Learn how to make the best tri-tip on the grill

When we think of the main types of meat for Brazilian barbecue, tri-tip steak (maminha) often comes to mind, considering not only its accessibility but also the full flavor potential this cut offers when well-prepared.

This cut goes against more fatty options, such as picanha (sirloin cap) and flank steak, which wins over the part of the public that prefers leaner cuts. However, it still ranks among the most versatile options a grill master can have in their arsenal, making it a meat capable of pleasing all tastes.

So, to become a true master and make the best tri-tip steak on the grill your friends and family have ever seen, keep reading this special post to learn more about the meat. By understanding important points — such as its location on the cow, main characteristics, and preparation methods — you will be able to get the most out of tri-tip. Enjoy your reading!

What is tri-tip (maminha)?

Tri-tip is a cut of about 2 kg taken from the hindquarter of the cow. It is considered noble both because of the tenderness of its fibers and its strategic location: it is one of the parts of the complete sirloin that — in addition to the sirloin heart and the tri-tip itself — includes the iconic picanha (sirloin cap).

Its fibers are tender, as we mentioned, because they are shorter and generally come from a part less used compared to other muscles of the animals. It is also a leaner meat because it does not have a fat layer as thick as flank steak (or picanha itself).

How to grill tri-tip?

To make a beautiful tri-tip on the grill, you need to keep in mind the aspects already mentioned regarding its structure and fat content. Its lean appearance and delicate fibers can easily be overcooked and dry out if not prepared well.

But rest assured: with a few simple care and preparation tips, you will be able to enjoy everything tri-tip has to offer for your barbecue!

1. Don't overdo the seasoning

Although this tip is valid for any food you are preparing, tri-tip requires special attention compared to other cuts.

After all, it is a milder-flavored meat that is also smaller and thinner than its "competitors." This combination makes it easy for the right seasonings for the meat to penetrate the piece, appearing more clearly on the palate.

Therefore, it's a good idea not to overdo it — especially with salt — when adding that special flavor to your grilled tri-tip. Don't be afraid to use your favorite traditional seasonings, such as coarse salt, black pepper, and chimichurri, but the secret is to ensure the flavors appear harmoniously in the meat.

2. On the grill, prefer to work with low heat

It's clear that to get the best out of tri-tip, you need to consider its delicacy and tenderness, thus providing a pleasant and soft food for everyone, even though it is considered a lean cut.

Therefore, to avoid accidents and letting the meat overcook due to carelessness — especially when working with thicker tri-tip cuts or the entire piece — the tip is to cook it with low to medium embers. The trick is to only bring the meat closer to high heat when searing.

3. Cut the tri-tip against the grain

Care when cutting meat is another tip that is very valid for other situations but deserves special attention in the case of tri-tip. This is because it is a portion with fibers arranged in a fan shape — open and changing direction from the middle of the meat.

Precisely because these fibers are shorter in tri-tip, it becomes even more important to have the best possible knife for barbecue and always cut it against the grain, diagonally.

This makes the pieces softer and easier to chew by "breaking" the fibrous bundles and providing that melt-in-your-mouth meat texture.

Preparation tip: garlic tri-tip

To provide you with even more information about preparing tri-tip on the grill, here's a special preparation tip for this cut, which is a true classic: garlic tri-tip!

Ingredients

To prepare a piece of approximately 2 kg, you will need:

• 12 cloves of garlic;

• 400 g of butter;

• Salt, black pepper, and seasonings to taste.

Method

Simply chop the garlic very finely and mix it with the other ingredients in a bowl. Adjust the salt (especially if the butter used is already salted) and other seasonings carefully, always keeping balance in mind. Spread the mixture over the entire meat — which should be on a skewer — making a thin layer, and set the rest aside.

From there, just place the skewer about 50 cm from the high heat (height between the second and third rack of the grill) and carve off slices of the tri-tip as the surface browns. After removing a portion, reapply the mixture to where the meat was cut and repeat the process.

The prominent presence of garlic and other seasonings, when applied in the right measure, is sure to give a special taste to the versatile tri-tip, while the extra fat provided by the butter adds juiciness to the leaner cut. Adjust everything from the mixture to the grilling time to ensure a delicious recipe for your barbecues!

There you have it, now you know everything you need to make the best grilled tri-tip that you, your friends, and family have ever seen! It's a critical success when well-prepared, considering the flavors and textures offered by the piece, even though it is a lean meat.

And to ensure you master not only the preparation of tri-tip but also the other facets of a good barbecue, keep relying on Mundo Cimo to learn how to make the best barbecue, with tips ranging from charcoal to knives.

Until the next post!

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