Orange Marinated Bison Tri-Tip

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Fun fact: my dad’s a butcher & my step dad 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

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Orange Marinated Bison Tri-Tip

  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 90

Ingredients

  • 1.5lb bison tri tip
  • *note you can also use grass fed beef tri-tip, I like bison because it’s often a more affordable grass fed option!
  • 1 large naval orange
  • 3 tbsp coconut aminos
  • 1 tbsp garlic powder
  • 1 tbsp coarse sea salt
  • 2 tbsp olive oil or lard (I use fatworks) + more for basting
  • 1 small onion

Instructions

  1. Place tri tip in a bowl or container.
  2. Peel and slice an onion.
  3. Rub meat down with fat.
  4. Sprinkle tri tip with salt and garlic powder all over.
  5. Squeeze orange in to bowl, add coconut aminos, then onion.
  6. Toss and mix, rubbing down meat.
  7. Cover and place in fridge for an hour (or until you’re ready to cook, even overnight).
  8. Remove meat from fridge at least 30 minutes prior to cooking.
  9. Heat one side of your grill to 450F.
  10. You’re going to grill it a few minutes on each side of the meat, once it begins to cook it will get it’s triangle shape and have three sides.
  11. Place tri-tip on the hot side and brush with fat.
  12. Close lid and cook for 6 minutes.
  13. Turn it to the second side.
  14. Brush with fat again, and close the lid, cook for another 6 minutes.
  15. Turn over to the third side and cook for 3 minutes.
  16. Move to cold side of the grill, opposite the side that was turned on.
  17. Lower the heat on the side that is on to low.
  18. Let it sit for 10 minutes. Turnover.
  19. Remove from grill.
  20. Let it sit another 5 minutes before slicing.
  21. We had this with sliced radishes tossed in olive oil & fresh mint.
  22. Delectable.

Nutrition

  • Serving Size: 3