Dinner

Tri-Tip Marinade with Lime, Soy, and Italian Seasoning Recipe

ByElena Hart February 16, 2026February 16, 2026

Introduction

This flavorful tri-tip marinade is perfect for enhancing the natural taste of your steak. With a balanced blend of citrus, soy, and herbs, it tenderizes the meat while adding a delicious savory-sweet kick.

A close-up view of a thick piece of raw meat inside a clear plastic zip-lock bag, marinating in a dark brown sauce with visible small seeds and herbs scattered throughout. The meat, which has a rough texture and pinkish-red color with some white marbling of fat, is fully coated with the marinade. The bag lies flat on a white marbled surface. The marinade liquid has a glossy look, pooling slightly around the edges of the meat inside the sealed bag. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup olive oil
1/4 cup fresh lime juice (or lemon or orange juice)

2 tablespoons soy sauce (or GF Tamari)
2 tablespoons brown sugar

2 tablespoons Worcestershire sauce
2 teaspoons fresh garlic, minced

1 teaspoon onion powder
1 tablespoon Italian seasoning
1 teaspoon cracked black pepper

1 tablespoon Kosher salt
2-3 pounds tri-tip steak

Instructions

Step 1: In a medium bowl, whisk together olive oil, lime juice, soy sauce, brown sugar, Worcestershire sauce, minced garlic, onion powder, Italian seasoning, cracked black pepper, and Kosher salt until well combined.

Step 2: Place the tri-tip steak in a gallon-sized sealable plastic bag. Pour the marinade into the bag, seal it, and massage gently to coat the meat evenly. Refrigerate and marinate for at least one hour or up to 24 hours for best flavor.
Step 3: Remove the steak from the marinade and cook using your preferred method—grill, bake, or stovetop—until the desired doneness is reached.
Step 4: Let the cooked meat rest for at least 5 minutes to allow the juices to redistribute. Slice the tri-tip thinly against the grain before serving.

Tips & Variations

For a gluten-free option, substitute soy sauce with gluten-free tamari sauce.
Marinate overnight for maximum tenderness and flavor infusion.
Add a pinch of smoked paprika or chili flakes to the marinade for a spicy twist.

Use fresh herbs like rosemary or thyme in place of Italian seasoning for a different flavor profile.

Storage

Store any leftover cooked tri-tip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to avoid drying out the meat. The marinade can be made ahead and refrigerated for up to 3 days as well.

How to Serve

The image shows a thick, grilled steak being sliced on a wooden cutting board with a sharp knife and held steady by a two-prong fork. The steak has a seared, dark brown crust with char marks on top. The inside of the steak is a juicy pink, showing a medium-rare cook. The cutting board has a rough texture and holds some meat juices pooling near the sliced pieces. The steak slices are uneven but thick, revealing the tender inside meat. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this marinade for other cuts of beef?

Yes, this marinade works well with other cuts like flank steak, sirloin, or skirt steak. Adjust marinating time based on the thickness of the meat.

Do I need to discard the marinade after marinating?

It’s best to discard the used marinade to avoid any cross-contamination. If you want to use it as a sauce, reserve some before adding the raw meat and boil it thoroughly before serving.