Butterflied Grilled Tri-tip for Fajitas

A simple marinade produces great results.

As mentioned previously (https://icookforleftovers.wordpress.com/2013/10/13/tri-tip-roast/), I only pick these up when they are on sale.


First, butterfly the tri-tip.

Start with the thickest end of the tri-tip away from you.  With your sharpest knife (I used my Grandmother Ethel’s boning knife),  insert the knive into the thickest part and evenly slice  the tri-tip horizontally.


As you slice, start to open up the tri-tip like a book to ensure even halves.






Tada! One butterfiled tri-tip, ready for marinating.

Our marinade consisted of:

  • 6 ounces of pineapple juice
  • 6 ounce of lite soy sauce
  • about 2 teaspoons Adobo seasoning

Place the tri-tip and the marinade in a plastic bag and seal, pushing all the air out.  Refrigerate for 2 to 4 hours.  Remove about half an hour before grilling to bring to room temperature.

Grill on a medium-hot fire for about 8 minutes on each side.

Let rest for 10 minutes before slicing.


Cut the butterflied tri-tip in half for easier slicing.

Slice thinly, about 1/4-inch, against the grain.

Serve with your favorite fajita fixings.


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