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
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.
averagebetty
We had a cool, rainy Mother's Day (down in San Diego) too... I can imagine that marinade would make dirt taste good! Beautiful!
Dara (Cookin' Canuck)
Thanks, Sara. This marinade has become our new favorite and it's good on almost anything.
Maria
Love the marinade!
Dara (Cookin' Canuck)
Thanks, Maria.
Sommer@ASpicyPerspective
Oh my goodness, if only I could reach out and grab it! There's nothing quite like a well-cooked steak, and I bet the ginger gives it a good kick.
Dara (Cookin' Canuck)
Thanks, Sommer. Yes, the ginger really does add a great flavor to this marinade.
Rachel @ Baked by Rachel
I haven't had steak in far too long. I think I need to fix that 🙂 And I absolutely love that this calls for so much garlic mmm mmm!
Dara (Cookin' Canuck)
We don't have steak very often but always appreciate the flavor when we do.
Mushrooms Canada
YUM! Such a flavourful marinade! I was tempted to use my new BBQ this weekend, but ended up not having any time... or meat for that matter! I will have to try this once I have some steak on hand!
- Brittany
Dara (Cookin' Canuck)
Have fun with that new barbecue. It sounds as though you've got a great grilling season in front of you.
Maegan
I cannot wait to try this!
Dara (Cookin' Canuck)
Thank you, Maegan. I hope you enjoy it.
Niki
that looks awesome. this makes postponing the trip to the market worthwhile! thanks for sharing.
Dara (Cookin' Canuck)
Thanks, Niki.
Pretend Chef
This is a great marinade recipe to have as a stand in for the standard Italian dressing. I am craving a juicy steak now. Yummy!
Dara (Cookin' Canuck)
Most of the marinades I use involve soy sauce and rice vinegar, but I have to say that this is my favorite of all the ones I've tried.
bellini
Tri tip is so tender and juicey. I have never found individual ones but (more like a flank) but I will definitely keep my eyes open.
Dara (Cookin' Canuck)
You could use a tri-tip roast and cut it into steak-sized pieces, or use a flank steak.
Averie (LoveVeggiesAndYoga)
the marinade sounds delish!
Dara (Cookin' Canuck)
Thanks, Averie.