Beef loin tri-tip steak, also known as triangle steak, is cut from the sirloin region of the beef. Tri-tip steak is generally lean, tender and reasonably priced. Because the steak is relatively moist, it is a good candidate for oven broiling. Take care not to overcook a tri-tip steak because overcooking may result in a tough, chewy steak. To keep the steak moist, broil the meat before trimming the fat.
- Resealable plastic bag or airtight plastic container
- Broiler pan with rack
- Vegetable oil or nonstick cooking spray
- Additional seasonings
- Meat thermometer
- Serving plate
Marinate tri-tip steak in your refrigerator for at least six hours or overnight. Use a commercial marinade or make your own. For example, use simple marinades such as wine vinegar, salad dressing, teriyaki sauce, soy sauce, tomato sauce or tomato juice, or a combination of ingredients. You can also use sour cream, milk or vegetable oil mixed with water. Marinate the steak in a resealable plastic bag or an airtight plastic container.
Turn on your oven broiler. Allow the broiler to preheat for at least 10 minutes.
Coat a broiler rack with vegetable oil or nonstick cooking spray. Place the steak on the broiler rack and sprinkle it with seasonings such as salt, pepper, garlic powder, cumin or chili powder.
Place the broiler pan on the top rack of your oven. Position the rack so the meat is 3 to 4 inches under the broiler element. If the steak is 3/4 inch or thinner, move the rack 2 to 3 inches from the broiler.
Broil the steak for 10 to 15 minutes. Use tongs to flip the steak every few minutes so the meat cooks evenly. Don't flip the steak with a fork, because puncturing the meat causes loss of juices and dries out the steak.
Use a meat thermometer to check that the steak is done. For a medium-rare steak, cook the meat until the thermometer registers 145 degrees Fahrenheit when inserted into the center of the steak. Temperatures below 145 degrees aren't hot enough to kill bacteria that may cause illness. For medium-well, cook the meat to a temperature of 160 degrees. To keep the steak moist, avoid temperatures above 160 degrees.
Transfer the tri-tip steak to a warm serving platter, using the tongs. Let the steak rest for about 10 minutes before serving.
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M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.