You don’t often see beef labeled “tri-tip” in your supermarket refrigerated meat case. This is the triangular shaped muscle of the bottom portion of the sirloin. This cut of beef is lean and slightly tougher than the more expensive cuts, such as the rib-eye or tenderloin. Yet, it still has plenty of flavor and is a great value. It is also an excellent source of protein, iron, vitamin B-12, and not too much fat.
Tri-tip is often ground for use in lean hamburger mixes. Sold whole, it can be roasted in an oven or grilled on a Foreman Indoor Outdoor Grill. If you are looking for tri-tip to prepare on your George Foreman Basic Grill, ask your butcher to cut some 1/2 inch thick steaks from the wider end of the muscle. Each steak should be approximately 4 ounces. A quarter of a pound is a reasonably sized portion for one person.
Because the tri-tip is lean, many chefs recommend marinating it overnight in a solution of red wine, soy sauce, and seasonings. I am not a huge proponent of marinating this cut of the sirloin because it can become too wet and will steam as it cooks on a contact grill. If you do want to marinate the meat, I would suggest doing it for just 2 to 4 hours before grilling to soften the tissue.
The recipe developed here for the Foreman Grill is super basic. You just need to give the meat time to rest before and after grilling. And, the key is to not overcook it. I like to pair this with grilled portobello mushroom caps and a balsamic vinegar and tamari reduction glaze.
Easy Grilled Tri-Tip Steaks
This recipe will serve 4 people and takes approximately 1 minute to prepare the steaks and 10 minutes to grill and rest the meat. The mushrooms and glaze will add another 7 to 10 minutes of preparation and cooking time to the recipe
- 4 half inch thick tri-tip steaks, approximately 4 ounces each
- Extra virgin olive oil (EVOO) of good quality
- Sea salt
- Fresh cracked black pepper
- Garlic powder
Total time:19 min – Prep time:15 min + time to sit – Cook time:4 min – Serves:4 people
1. Place the steaks in casserole dish in a single layer. Coat the steaks generously with EVOO, salt, pepper, and garlic powder (less generously with the garlic powder) on both sides. Cover with plastic wrap and allow to sit for 45 to 120 minutes until the reach room temperature.
2. Preheat the Foreman Grill to high with the top closed for about 5 minutes.
3. Grill the steaks with the top closed for up to 4 minutes, not more.
4. Remove the steaks to a clean cutting board and allow them to rest, tented loosely with aluminum foil, for 5 to 10 minutes so that the juices don’t leach out. This is an important step. While the meat is resting, grill the mushrooms on the hot and crusty grill – recipe follows.
Grilled Portobello Mushrooms & Balsamic Glaze
- 4 large portobello mushroom caps
- Sea salt
- Fresh cracked pepper
- 2 TBS balsamic vinegar
- 2 TBS tamari or soy sauce
- 2 tsps maple syrup or honey
Total time: 15 min – Prep time: 10 min – Cook time: 5 min – Serves: 4 people
1. Scrape out the black gills from inside the mushrooms with a spoon and discard. Coat the mushrooms all over generously with EVOO, salt, and pepper.
2. Place them crown side down on the hot grill for 5 minutes with the top closed. The natural juices will fill the bowl of the mushrooms. You can add this liquid to the glaze for more flavor.
3. Place a small saucepan on a medium-high burner. Carefully remove the mushrooms with tongs and pour the natural juices into the pan. Add the balsamic, soy sauce, and maple syrup. Simmer until the sauce thickens slightly.
4. Slice the rested steaks into 1/4 inch thick pieces. Slice the mushrooms into 1/4 inch thick pieces. Place the steak on a platter. Top with the mushroom slices. Pour the glaze over the top and enjoy with an arugula salad or grilled asparagus.