 burner off, you should maintain about 350F.
  8. After 20 min on the first side, turn your off burner back on to high. Now, turn off a different burner, and turn your tri-tip over and place over the newly turned off burner (again allowing a sear without burning) for about 20 min with lid closed.
  9. Turn all burners to low-medium, and cook tri-tip for another 15-20 minutes, depending on size of your tri-tip and desired doneness. Check steak every 5 minutes, turning as needed to maintain a crispy outside without burning.
  10. Tri-tip is done when internal temp of the thickest section reaches 140F degrees (Medium-Rare) or 155F degrees (Medium). Remove from grill and cover with foil to rest for 5 minutes.
  11. Cut into 1/3 inch strips across the grain (short direction) and enjoy