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November 24, 2015


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Roasts ›   Steak ›  



Onion-Marinated Tri-Tip Steak

Because the Tri-Tip cut is a bit milder in flavor and medium-tender to tender in texture, it’s a great choice to use with a flavorful marinade that will also tenderize. I served the grilled steak with a room temperature Bulgur Wheat Salad. The citrus notes complimented the savory, slightly sweet bison meat nicely, and worked out beautifully for a dinner party! (Makes 4 servings)
Onion-Marinated Bison Tri-Tip Steak Recipe


16 oz. Whole Tri-Tip
½ onion, coarsely chopped
¼ cup hot water
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons cane sugar
1 tablespoon rice vinegar
1 teaspoon fish sauce
2 teaspoons olive oil
salt & pepper



  1. Rinse buffalo Tri-Tip, and pat dry with paper towels and place on a cutting board.
  2. Using a fine-tined fork held at an angle, pierce the steak several times on both sides.
  3. Place the steak in a gallon-sized plastic zip-lock bag or glass dish.
  4. In a food processor or blender, add the onion, water, garlic, salt, pepper, sugar, vinegar and fish sauce, and puree until smooth.
  5. Pour the onion marinade into the bag or dish and rub into the meat. Seal or cover and allow to rest at room temperature for two hours.
  6. Refrigerate and marinate for 24 hours.
  7. Remove from refrigerator and allow the steak in the marinade to come to room temperature, about two hours.
  8. Shake off marinade and wipe with a damp paper towel, removing any onion pieces.
  9. Preheat grill to 500°.
  10. Rub the steak with olive oil and season with salt and pepper.
  11. Place the steak over the hottest part of grill, close the grill lid and grill for 2 minutes. Rotate the steak on the same side and grill for an additional minute, closing the grill lid during cooking. Turn the steak over and grill for one more minute.
  12. Remove the steak from the grill and place on a cutting board and cover. Allow the steak to rest for 3 minutes before slicing.
  13. Slice the steak on the bias and divide slices onto 4 plates. Sprinkle with a little finishing salt before serving. Enjoy!

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