2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons seasoned rice wine vinegar
2 tablespoons prepared minced garlic
6 ounces (half bottle) of Lowry’s Herb & White Wine Marinade
1 Prime beef Tri-Tip steak (Each Tri-Tip steak about 1 ¾ to 2 lbs.
Mix the Worcestershire & soy sauces with the rice wine vinegar, minced garlic and Lowry’s Herb & White Wine Marinade together in a bowl. Place Tri-Tip steak in a sealable plastic bag and pour in marinade. Refrigerate for a minimum of 30 minutes up to two days. (For best results, perforate Tri-Tip steak with a fork or professional meat tenderizer prior to adding marinade.) If time allows, remove from refrigerator prior to grilling to allow meat to warm to room temperature.
Heat grill to high, remove Tri-Tip from bag and place directly over heat and grill on the first side for two minutes to sear and seal in juices. Turn over steak and repeat process. Apply excess marinade to the top of steak. As the Tri-Tip is an irregular shaped steak cut with one side thicker than the other, it helps to turn and re-baste steak periodically, moving it around the grill to assure heat is applied appropriately to thicker portions to produce even doneness.
For medium rare to medium, remove the Tri-Tip from heat when internal doneness reaches 120-125 degrees, cover with aluminum foil and let sit for 10-15 minutes to allow meat to settle. Note: overcooking Tri-Tip negatively changes the texture and flavor and toughens the meat.
When carving Tri-Tip, cut across the grain (easily visible in cooked Tri-Tip) of the steak in ¼”= ½” strips –or as thin slices as your carving allows, increasing tenderness.
Of note: Prime Tri-Tip is materially different in taste and texture than regular Tri-Tip and can be difficult to find. (Prime Tri-Tip is available at Old Time Meat & Deli Shop on Neal Street in Champaign.)