As the rain drenched our garden beds and lawn on Mother's Day afternoon, all we wanted was to be nestled inside together, but the dinner hour was looming. Earlier in the day, we prepared a marinade for the tri-tip steaks we bought the day before and we were determined to grill them, despite the falling cats and dogs. My husband, determined that I should lift a minimal number of fingers on Mother's Day, braved the weather for the sake of a well-cooked steak. Now that is what I call dedication.
The marinade is rich with the flavors of molasses, soy sauce, ginger, garlic and chili powder. Truthfully, it would make dirt taste good, but I recommend trying it with steak, chicken thighs or pork tenderloin. Once the steaks are grilled, the reserved marinade and juices from the cooked steak are boiled into a sweet and savory thickened sauce that can be drizzled over the meat upon serving.
Tri-tip steaks are particularly popular in California, but the reputation of this tender and flavorful cut is gradually spreading eastward. It is a small triangle that is cut from the bottom sirloin and is similar to, or can be found under the name of triangle, Santa Maria, Newport or culotte steak. If none of these are available, flank steak can be substituted.
The recipe:
In a large glass bowl or container, whisk together brown sugar, molasses, soy sauce, rice vinegar, garlic, ginger and chili powder until the sugar is dissolved.
Place tri-tip steaks in the marinade and turn until completely coated. Let marinate for about 1 hour, covered, turning the steak occasionally.
Preheat grill to medium-high heat and brush with canola oil.
Place the steaks on the grill (do not discard the marinade) and cook until desired degree of doneness is reached, about 5 minutes per side, depending on the thickness of the steaks. Remove steak from the grill and let rest for 10 to 15 minutes before slicing.
Transfer the marinade and any juices collected from the cooked steaks to a small saucepan. Bring to a low boil and let cook for about 10 minutes. Serve with the steak.
Other grilled steak recipes:
Cookin' Canuck's Grilled Flank Steak Salad with Chimichurri Dressing
Cookin' Canuck's Soy-Ginger Marinated Flank Steak
Guilty Kitchen's Skirt Steak Fajitas
Eclectic Recipes' Margarita Marinated Grilled Steak
For the Love of Cooking's Grilled Steak with Avocado Sauce
Printable Recipe
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Grilled Tri-Tip Steak with Molasses Chili Marinade Recipe
Ingredients
- ¼ cup brown sugar
- ¼ cup molasses
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 5 cloves garlic peeled and smashed
- 1 tablespoon peeled and chopped fresh ginger
- 1 tablespoon chili powder
- ¼ teaspoon freshly ground black pepper
- 2 pounds tri-tip steaks
Instructions
- In a large glass bowl or container, whisk together brown sugar, molasses, soy sauce, rice vinegar, garlic, ginger, chili powder and freshly ground black pepper until the sugar is dissolved.
- Place tri-tip steaks in the marinade and turn until completely coated. Let marinate for about 1 hour, covered, turning the steak occasionally.
- Preheat grill to medium-high heat and brush with canola oil.
- Place the steaks on the grill (do not discard the marinade) and cook until desired degree of doneness is reached, about 5 minutes per side, depending on the thickness of the steaks. Remove steak from the grill and let rest for 10 to 15 minutes before slicing.
- Transfer the marinade and any juices collected from the cooked steaks to a small saucepan. Bring to a low boil and let cook for about 10 minutes. Serve with the steak.
Nutrition
Dave S
I have no idea if you are still reading these comments, but I have been making this recipe for many years... probably close to when you first published it.
I have friends who I made this for, back around 2012 or 2013, and they still talk about it! It's been one of my go-to recipes for steak.
Dara
Hi Dave, I'm so happy to hear that! Thanks so much for taking the time to let me know. It's a long-time favorite around here, too.
Jack
As the rain drenched our garden beds and lawn on Mother’s Day afternoon, all we wanted was to be nestled inside together, but the dinner hour was looming. Earlier in the day, we prepared a marinade for the tri-tip steaks we bought the day before and we were determined to grill them, despite the falling cats and dogs. My husband, determined that I should lift a minimal number of fingers on Mother’s Day, braved the weather for the sake of a well-cooked steak. Now that is what I call dedication.