Savory Grilled Mediterranean Beef Tri-Tip with Zesty Marinade
Elevate your grill game with this Savory Grilled Mediterranean Beef Tri-Tip, marinated to perfection in a flavorful blend of fresh lemon juice, aromatic herbs, and rich olive oil. This mouth-watering roast is ideal for gatherings, combining the bold flavors of Mediterranean cuisine with the succulent tenderness of beef tri-tip. Serve it sliced alongside grilled vegetables, crusty French bread, and a refreshing salad for a complete and satisfying meal that your guests will rave about. Perfect for summer barbecues or special occasions, this dish promises to impress and delight.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Fresh lemon juice
1/2 cup (Freshly squeezed)
Red wine vinegar
1/3 cup (N/A)
Garlic cloves
2 (Finely chopped)
Oregano
2 tablespoons (Finely chopped)
Salt
1/2 teaspoon (N/A)
Black pepper
1/2 teaspoon (N/A)
Olive oil
1 cup (N/A)
Beef tri-tip roast
2 lbs (N/A)
Instructions
1
Prepare the Mediterranean Marinade by combining fresh lemon juice, red wine vinegar, finely chopped garlic, chopped oregano, salt, and pepper in a blender. Blend until the ingredients are well integrated.
2
With the blender running, slowly drizzle in the olive oil to create a smooth, emulsified marinade. Once combined, transfer to a glass container, cover, and refrigerate until ready for use.
3
Place the beef tri-tip roast in a large glass dish and pour the marinade over it, ensuring it is evenly coated on all sides. Cover the dish with plastic wrap and refrigerate for a minimum of 6 hours and up to 24 hours for maximum flavor.
4
Preheat your grill to medium heat, preparing for direct grilling. Remove the roast from the marinade and allow it to come to room temperature for about 30 minutes before grilling.
5
Grill the tri-tip roast for approximately 35 to 40 minutes, turning occasionally, until it reaches your desired level of doneness (140°F for rare, 160°F for medium). During the last 10 to 15 minutes of grilling, brush the roast with the reserved marinade.
6
Once done, remove from the grill and let it rest for 10 minutes before slicing. Serve with your choice of sides, such as roasted vegetables, fresh salad, or warm French bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is a 2 lb beef tri-tip roast.
How long should the beef tri-tip be marinated?
For maximum flavor, the beef should be marinated for a minimum of 6 hours and up to 24 hours.
What are the primary ingredients in the zesty marinade?
The marinade consists of fresh lemon juice, red wine vinegar, garlic, oregano, salt, pepper, and olive oil.
What is the recommended internal temperature for a rare tri-tip?
The recommended internal temperature for rare beef tri-tip is 140°F.
What temperature should the grill be set to?
The grill should be preheated to medium heat for direct grilling.
How much olive oil is required for the marinade?
The recipe calls for 1 cup of olive oil.
How should the garlic be prepared for the marinade?
The garlic cloves should be finely chopped before being added to the blender.
What is the total grilling time for the tri-tip roast?
The tri-tip roast should be grilled for approximately 35 to 40 minutes.
Should the meat be cooked straight from the refrigerator?
No, you should allow the roast to come to room temperature for about 30 minutes before placing it on the grill.
How long should the meat rest after grilling?
The beef should rest for 10 minutes before slicing to allow the juices to redistribute.
When should you brush the roast with the reserved marinade?
Brush the roast with the reserved marinade during the last 10 to 15 minutes of grilling.
What internal temperature indicates a medium level of doneness?
An internal temperature of 160°F indicates that the tri-tip is cooked to medium.
How is the marinade emulsified?
The marinade is emulsified by slowly drizzling the olive oil into the blender while it is running.
What type of vinegar is used in this Mediterranean recipe?
Red wine vinegar is used to provide the necessary acidity in the marinade.
Can I use bottled lemon juice?
The recipe specifically calls for 1/2 cup of fresh lemon juice for the best flavor profile.
What kind of herbs are used in the marinade?
The recipe uses 2 tablespoons of finely chopped oregano.
What sides are suggested to serve with the Mediterranean beef?
Suggested sides include grilled vegetables, crusty French bread, and a refreshing salad.
How should the beef be placed in the marinade?
Place the beef in a large glass dish and pour the marinade over it, ensuring it is evenly coated on all sides.
What is the texture of the finished marinade?
The finished marinade should be smooth and emulsified after the oil is drizzled in.
Is this recipe suitable for summer barbecues?
Yes, it is described as perfect for summer barbecues or special occasions.
What equipment is needed to make the marinade?
You will need a blender to properly integrate the ingredients and emulsify the oil.
How much oregano is used?
The recipe requires 2 tablespoons of finely chopped oregano.
What kind of salt and pepper measurements are needed?
The recipe calls for 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
What type of dish should be used for marinating?
A large glass dish is recommended for marinating the beef tri-tip roast.
How should the tri-tip be handled during grilling?
The tri-tip should be turned occasionally to ensure even cooking throughout the 35 to 40 minute duration.
Is this recipe good for gatherings?
Yes, it is specifically mentioned as being ideal for gatherings and entertaining guests.
How much tri-tip roast is needed?
The recipe is designed for a 2 lb beef tri-tip roast.
What is the flavor profile of this dish?
The dish features bold Mediterranean flavors including citrus, aromatic herbs, and garlic.
Should the marinade be stored in a specific container?
After blending, the marinade should be transferred to a glass container and refrigerated until ready for use.
How should the beef be sliced?
The beef should be sliced only after it has finished its 10-minute resting period to maintain its succulence.