Pioneer Woman Tri Tip Marinade Recipe

Q: Can I marinate overnight?

You u003cemu003ecanu003c/emu003e, but it might get too salty depending on the soy you use. 2–4 hours is the sweet spot.

Q: Why pat off the marinade before cooking?

Because otherwise you’re u003cemu003eboilingu003c/emu003e the meat in sauce. You want sear, not stew.

Pioneer Woman Tri Tip Marinade is a simple, bold marinade that turns plain steak into actual flavour bomb territory. Balsamic, garlic, soy — it’s kinda magic. It’s fast, no blender, no mess, no drama — just toss, soak, grill, done. Basically lazy-person gourmet. Steakhouse energy with zero effort.

Jump to Recipe

Ingredients Needed

1/4 cup balsamic vinegar: adds tang + sweetness. Smells intense but trust the process.
1/4 cup low-sodium soy sauce: salty umami base. Don’t use full-salt unless you wanna chug water all night.
2 tbsp light brown sugar: balances all the acid, makes it sticky and gorgeous when grilled.
1 tsp Dijon mustard: adds a kick, also helps emulsify the oil (science, sorta).
2 garlic cloves, minced: fresh is non-negotiable. Pre-minced = sadness.
1/4 cup olive oil: rounds it out. Makes it glossy and helps carry the flavours into the meat.

How To Make Pioneer Woman Tri Tip Marinade

Whisk the base:

Get a big-ish bowl. Add vinegar, soy sauce, brown sugar, Dijon, and garlic. Whisk till the sugar’s dissolved. (Or close. I never check. It works.)

Add oil:

Slowly drizzle in the olive oil while whisking. You’ll see it come together into this dark, shiny potion. Smells strong. That’s a good thing.

Marinate your tri tip:

Add up to 2 lbs of tri tip steak. Flip it around. Make sure it’s coated. Cover the bowl or dump everything into a zip bag. Let it sit 30 minutes minimum. 2 hours is better but who plans that far ahead?

Before grilling:

Take the steak out of the fridge, let it sit 20 minutes-ish to lose the chill. Pat off the excess marinade. If you don’t — you’ll get more steam than sear.

Recipe Tips

Marinate at least 30 mins — longer = more flavour, but honestly, even short marinating helps.
Wipe the steak before cooking — otherwise the crust turns soggy and weird.
Use fresh garlic, not jarred stuff — pre-minced has a bitter aftertaste, sorry not sorry.
Use good-quality tri tip — marbling helps soak up the sauce. Cheap meat doesn’t forgive.

How to Store & Reheat

Room Temperature: Serve hot, don’t leave out over 2 hours.
Fridge: Store leftovers in a sealed container up to 3 days.
Freezer: Freeze cooked steak (sliced or whole) up to 3 months. Thaw in fridge overnight.
Reheat: Grill or pan-sear gently over medium heat till warm. Microwaving? Meh. Only if desperate.

Nutrition Facts (Approx. per serving)

Calories: 210
Sodium: 450mg
Protein: 21g
Fat: 13g
Carbs: 1g
Fibre: 0g
Sugar: 1g

FAQs

Can I marinate overnight?

You can, but it might get too salty depending on the soy you use. 2–4 hours is the sweet spot.

What cut can I use instead of tri tip?

Flank, skirt, even sirloin tips. Just adjust cooking time — thinner cuts cook fast.

Can I make it spicy?

Yep. Add chili flakes, hot sauce, or even a spoon of sambal. Go wild.

Can I grill this indoors?

Use a cast iron pan or grill pan. Open a window though — it’s gonna smoke.

Why pat off the marinade before cooking?

Because otherwise you’re boiling the meat in sauce. You want sear, not stew.