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Tri-Tip Carne Asada

  • Yield: 6 servings
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  • 1/4 cup HP Sauce, or Worcestershire
  • 4 cloves Garlic, minced
  • 1 tsp Ground coriander
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1/2 tsp Dried ancho, chipotle or regular chili powder
  • 1/2 tsp Salt
  • 2 lb Beef tri-tip roast
  • Corn salsa


  1. Combine HP Sauce, garlic, coriander, cumin, oregano, chili, salt, pepper, and 1 tbsp water. Pour half of the mixture into a large freezer bag, reserving the remainder for basting. Pierce beef all over with a fork and place into the bag with the marinade. Refrigerate for at least 1 hour, or up to 48 hours.
  2. Preheat grill to medium heat and grease.
  3. Place the roast on the hot grill, close the lid and cook, turning occasionally and basting with reserved sauce, for 15 to 20 minutes or until digital instant-read thermometer reads 140F.
  4. Move the roast to a cutting board, tent with foil and let stand about 10 minutes before carving thinly across the grain.
  5. Serve with corn salsa and extra HP Sauce for dipping.


Recipe adapted from