Smoked Wagyu Tri-Tip Balsamic Herb Marinade
This bold Wagyu tri-tip marinade doubles as a rich sauce, adding smoky depth and a melt-in-your-mouth finish for the ultimate tender, flavorful bite.
Equipment
- Bowl
Ingredients
- 1 onion diced
- 3 cloves garlic minced
- 1 teaspoon thyme dried
- 1 teaspoon oregano
- 1 tablespoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes
- 2 teaspoon Maldon sea salt flakes
- ¼ teaspoon black pepper
- ½ cup balsamic vinegar
- 1 ½ cups olive oil
Instructions
Marinade
- In a mixing bowl, add the diced onions and minced garlic.
- Sprinkle in the dried thyme, oregano, garlic powder, cayenne pepper, and red pepper flakes.
- Pour in the balsamic vinegar, followed by the olive oil.
- Use a whisk to mix the ingredients together. Continue whisking until the oil and vinegar are fully emulsified, and the seasonings are evenly distributed.
- Let the marinade sit for 5–10 minutes, allowing the flavors to blend.
- Place the wagyu tri-tip in a resealable bag or a shallow dish.
- Pour the marinade over the meat, ensuring all sides are coated.
- Seal the bag or cover the dish and refrigerate for at least 24 hours or up to 3 days for deeper flavor.
- Remove the tri-tip from the marinade, and season it sea salt flakes and black pepper. Let it sit for 10 minutes.
- Smoke and sear the Wagyu tri-tip to cook to your desired doneness.
Sauce
- Transfer the leftover marinade to a saucepan and bring it to a gentle simmer over medium heat.
- Let it cook, stirring occasionally, until it reaches at least 165°F to ensure it’s safe for consumption. For a thicker, more concentrated sauce, continue simmering until it reaches 180–200°F.
- Once thickened, use an immersion blender to blend it into a smooth sauce.
- Drizzle over the smoked and seared tri-tip before serving.
Notes
Baste the tri-tip with the juices released during cooking, slice against the grain for maximum flavor, and then drizzle with the sauce.