Tri-tip beer Marinade with Herb Sauce
BE Tri tip beer marinate


1kg of Tri-tip

Tripel Beer (enough to almost cover the meat)

Rock Salt

3 cloves of finely chopped garlic

1 medium onion, finely chopped

½ tablespoon of fresh oregano leaves

4 tablespoons of finely chopped Parsley

Pinch of sweet paprika

Pinch of Calabria Pepper

Pinch bay powder Pinch of salt

3 tablespoons of red wine vinegar

6 tablespoons of Olive Oil Extra Virgin



1. Let the meat marinate in beer for about one hour.

2. Preheat the oven to medium high temperature (190 ° C).

3. Remove meat from marinade and drain well. Spread a generous layer of rock salt on it.

4. Place the meat directly on the oven rack, fat down with a pan underneath to collect the liquid.

5. Water the meat with the beer, from time to time.

6. Do not turn the piece and let it cook the topside well.

7. When almost ready (25 minutes, golden surface) turn the meat, season with a rock salt, water with the rest of the beer and let it brown completely.

8. When golden, remove from oven, wrap in aluminum foil and let rest for 10 minutes before slicing.


1. In a bowl place the vinegar and add the salt, paprika, pepper and bay leaf.

2. Stir well to dissolve.

3.Add fresh herbs, onion and garlic.

4. Add the olive oil and mix well to emulsify.

5. Serve with the meat.


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