The Dish | Marinated Tri-Tip with Cherry Tomato Relish

This recipe is delicious, and quick to prepare — just leave enough time so the meat can marinate for at least 8 hours. The plan-ahead element makes it ideal for company. Serve plain, or even better with the tomato relish recipe below. Serves 6.


For the tri-tip + marinade:

  • ½ cup red wine
  • ¼ cup extra virgin olive oil
  • ½ cup grainy Dijon mustard (like Grey Poupon Country Dijon)
  • 2 tablespoons chopped fresh rosemary
  • 6 large cloves garlic chopped
  • ½ teaspoon ground black pepper
  • 1 beef tri-tip, about 4 pounds
  • ½ teaspoon salt

Cherry Tomato Relish

If time allows, this tomato relish is dynamite with tri-tip. Once ingredients are combined, the mixture will need to macerate for 4-6 hours, so I usually tackle ahead of time while prepping the tri-tip marinade.

  • ¼ cup balsamic vinegar
  • 4 teaspoons chopped fresh oregano
  • ¾ cup olive oil
  • ⅛ cup drained, canned diced mild green chilies
  • 4 green onions finely chopped
  • 4 cups halved cherry tomatoes

For the steak + marinade:

  • Place all ingredients (except the tri-tip!) and salt in a food processor or blender and pulse for a minute to make the marinade.
  • Salt the meat and put into an pyrex dish large enough to accommodate the beef, but small enough the marinade coats most of it. Cover with a lid or press some wax paper over the top of dish to seal out as much air as possible. Transfer to the refrigerator and marinate for 8 hours or overnight — turning over meat once.
  • Preheat the grill to medium heat. Remove the tri-tip from the marinade and cook over medium heat, turning frequently and basting with marinade until medium rare, about 20-25 minutes.  
  • Transfer to a carving board and let sit for 10 minutes. Carve against the grain into thin slices.

For the relish:

  • Whisk vinegar and oregano in a medium bowl to blend. Gradually whisk in olive oil.  Mix in green chilies and and green onions. 
  • Cover and refrigerate for 4-6 hours or more to let vinaigrette mixture blend. 
  • Cut up cherry tomatoes and add to the relish vinaigrette an hour before serving.

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