Maggi Seasoning Tri-tip


There are so many amazing ways to season or marinate tri-tip.  One of my family’s favorite ways to prepare tri-tip is in a Maggi seasoning base.  If you don’t know about Maggi seasoning, please go find out and get some ASAP!  Or, I can just describe it a bit to you here.

Maggi seasoning is like the cousin of soy sauce.  It looks and smells very similar, but has its own distinctive flavor profile and unique taste. Maggi seasoning tastes rich, bold, and robust that bursts with umami flavor bombs in every bite.  It is also commonly used as a  soy sauce substitute for many Vietnamese dishes and other international dishes and my seasoning of choice for Asian beef dishes, fried rice, and Vietnamese sandwiches.

At our house, we love our BBQ with a side of steamed Jasmine rice and salad.  This Maggi tri-tip recipe is the perfect main course for our favorite sides and will always be a family favorite.


3 pound Tri-tip roast
1/2 cup Maggi Seasoning
1/4 cup water
1/4 cup brown sugar
1 tablespoon cracked black pepper
2 tablespoons vegetable oil
6 garlic cloves, peeled and smashed
1/2 lime, juiced


Marinate Tri-tip – In a medium mixing bowl, combine Maggi seasoning, water, brown sugar, cracked black pepper, vegetable oil, lime juice, garlic cloves.  Mix well.  Pour marinade over tri-tip. Marinate in the refrigerator for at least four hours, preferably overnight.

BBQ Tri-tip – Setup up grill for indirect cooking.  Bring the grill to 325-350degrees. Place Tri-tip on the indirect side of the grill and cook covered until the internal temperature of Tri-tip reaches 130 degrees. Remove lid and sear Tri-tip, two minutes a side, over direct heat, or until the internal temperature of Tri-tip reaches 145 degrees for medium. Remove the Tri-tip from the grill, tent with aluminum foil, and allow Tri-tip to rest for at least 10 minutes.

Carve Tri-tip – Cut Tri-tip, against the grain, in 1/4-1/3 inch slices. Serve with your favorite sides.



  • Tri-tip comes in untrimmed or trimmed packages.  If you get untrimmed tri-tip, make sure you trim and remove excess fat before cooking.
  • Marinate works great for other cuts of steak!
  • To prevent tri-tip from being overly chewy, cut against the grain.
  • Cook tri-tip on indirect heat until internal temperature is 15 degrees less than the desired temperature.  Finish Tri-tip off by searing over direct heat.
  • If you can’t find Maggi seasoning, you can use soy sauce.

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