Grilling Season OXO Menu and Grilled Garlic Pepper Tri Tip Recipe

Today I’m sharing a delicious Grilled Garlic Pepper Tri Tip recipe, easy to prepare, grill, and serve at a casual or Memorial Day dinner party! This post is sponsored by OXO.

Grilled Garlic Pepper Tri Tip

Warm weather and grilling season have arrived and we couldn’t be happier! Outdoor entertaining is all about the food, but quite honestly, it begins with good friends.

One thing I’ve learned is that the invitation list is key to good conversation and a really fun time! Change up the guest list and invite friends who you want to spend time with, ones you want to reconnect with, possibly who you have not seen in a long time!

Grilled Garlic Pepper Tri Tip

Set a simple table with blue Ball canning jars for water glasses, simple wine glasses, and summer-fresh cloth napkins.

I used white Dollar Store plates and aluminum chargers (that I’ve had for years, from a yard sale), with World Market striped cloth napkins and yellow trim.

I tell people all the time, your table can be classy and elegant, but what most guests will remember is the conversation and the ambience of the evening.

Of course, it doesn’t hurt to have a killer main dish, right?

Easy grilling with OXO + Menu.

Today I’m sharing a few tips, and a few OXO products, that will make your summer grilling and entertaining season … perfect!

A menu is not truly complete if not accompanied by complementary dishes, but one thing I’ve learned is to keep a summer entertaining menu simple.

-Grilled Garlic Tri Tip

-Green Salad

-Cucumber Ribbons Salad with Pineapple (recipe coming soon on RE!)

-Crunchy Bread (or this delicious Flatbread recipe)

Strawberry Crumble Dessert

Grilling Season with OXO Products

Using the OXO GreenSaver Produce Keepers, our salad was fresh and simple. After bringing the romaine home from the grocery store, I used the Chopped Salad Scissors to cut off the core of each head, and stored in the GreenSaver Produce Keeper – 4.3 Qt. This product also comes in a 5 Qt. size for storing other veggies.

The idea of these produce keepers is to keep various produce, such as lettuce, spinach, cabbage or even apples, safely and prolong their life span when stored inside the refrigerator by proper control of humidity and eliminating ethylene gas. It’s also an efficient way to organize the produce in your refrigerator and makes it look neat and clean.

Grilling Season with OXO Products

The Chopped Salad Scissors are also excellent to quickly chop your salad!

Grilling Season with OXO Products

I also used the Simple Mandoline Slicer to slice the onions and cucumbers (compact and very easy to adjust), and the Little Salad Dressing Shaker for the Cucumber Shallot Vinaigrette. I love the size of this dressing shaker, because many times I want to make a smaller amount of dressing, so this is perfect.  I had the salad prepared in no time!

Grilling Season with OXO Products

Grilled Garlic Pepper Tri Tip

For the meat, we prepared 2 tri tip roasts, using the Bladed Meat Tenderizer to get the meat nice and tender, and ready for grilling. (It also improved the flavor of your meat!)

Grilled Garlic Pepper Tri Tip

With these ingredients, we prepared each tri tip roast, wrapped it in plastic wrap, and stored it in the fridge for a couple days before grilling. We have found that for best cooking results, remove the loins from the refrigerator, and let them come to room temperature before grilling.

Grilled Garlic Pepper Tri Tip

Simple ingredients, but such tender meat that your guests are going to love! You know, the kind that you can cut with a fork!

The Salt and Pepper Grinders are tall and sleek, with 5 different grinding levels for coarseness. Slather on the mayo, garlic, then coat heavily with salt and pepper.

Grilled Garlic Pepper Tri Tip

We grilled the meat using the 2-piece Grilling Tools Set. The reason you want tongs and not a fork is because tongs will keep the juices inside the meat (unlike a fork that pokes holes and allows juices to escape).

Grilled Garlic Pepper Tri Tip

Grilling times.

Grilling tri tip steak is an art. Practice will make you an expert. Here are some suggested cooking times, as you do not want to overcook the meat.

-Rare 8-10 minutes
-Medium 12-14 inutes

You can also use the pressure test; with your tongs, press the meat looking for …

-Rare – soft to the touch (120-125°F/49-52°C)
-Medium – firmer than rare, but yields (130-135°F/54-57°C)
-Well – firm, not yielding (160°F/71°C, and above)

Grilled Garlic Pepper Tri Tip

Allow meat to rest.

Allow meat to “rest” for about 5 minutes before slicing. Resting tri tip steak is important, as this allows the juices and spices to return to the meat’s center.

Lastly, remember people are not coming for an elaborate feast, so serving healthy salads and a delicious meat (maybe some hearty bread), may be all you need.

Our summer dinner was delightful, easy, enjoyable, stress-free, and very doable with the help of these OXO products that I’m sharing today, that really helped create shortcuts for simple cooking!

What do you plan on grilling this Memorial Day weekend?

Grilled Garlic Pepper Tri Tip

Grilled Garlic Pepper Tri Tip

Yield: 8

Prep Time: 15 minutes + 24 hours

Cook Time: 10-15 minutes


  • 2 (2 lb.) Beef loin trip tip roasts (4 lbs. total)
  • 1/2 cup mayonnaise
  • Sea salt (use a lot)
  • 12-15 cloves garlic, pressed
  • Coarse-ground black pepper (use a lot)


  1. Lay each roast on a piece of plastic wrap on the counter. Cover each side of the tri tip roast with mayonnaise (about 1/8 cup each side).
  2. Generously season the coating on all sides with salt. Pat the pressed garlic onto the outside of each side, and then heavily cover with fresh ground pepper.
  3. Re-wrap eaach roast with plastic wrap and store in the refrigerator one to three days before serving.
  4. Prepare the grill, getting heat to at least 375°F/191°C, or better.
  5. Grill each roast on high for 5-10 minutes, turning down to low until the meat is cooked to desired temperature. Rare 8-10 minutes; medium 12-14 minutes.
  6. You can also use the pressure test, or a great instant read thermometer. With your tongs, press the meat looking for: Rare - soft to the touch (120-125°F/49-52°C). Medium - firmer than rare, but yields (130-135°F/54-57°C). Well - firm, not yielding (160°F/71°C, and above).
  7. Allow meat to "rest" for about 5 minutes before slicing. Resting tri tip steak is important, as this allows the juices and spices to return to the meat's center. Slice and serve!

This post is sponsored by OXO, who provided me with product, but as always, all opinions are my own.

Check out all the products listed in this post:

GreenSaver Produce Keeper – 5 Qt
GreenSaver Produce Keeper – 4.3 Qt
Chopped Salad Scissors
Little Salad Dressing Shaker
Simple Mandoline
Bladed Meat Tenderizer
2 Piece Grilling Set
Lua Salt & Pepper Mill Set


  1. I’ve never marinated a steak in mayo like that. We plan to grill steak this weekend so I’ll give it a try!

  2. You’ve got my attention with that mayo. Can’t wait to try it. All those OXO kitchen tools look awesome!

  3. Whoa! This is so fun!! Cannot wait to try!

  4. Just wanted you to know that Memorial Day we had 5 family members over and 2 friends for a cookout. With my husband and myself there were 9 of us. Even though we have a tiny home, we do have a big deck and that is where we had our meal. My husband grilled chicken and steak kabobs, grilled corn on the cobb with parmesan, butter and parsley and I oven roasted new potatoes in the oven. I remembered you saying to delegate, so my daughter brought banana pudding and my friend brought chocolate chip cookies for dessert. We had an awesome time and meal together. Thank you for encouraging me to entertain even though I have a small home.

  5. What a smart tenderizer. I’m totally trying the mayo trick.

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