Fun fact: my dad’s a butcher & my stepdad is Argentine… So girl knows how to grill. This bison tri-tip is medium rare perfection & bursting with flavor! I’m a big fan of focusing on what I CAN eat, and really enjoying it. A beautiful piece of meat is no exception. Orange Marinated Bison Tri-Tip.
I’m going to walk you through how I to grill tri-tip. These tri tip roasts get their name because as they cook they get three sides, like a triangle shape.
I like to marinate before I grill tri tip. Go with a high temp sear, then a slow cook to finish. I chose pieces that aren’t too big and it still cooks up in less than twenty minutes.
So here’s how I grill my tri-tip and it works for beef or bison!
How To Grill Tri Tip
- Prep Time: 60
- Cook Time: 30
- Total Time: 90
- 1.5lb tri tip roast
- 1 large naval orange
- 3 tbsp coconut aminos
- 1 tbsp garlic powder
- 1 tbsp coarse sea salt
- 2 tbsp avocado oil
- 1 small onion
- Place tri tip in a bowl or container.
- Peel and slice an onion.
- Rub meat down with fat.
- Sprinkle tri tip with salt and garlic powder all over.
- Squeeze orange into bowl, add coconut aminos, then onion.
- Toss and mix, rubbing down meat.
- Cover and place in fridge for an hour (or until you’re ready to cook, even overnight).
- Remove meat from fridge at least 30 minutes prior to cooking.
- Heat one side of your grill to 450F.
- Place tri-tip on the hot side of the grill and brush with fat. Close lid and cook for 6 minutes. Turn it to another side.
- Brush with fat again, and close the lid, cook for another 6 minutes. Turn over to the third side (last side that hasn’t browned) and cook for 3 minutes.
- Move to cold side of the grill, opposite the side that was turned on.
- Lower the heat on the side that is on to low.
- Let it sit for 10 minutes undisturbed.
- Remove from grill.
- Let it sit another 5 minutes before slicing.
- We had this with sliced radishes tossed in olive oil & fresh mint.
- Serving Size: 3