Southwestern Tri-Tip Smoked Steak

This Tri-tip is phenomenal. The combination of the onion, cilantro, and juice from the limes, and spices made for a very tender and flavorful tri-tip. 

Recommended Pellet: Alder or Pecan

Southwestern Tri-Tip Smoked Steak

Loaded with cilantro and lime, this tri-tip steak is marinated in beer, wine and spices. Choose a dark beer for a richer flavor and add more pepper flakes to heat it up.
Prep Time 15 minutes
Author Derrick Riches


  • 2 pounds tri-tip steak
  • 1 cup red wine
  • 1 can of beer
  • 1 small red onion sliced
  • juice from 6 to 8 limes
  • 1/4 cup fresh cilantro chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin


  1. Combine all ingredients except the tri-tip and stir. Place steaks in a large backing dish or a resealable bag. Pour marinade over steaks. Let sit for several hours (up to 6).
  2. Place steaks on Traeger smoke setting for about 1 1/2 to 2 hours. Or until the internal temperature is about 150 degrees. Let steaks rest for about 30 minutes
  3. If you want to add some extra heat to the marinade, then chop up a seeded jalapeno pepper and toss it in.

Recipe Notes

Poke holes in the tri-tip to allow the marinade to penetrate the meat.
I actually had marinated the tri-tip for about 20 hours.

Adapted from Anthony