"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mesenburg Marinade: “Tri-Tip Tears from Heaven” Recipe

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This recipe for Mesenburg Marinade: “Tri-Tip Tears from Heaven”, by , is from Novato Community Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Mesenberg Family - Equip Board Member and Captain, Novato Fire Department


1 cup olive oil
½ cup red wine vinegar
½ cup fresh lemon juice. (sub: lime juice, orange juice or even juice from those last 3 Cuties in the fruit bowl!)
2 Tbsp soy sauce or GF tamari
2 Tbsp Worcestershire sauce
¾ tsp garlic powder
¾ tsp onion powder
¼ cup dijon mustard
2 Tbsp brown sugar (HEAPING. Really. I mean, lets just call it 3 Tbsp)
1 tsp salt
1 tsp pepper

2-4 lb Tri-Tip Steak (or Flank Steak or any steak of choice)

Garnish (optional):
Creamy Horseradish (Erich’s favorite!!)

In a medium-sized bowl, combine all above marinade ingredients. Whisk together. The mustard helps bind it all. Using a fork, poke holes throughout the steak so the marinade can seep in. Place steak into a Ziploc Freezer Bag and pour your amazingly delicious marinade over steak. Let that baby marinate in the refrigerator for at least 30 minutes. 2 - 4 hours is preferred. Heat outdoor grill to high. To grill a tri-tip steak, start with high heat. This is an important step as you want to develop a crust on the steak to keep the steak juicy on the inside. Grill the steak for about 5-8 minutes per side. Watch for flare-ups and move to another part of the grill if it is flaring up too much. After it has been seared, lower the heat to medium or medium-low and continue to grill. Let it cook for another 8-10 minutes or until it reaches 130 degrees in the center of the steak. An average 2-lb. sized tri-tip steak will take approximately 22 – 25 minutes of total cooking time on the grill.

Since tri-tip steaks vary in thickness, your best bet is to use a meat thermometer to check for temperature. The instant-read thermometer reads 120 degrees for rare, 130 degrees for medium-rare, and 140 degrees for medium.

Now the important part! REST. Let that baby rest, Bro…Your work here is almost done! Let the heavenly tender meat juices rest right back into the delicious and tender steak and then WOW! into your mouth in that first bite…in about 10-15 minutes...seriously, back off…let it REST!

After meat nap time, slice that beautiful browned tri-tip up and ENJOY with your favorite veggie sides!




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