Recipes with Tri-Tip: Must-Try Ideas for Grilling, Roasting, and More

Tri-tip is one of my favorite cuts to work with—it’s affordable, full of flavor, and cooks up beautifully in so many ways.

I’ve grilled it, roasted it, seared it in a cast iron pan, and even slow-smoked it for hours—each method brings out something special.

This cut is known for being tender when sliced against the grain and holds marinades really well, which makes it great for tacos, sandwiches, or a hearty dinner roast.

It’s lean but still has enough marbling to keep things juicy, so you get that rich beefy taste without excess fat.

I like using tri-tip in recipes that call for flank or skirt steak, like fajitas or Asian-inspired stir-fries, because it soaks up flavor just as well.

1. Santa Maria-Style Grilled Tri-Tip

This classic dish shows off how well tri-tip takes on bold dry rub flavors.

You get a good mix of smokiness and a little spice from the rub, which works with the natural beefy taste of tri-tip.

I always suggest slicing the tri-tip against the grain after grilling, so each bite stays tender and juicy.

Grilling over red oak is a traditional choice and gives the meat an amazing aroma and flavor!

2. Oven-Roasted Tri-Tip with Garlic and Herb Butter

Oven-roasted tri-tip comes out juicy and full of flavor every single time.

Using garlic and herb butter adds a savory touch that really complements the rich taste of the beef.

I find the oven makes it easy to lock in the natural juices, especially when I roast at a steady temperature.

Fresh herbs make a difference in bringing out the beefy taste of tri-tip.

3. Slow Cooker Tri-Tip 

Using a slow cooker for tri-tip is such an easy way to get tender and juicy meat every time!

I like how the slow cooking lets the flavors really soak into the tri-tip—plus you hardly have to do anything while it cooks.

4. Reverse Sear Tri-Tip with Steakhouse Butter

Reverse searing tri-tip gives you really even doneness, edge to edge.

You’ll get a nice, crunchy bark on the outside without overcooking the inside.

This method works especially well because tri-tip is thicker and benefits from the gentle heat before hitting a hot pan.

Finishing with steakhouse butter adds a rich, herby layer that compliments the juicy beef so well!

5. Spicy Cajun Tri-Tip

This cut soaks up Cajun spices beautifully, giving you a punch of flavor in every bite.

You only need a quick sear on the grill, which keeps the outside smoky while the inside stays juicy.

I always suggest using freshly ground spices—your tri-tip will taste much brighter and more vibrant!

6. Asian-Style Tri-Tip

Marinating the tri-tip overnight with soy sauce and fresh ginger gives it a rich, savory punch.

I always toss in a bit of garlic and a splash of sesame oil to bring out extra layers of flavor.

Using tri-tip for this recipe means it stays juicy after grilling, even if you cut it thin for serving!

If you want to add extra heat, throw in a pinch of red pepper flakes.

7. Smoked Tri-Tip with Cherry Wood

Smoked tri-tip with cherry wood brings out a subtle sweetness that pairs perfectly with the beef.

I always love how the smoke ring looks when you slice into it!

It’s hard to beat cherry wood for infusing a mild, fruity note that doesn’t overpower the natural flavors.

You’ll notice the outer crust develops a unique color and texture with this method.

8. Tri-Tip Sandwiches with Caramelized Onions

Using tri-tip for sandwiches gives you juicy, meaty slices that hold up so well to rich toppings.

Caramelized onions add a touch of sweetness that balances out the savory beef perfectly.

I suggest spreading a generous layer of horseradish aioli for a tangy kick—it pairs great with the smoky tri-tip.

9. Tri-Tip With Blue Cheese

Thinly sliced tri-tip cools quickly and mixes perfectly with crisp greens.

I always toss in toasted walnuts for a layer of crunch and earthy flavor.

A bit of blue cheese gives this salad a sharp, creamy edge that pairs nicely with the beef.

You only need a few ingredients for a meal that feels extra special!

10. Chipotle-Lime Tri-Tip Tacos

Tender tri-tip takes so well to a chipotle-lime marinade, giving the meat a bold, zesty flavor.

You’ll love how juicy slices pack into your tortillas.

I think adding a splash of lime at the end really brings out the smoky heat and balances everything out!

This is one recipe where tri-tip’s texture shines—easy to slice, and it holds up perfectly alongside crisp veggies or creamy toppings.

11. Grilled Tri-Tip with Chimichurri Sauce

This grilled tri-tip pairs so well with a chimichurri sauce because the juicy beef really soaks up all those fresh herb flavors.

I think it’s a great match for outdoor cookouts when you want something that feels special but still easy.

Don’t skip resting the tri-tip before slicing—this step gives each bite a bit more tenderness and makes the slicing smoother.

12. Honey-Mustard Glazed Tri-Tip Roast

Honey-mustard glaze brings a sweet and tangy finish that pairs great with the rich flavor of tri-tip.

I always make sure to let the glaze caramelize in the oven because it adds a subtle crispiness to each slice.

This cut holds up beautifully and stays juicy, making each bite flavorful and tender.

13. Teriyaki Tri-Tip Stir-Fry

Using leftover tri-tip for a stir-fry makes dinner so easy!

You just slice up the meat and let it soak in teriyaki for a flavor boost.

I like how quickly everything comes together when your protein is already cooked.

A lot of veggies work in this recipe, so don’t hesitate to use up what you have on hand.

This is a great way to turn last night’s steak into something new and exciting.

14. Coffee-Rubbed Tri-Tip With Potatoes

A fine grind of coffee on tri-tip gives a deep, savory crust.

You don’t need lots—just a light, even coat makes a big flavor difference!

I always pair this with potatoes which soak up the juices perfectly.

The coffee rub brings out the beefy flavor in a really balanced way.

Try freshly ground beans for the best results—pre-ground can taste flat.

15. Classic Oven-Baked Tri-Tip

This dish really lets tri-tip shine. The oven’s steady heat keeps it nice and juicy—honestly, it’s hard to mess up.

Personally, I like to toss in a bit of smoked paprika for a gentle, smoky kick. It plays well with the beef and doesn’t steal the show.

After baking, just let the roast rest a bit. Trust me, it makes a difference in tenderness.