In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.
re thoroughly mixed.
Transfer tri tip roast to marinade. Poke both
ith tri-tip. Marinate at least two hours before desired grilling time.
Grilling
rown tri tip in the hot oil, working in 4 batches, until beef
oarse powder.
Rub the tri-tip on all sides with the
ith cooking spray. Season the tri-tip roast with garlic pepper seasoning
IME MARINADE: 1/2 cup beef broth, 1/3 cup fresh
ub (Lawry's), coat your tri tip roast with the salt, creating
arting to grill, take the tri-tip out of the refrigerator and
Place onion and beef tip in resealable plastic bag or glass dish.
Combine remaining ingredients.
Pour marinade over tri-tip beef mixture and place in refrigerator for 24 hours.
Turn beef occasionally.
Barbecue on medium heat until tri-tip is medium rare.
Preheat oven to 425 degrees F.
Combine olive oil, packed brown sugar, cracked black pepper, garlic, salt.
and thyme. Rub this seasoning mixture onto the beef roast.
Transfer to an oiled baking pan and bake uncovered, until internal temperature reaches 135 degrees for rare, 140\u00b0F for medium rare; 155\u00b0F for medium, approximately 20-30 minutes depending on thickness.
Tent loosely with aluminum foil; let stand 10 minutes.
Carve against the grain into thin slices.
ntire mixture all over the tri-tip. Refrigerate at least an hour
he fridge.
For the Tri-Tip:
In a mixing bowl
Mix the salt, garlic and 3 types of pepper in a bag or small dish.
Fire up the barbecue and place the tri-tip, fat side down, on the grill when the coals are white-hot.
Sprinkle the meat with some of the seasoning and poke with a sharp fork a few times to allow the seasoning to seep into the meat.
Place the lid on the grill and wait 10 to 15 minutes before turning the meat over. Repeat the sprinkling/poking process.
Wait 40 to 45 minutes for the beef to be ready.
Cut away the fat and slice into 1/4-inch thick slices.
ogether in a bowl. Place beef in a glass baking dish
oarse paste.
Pat the tri-tip dry with a paper towel
Salt and pepper Tri-Tip and barbecue until rare.
When meat cools, slice thin.
Place in bottom of 9 x 13-inch baking dish. Heat all 3 cans of soup in saucepan until smooth.
Pour over sliced meat.
Cover tightly with foil.
Bake at 300\u00b0 for 1 1/2 to 2 hours.
Delicious.
o wine mixture.
Wipe beef with a damp towel and
Roll Tri-Tip in Pappy's seasoning.
lemon pepper, seasoned salt, and beef bouillon together in a small