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Burgundy Pepper Tri-Tip Marinade

Serves: 6 · 3 oz Prep: 15 mins Cook: 35 mins Total: Hours: 3 Minutes 45
By Ken Gray Published May 10, 2026
Burgundy Pepper Tri-Tip Marinade

This Burgundy Pepper Tri-Tip comes off the grill juicy, peppery, and full of deep red-wine flavor, with a dark crust on the outside and tender slices inside. It’s the kind of simple, hearty roast that feels right at home on a backyard table

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Nutrition Facts

Per serving (3 oz)

Nutrition Facts
Calories 220
Total Fat 13 g
Sodium 336 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Protein 23 g
Calcium 20 mg
Iron 1 mg

Instructions

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  1. Trim excess fat from the tri-tip and pat it dry.

  2. Mix all marinade ingredients in a bowl or directly in a large zip bag.

  3. Add the tri-tip and press out as much air as possible so the meat is fully coated.

  4. Refrigerate at least 3 hours, but 24 hours is better, and 48 hours gives the deepest flavor.

  5. Flip the bag once or twice during marinating if possible.

  6. Before cooking, remove the tri-tip and pat it dry so it sears well

FAQ

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How long should I marinate the tri-tip?
At least 3 hours, but 24 hours is better, and 48 hours gives the deepest flavor.

Should I pat the meat dry before cooking?
Yes, pat it dry before searing so it browns well.

What kind of pepper works best?
Fresh cracked pepper is best for the most restaurant-like texture and flavor.

Can I use cooking wine?
A good drinking wine is preferred over cooking wine.

How should I cook it?
Sear hot for 4 to 6 minutes per side, then finish over indirect heat until the center reaches 130 to 135°F for medium-rare.

How long should it rest?
Rest it for 15 to 30 minutes before slicing.

How should I slice tri-tip?
Slice it thinly against the grain.

Can I make a sauce from the marinade?
Yes, but only if you boil it thoroughly first; never use raw marinade directly.

Notes & Author Comments

​Honey can be used instead of molasses, but double the quantity.

Nutrition Facts are always an estimate, it can vary depending on ingredients used (manufacturer, individual tastes (maybe more salt) etc...

Dijon Mustard and Paprika are optional

As always, play with the recipe for your own flavoring

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Recipe Techniques and Tips

​This recipe is for a 3 to 4 pound Tri-Tip

Best texture and flavor

If you want the “restaurant” effect, use fresh cracked pepper rather than fine ground pepper, and use a good drinking wine instead of cooking wine. Keep the molasses modest so the exterior doesn’t burn during searing, and let the saltiness come mostly from the soy and Maggi rather than heavy extra salt.

Marinade meat 24 hours

Cooking After Marinating

Sear hot first, about 4 to 6 minutes per side, then finish over indirect heat until the center reaches about 130 to 135°F for medium-rare. Rest 15 to 30 minutes, then slice thinly against the grain.

Optional sauce

If you want to serve it like a steakhouse, strain a little unused marinade and simmer it separately to make a glaze or pan sauce. Do not use the raw marinade directly unless it has been boiled thoroughly first.

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