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                                             Texas Tri Tip


2 (4 pound) beef tri-tip roasts, trimmed              ½ cup Worcestershire sauce

1 cup dark lager (such as Shiner® Bock)              ¼ cup ground black pepper

1 cup lemon juice                                                   ¼ cup garlic salt

½ cup olive oil                                                        ¼ cup garlic powder

½ cup white sugar                                                  ¼ cup onion powder


  • 1 tablespoon cayenne pepper, or to taste

  • Place tri-tips in one or two gallon-sized zip-top bags or in a large sealed container.

  • Whisk lager, lemon juice, olive oil, sugar, Worcestershire sauce, pepper, garlic salt, garlic powder, onion powder, and cayenne pepper together. Pour marinade over the tri-tips. Seal, squeezing out as much air as possible. Refrigerate, flipping once halfway, 8 hours to overnight.

  • Lightly oil the grate of an outdoor grill. Arrange coals or mesquite wood on one side of the grill and preheat to 375 degrees F (190 degrees C).

  • Remove tri-tips from the marinade and place directly over the wood or coals. Sear for 1 to 2 minutes per side. Move tri-tips to the opposite side of the grill, cover, and grill until desired doneness is reached, about 45 minutes for medium-rare.

  • Transfer to a cutting board, wrap in foil, and let rest for 10 to 15 minutes. Unwrap and slice across the grain.

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