This is perhaps my all time favorite beef marinade. It works equally well with tri-tip as it does with flank or skirt steak. It's got a hint of heat, a dash of sweet, some great salt, and the lime and tomato work together to break down some of the toughness you can find with this cut of meat. Once cooked, the subtle flavors of the meat compliment so many things without overpowering other flavors, that I've used as a base for many different recipes. From beef fajitas to skirt steak topped with chimichurri sauce; a cous-cous steak salad to a cheese steak sandwich, it's a versatile* marinade you need to have in your repitoire. Plus, it's super easy to make, and you can use the left over ingredients to make yourself an actual Bloody Mary while you wait.
2 tri-tip cuts of beef, approximately 4lbs of meat
4 cups of tomato juice
1/4 cup of grapeseed oil
1/8 cup Worcestershire sauce
2 Tablespoons creamy horseradish
1 TBlsp celery seed
1 tsp celery salt
Juice of 1 lime
2 tsp white pepper
I garlic clove, minced
2 tsp salt
Dash of Tabasco sauce
Place tri-tip in a large (gallon) ziplock bag. Pour in tomato juice, oil, Worchestershire, and lime. Add dry ingredients. Seal bag, omitting all air, and manipulate liquid around meat until combined. Place in fridge for 4-6 hours. 1/2 hour before grilling, remove meat, pat dry, and let sit out to rest.
Grill on a medium flame, turning every 8 or so minutes, until meat feels firm, but still has some give. (About 25 minutes). Remove from heat and lest rest for 20 minutes. Carve against the grain.
*lest you think I was over confident about its versatility, we originally served this particular tri-tip as fajitas with grilled veggies. Today I repurposed it as a salad tossed with leftover taco toppings, rose vinegar, evoo, and topped with smoked sea salt. It's the marinade that keeps on giving.