Come to find out, it’s quite hard to find tri-tip steak anywhere, except for the west coast. Californians have known of the amazing taste of this cut of meat for years; in fact, the majority of the country’s supply of this cut is shipped directly to them. But the secret is out and this recipe will have you running to your local butcher to have get your hands on some tri-tip!
If you can’t find tri-tip at your local grocery store, try going to a specialty grocers (even Whole Foods or Trader Joe’s may have it) or having your local butcher specialty order the cut for you. Up here in the mountains, we don’t have the luxury of the aforementioned specialty grocers (but we’re okay with that), so getting this cut of meat specialty ordered is the only way to go. I’m planning on heading over to Kremmling meat market here soon to see if they’ll specialty order it for me before the summer ends.
What makes this recipe so amazing? Definitely the Dr. Pepper – that’s the southern girl in me – but also the Grand Marnier, Tequila, and citrus (is your mouth watering yet)… and definitely the idea of trying a new cut of meat. If you try it, let me know what you think.
Dr Pepper Tri-Tip Steak
- 1 2 1/2 lb Tri-Tip Steak Trimmed, Rinsed, and Patted Dry
- 1 cup Dr. Pepper
- 1/2 cup Olive Oil
- 1/4 cup Tequila Silver
- 1 tbls Orange Zest
- 1/4 cup Orange Juice
- 1 Lime Zest and Juice
- 1 tbls Oregano Fresh
- 1 tsp Crushed Red Pepper
- 1/4 cup Tomato Paste
- 1 cup Onion Thinly Cliced
- 1 tbls Garlic Minced
- 2 tbls Grand Marnier
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- Mix all ingredients in a large bowl and blend well. In a gallon-size ziplock plastic bag, combine all ingredients, add trip-tip and seal bag. Refrigerate overnight.
- Heat gas grill to 400 degrees. Remove tri-tip from marinade and lay on the hot grill; discard remaining marinade. Cook for 5 minutes. Turn over and grill for another 7 minutes. Turn occasionally and continue cooking until internal temperature reaches 130 degrees.
- Allow to rest 10-15 minutes, then cut across the grain into thin slanting slices.
- The sugar content of the marinade will make for a dark crust.