This is truly football food to feed the masses! Laz, our grocery buyer, is a great cook so we asked him what he is planning to make for Super Bowl Sunday. He said he would give us a tri-tip recipe that would “knock our socks off” and it certainly did. Marinated overnight in a savory-sweet concoction, this tri-tip is quick to cook on the grill. Our favorite way to enjoy it is thinly sliced on a sandwich made with a sourdough baguette. It also makes excellent leftovers.
Keep reading for Laz’s recipe.
LAZ’S KNOCK-YOUR-SOCKS-OFF BBQ TRI-TIP
Mollie Stone’s Markets Original Recipe
Feeds a crowd!
- 2 (4-5 lb) tri-tips, trimmed
- 1 cup olive oil
- 1/2 cup granulated sugar
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce
- 1/2 cup black pepper
- 1/2 cup garlic salt
- 1/2 onion, chopped
- 1 cup orange juice
- 1/2 cup white wine
- 1/2 cup paprika
- 1/2 cup crushed red pepper flakes
To make the marinade: Mix all ingredients (except the tri-tips) in a plastic Tupperware-type container with a seal-tight lid. Place the tri-tips on top of the marinade, cover and shake well. Refrigerate overnight, turning container once.
Next day: Remove container from the fridge and let tri-tips come to room temperature (about 45 minutes).
Preheat the grill to medium temperature and cook for about 15 minutes on each side or until desired temperature. Remove when done and let rest (tent with aluminum foil) for 10 minutes.
Cut across the grain and enjoy with your favorite side dish or make sandwiches…sourdough baguette is our favorite.