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Cuban Style Mojo Marinated Tri-Tip

Cuban Style Mojo Marinated Tri-Tip

Aug 01, 2026

Bring a taste of Havana to your backyard with this Cuban-Style Mojo Marinated Tri-Tip. This recipe takes West Coast beef culture and fuses it with the vibrant, citrus-forward flavors of traditional Cuban cooking. The marinade starts by simmering fresh lime and orange juices with toasted sliced garlic, fragrant cumin, and Mexican oregano in warm olive oil—a technique that mellows the garlic's raw bite and blooms the spices for maximum depth.

The Secret to That Signature Punch: A truly standout mojo hinges on a balanced savory base to anchor all that bright citrus and toasted garlic. That’s where our WheelyQ SPG Seasoning comes in. Crafted with fine sea salt, garlic and black pepper, it blends seamlessly into the marinade and holds its own against the smoke, delivering a killer savory crust when it hits the hot grates.

Smoked low and slow over pecan wood on the Big Green Egg until tender, then reverse-seared over high heat, this tri-tip develops a rich, caramelized bark while staying extraordinarily juicy on the inside. Served alongside charred mojo-brushed sweet onions and finished with a final drizzle of reserved sauce, it’s a bold, crowd-pleasing centerpiece that turns standard barbecue into an absolute feast.

Ingredients:

  • 1/2 cup fresh lime juice
  • 1/3 cup water
  • 1/4 cup fresh orange juice
  • 1 1/2 teaspoons SPG Seasoning - Salt, Pepper, Garlic
  • 1/2 teaspoon Mexican oregano
  • 1/2 cup olive oil
  • 8 large garlic cloves, thinly sliced crosswise
  • 1 teaspoon ground cumin
  • Tri-Tip (2-3 lbs)
  • 3 tablespoons chopped fresh cilantro
  • 2 sweet onions, sliced 1/4 inch thick

Marinate:

  1. Mix the lime juice, water, orange juice, SPG Seasoning - Salt, Pepper, Garlic and oregano in a bowl.
  2. Heat the olive oil in a deep saucepan over moderate heat. Add the garlic and cumin and cook until the garlic is fragrant and golden, about 2 minutes. Very carefully add the juice mixture and bring to a boil. Remove from the heat and let the mojo cool to room temperature.
  3. Place the Tri-Tip in a large glass baking dish. Add the cilantro to the mojo and pour half of it over the steaks; turn several times to coat evenly. Cover and marinate in the refrigerator for 1 to 2 hours. Reserve the remaining mojo.

Grill it or Smoke :

  1. Prepare Big Green Egg or charcoal grill for indirect cooking; hold temperature at 250⁰. Place a chunk of pecan wood on hot coals for smoke flavor.
  2. Remove the steak from the marinade and pat dry.
  3. Place Tri-Tip on the grill and insert probe thermometer set for 115⁰. Cook Tri-Tip for 25-30 minutes or until internal temp reaches 115⁰.
  4. Remove Tri-Tip from the grill, take the heat deflector out of the Big Green Egg, and adjust vents so the grill climbs to 500⁰. On the Big Green Egg this takes about 3-4 minutes.
  5. Sear the Tri-Tip on both sides for 4 minutes each side or until internal temperature reaches 130-135⁰ for medium rare or 140-145⁰ for medium.
  6. Remove from grill and rest for 10 minutes. 
  7. Brush the onion slices with some of the reserved mojo. Grill the onion slices until lightly charred and tender, about 2 minutes per side.
  8. Slice the Tri-Tip against the grain.
  9. Transfer the Tri-Tip and onions to a platter; spoon the remaining mojo on top and serve.

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