What’s the Secret to Perfect Tri Tip Street Tacos? Find Out Now!

Summer is the perfect time for tacos, especially when you’re hosting outdoor dinner parties and enjoying some grilling. Tri-Tip Tacos are a fantastic choice for these gatherings. This recipe is ideal for weeknight grilling on taco night or any casual get-together. The key to great Tri-Tip Tacos is to properly marinate the meat. Using tri-tip steak cut from the bottom of the sirloin, which is lower in fat, ensures a flavorful and tender result. A good marinade keeps the meat from becoming chewy or dried-out.

Preparing the TRI TIP STREET TACOS Cooking Time-The Answer

Ingredients

For the perfect Tri Tip Street Tacos, follow these steps:

1. Meat: Use a whole tri tip, seasoned with All Things Meat Seasoning.
2. Toppings: Prepare Guacamole, Pico de Gallo, and Small Charred Flour Tortillas.
3. Cheese: Add Shredded cheese or cotija cheese for a finishing touch.
4. Customize: Pick your favorite toppings to personalize each taco to your liking.

Instructions

1. Trim the Meat: Start by trimming the silver skin off the tri tip, but leave some fat.
2. Apply the Rub: Massage the meat with the rub until fully covered. Let it rest at room temperature for 1 hour to allow the flavors to penetrate.
3. Preheat the Grill: Prepare your charcoal or gas grill to high heat.
4. Sear the Meat:
   • Place the tri tip on the grill and sear one side for 6 to 7 minutes, ensuring it doesn’t burn.
   • Rotate and sear the other side for 6 to 7 minutes.
5. Cook to Desired Doneness:
   • Reduce heat to medium-high or move the meat to indirect heat.
   • Turn the meat and cook for 8 to 10 minutes.
   • Flip and cook for another 5-6 minutes.
   • For a 2-pound roast, the total cooking time is about 20 to 25 minutes.
6. Check Temperature:
   • Use an instant-read thermometer:
     • Rare: 120°F
     • Medium-rare: 130°F
     • Medium: 140°F
7. Rest the Meat: Remove the tri tip from the grill and let it rest on a cutting board for 10 to 20 minutes to allow the juices to redistribute.
8. Serve:
   • Slice against the grain.
   • Pair with pico de gallo, guacamole, and charred tortillas for a fresh and flavorful finish to your Tri Tip Street Tacos.

Why I Love Tri Tip Tacos

As a former private chef, I catered countless parties for clients who loved to entertain. Whether it was a gathering of 8, 20, or even 80, Tri Tip Tacos were always a hit. This California dish is a popular cut in California style barbecue. Unlike the traditional low and slow method, I prefer the quick and dirty approach on the grill. The tri tips become super tender with a simple rub and fire. Tri-tip is traditionally barbecued over cherry oak chips and briquettes, but using a gas grill works just as well. I like to serve the meat sliced or diced with salsa, guacamole, and tortillas for a DIY taco experience.

Notes

Tri-tip is a flavorful and versatile cut of beef that is a favorite among grillers and BBQ enthusiasts. To ensure you achieve the perfect Tri Tip Street Tacos, follow these tips. First, choose a quality piece of meat. Look for marbling and a bright red color which indicate good flavor and tenderness. If you can, opt for Santa Maria tri-tip for an authentic taste.

Season the tri-tip well. You can use a seasoning rub like All Things Meat Seasoning, or make your own mixture with salt, pepper, garlic powder, onion powder, and paprika. Let the meat come to room temperature by taking it out of the fridge about an hour before cooking. This helps it cook more evenly.

Preheat your grill or oven. For grilling, set the heat to medium-high heat; for roasting, preheat to 400°F. Use a meat thermometer to check the internal temperature. Cook the tri-tip to 135°F for medium-rare or 145°F for medium. After cooking, let the meat rest for 10-15 minutes to let the juices redistribute.

Finally, slice the tri-tip against the grain for maximum tenderness. Serve with your favorite sides and enjoy your delicious Tri Tip Street Tacos.

KEY TIPS – TRI TIP STREET TACOS

Prepare in Bulk and Freeze for Later!

One of my favorite ways to prepare Tri Tip Street Tacos is by prepping the meat in bulk. It only takes a few minutes to pack up 1 lb packages for the freezer. When my grocery store has sales on tri-tip steaks for $4 – $7 a pound, this recipe allows me to take advantage of the sale and prep for future meals. To cook from frozen, just thaw the package for at least 6 hours before cooking to let the meat marinate.

I don’t notice any loss in quality between frozen steak and steak made the same or next day. In fact, the steak in these photos is from a frozen batch! This method is convenient and ensures I always have ingredients ready for delicious tacos. It’s as easy as preparing a MISO BUTTER LOBSTER ROLL.

Don’t Skip the Toppings, But It Doesn’t Need Much Else

You might be tempted to load these tacos with all sorts of toppings like salsa and cheese, but trust me, they don’t need it. When properly prepared, these tacos are packed with flavor and shine on their own. Just add an extra squeeze of lime juice on top at the end, and don’t forget the lime wedges for that perfect finishing touch.

Don’t Scrape the Marinade Off the Steaks

When removing the steaks from the steak taco marinade, just shake off the excess but don’t wipe them down. This keeps the flavors from the marinade and makes the steaks a bit more smoky when you cook them. You might get some additional char, but don’t worry about it. The extra char forms a thin layer that isn’t really noticeable once the steaks are cubed.

After Slicing, Toss the Steak Pieces in the Juices

After cubing the steak, you’ll likely have some juices on the cutting board. Toss the steak pieces in these juices to keep the meat flavorful and ensure the steak taco marinade sticks to every piece.

Warm Tortillas Before Serving, or Make Fresh Tortillas!

For your Tri Tip Street Tacos, you can either make homemade flour tortillas or use store-bought ones. Homemade tortillas, like those in the photos, are simple to make with many great recipes available online. Alternatively, you can use Mission brand Street Taco flour tortillas, which come in a 12 pack and usually cost around $2 at the grocery store. These are best when warmed for a few seconds in the microwave before serving.

A Note on Serving Sizes

Serving sizes can be very personal, making it hard to pick one that suits everyone. This recipe makes 8-10 tacos, as shown in the pictures with 1 lb of meat divided across 8 tacos. One batch of the steak taco marinade is enough for about 1 lb of tri tip.

FAQS

Is Tri-tip Good for Asada Tacos?

Tri-tip is inexpensive and nicely marbled, but it is quite large with a low surface area-to-volume ratio, meaning it doesn’t absorb much marinade flavor. For carne asada, short rib is one of my favorite cuts because it offers a lot of beef flavor and melt-in-your-mouth fat. It’s also great for cooking as a steak.

What Cut of Meat is a Tri-tip?

A tri-tip is a cut from the sirloin subprimal. Cuts from the sirloin are known for their rich flavor and being low in fat. The top portion of the sirloin subprimal provides top sirloin steaks, while the bottom portion provides the tri-tip, which is approximately 1.5-2.5 pounds from the very bottom tip of the sirloin.

What is Tri-tip Steak Good For?

Tri-tip beef is a tender cut that is great for roasting and grilling, but it can also be broiled or cooked in a skillet. Originally, tri-tip beef was used only for hamburger meat until the 1950s, when Bob Schutz of the Santa Maria Market tried cooking it like a regular steak.