This citrus-infused steak dish is a delightful addition to your barbecue menu.

Chef Valerie Rice shares her thoughts: “Citrus-marinated tri-tip epitomizes California cuisine. This unique cut from the bottom sirloin is a highlight of our summer gatherings, especially when entertaining guests from overseas. For optimal taste, choose a well-marbled roast.”

Padrón peppers, known for their flavor and slight heat, resemble shishitos. They grow on bushy plants that may require bamboo stakes for support. During summer's busyness, some peppers might get overripe, revealing their sweet potential. When left to mature, they become sweeter—if only we could all be so lucky! They make a fantastic appetizer on their own.

citrus tri-tip

Preparation Time

240 minutes

Cooking Time

40 minutes

Recipe Categories

Ingredients

BEEF

  • 2 pounds tri-tip, well-trimmed and marbled

  • ½ cup fresh orange juice (from 2 oranges)

  • ¼ cup soy sauce

  • ¼ cup olive oil

  • ½ onion, thinly sliced

  • 4 garlic cloves, crushed

  • ½ teaspoon red chile flakes

PADRÓN PEPPERS

  • 2 tablespoons grapeseed oil
  • 20 padrón or shishito peppers
  • ½ teaspoon flaky sea salt
  • ½ teaspoon sumac
  • Optional: orange wedges
  • Chimichurri Sauce

Preparation Instructions

FOR BEEF:

  1. In a large resealable bag, combine tri-tip, orange juice, soy sauce, oil, onion, garlic, and chile flakes. Marinate in the refrigerator for at least 4 hours, preferably overnight, turning halfway.
  2. Prepare the grill for both direct and indirect cooking. Pat the beef dry and season with salt and pepper. Sear the fat side over direct heat for 2 to 3 minutes for caramelization. Then, transfer to indirect heat, cover, and cook until the internal temperature reads 120°F for rare or 130°F for medium-rare, about 20 to 25 minutes, turning occasionally. Allow the beef to rest for 15 minutes.

FOR PEPPERS:

  1. While the beef rests, heat oil in a large skillet over medium-high heat. Add the peppers and sauté until they start to blister, about 3 to 5 minutes. Sprinkle with sea salt and sumac, tossing to coat.
  2. Slice the beef thinly against the grain. Serve it with the peppers, orange wedges (if using), and chimichurri sauce.

A light cab franc pairs wonderfully with this meal; consider options like Catherine & Pierre Breton Chinon “Beaumont” from the Loire Valley or Habit Cabernet Franc from Santa Ynez Valley.