Cookout Week: Marinated Tri-Tip

Summer's in full swing, and Fourth of July cookouts are just around the corner. To celebrate, this week we have a handful of great dishes for summer parties.

This marinated tri-tip is a favorite of mine, originally posted last spring. It's a simple preparation that brings out the best of this lean, tender, and inexpensive cut. It cooks in mere minutes on the grill, and the leftovers -- if there are any -- are fantastic.

Growing up on the East Coast, I had never heard of tri-tip. Apparently it's a West Coast thing, but is spreading in popularity in the U.S. It's also known as triangle roast, triangle tip, or bottom sirloin butt; if you don't spot it where you buy meat, ask the butcher. It's worth hunting down.

Marinated Tri-Tip

I top the grilled slices with sliced scallions from the garden. A little green decoration on top makes me think it’s healthier than it is.

2 tablespoons low-sodium soy sauce
1 tablespoon olive oil
1 tablespoon water
2-3 cloves garlic, chopped
black pepper
2 pounds beef tri-tip, cut into 1/2-inch slices

Stir together the soy sauce, olive oil, water, garlic, and pepper in a bowl. Add the tri-tip slices, cover, and marinate in the refrigerator at least four hours.

Oil the grates of a medium-hot grill. Grill slices 3 to 5 minutes on each side, or until they’re done to your liking.