This must-try Ginger and Sesame Tri-Tip is drool-worthy! It’s no secret that I love grilled tri-tip. It’s filled with robust beefy flavor, and it’s easy to prepare.
One of the things I like about tri-tip is its versatility. It’s delicious seasoned with simple ingredients like salt and pepper, or complex ingredients like a ginger-sesame marinade. You can serve the ginger and sesame tri-tip sliced and paired with vegetables, or cut it into small pieces for tacos, nachos, chili, burritos, and more!
What is the best tri-tip temp?
I recommend a medium-rare (130 degrees F) to medium doneness (140 degrees F) for this tri-tip recipe. However, we all have different preferences. Please consult my steak temperature guide for more information on beef doneness. While this temperature guide refers to steak, the internal temperatures correspond to beef roasts as well. As always, it is wise to keep a reliable instant-read thermometer close by so you can pull the tri-tip roast at the right moment!
Ingredients for ginger and sesame tri-tip:
- Beef tri-tip roast, about 2-2 1/2 pounds
- Toasted sesame seeds
- 1/2 cup beef broth, I recommend using a low-sodium beef broth.
- Green onions
- Soy sauce, Use tamari or GF soy sauce for dietary restrictions.
- Brown sugar
- Sesame oil
- Red wine vinegar, sub with white wine vinegar or rice wine vinegar if preferred.
- White pepper, use black pepper if preferred
How to make ginger and sesame tri-tip:
- Trim off excess fat from the surface of the tri-tip. Place the roast into a resealable plastic bag.
- Chop the green onions and reserve 2 tablespoons for garnish.
- Combine soy sauce with brown sugar, sesame oil, garlic, water, vinegar, ginger, and white pepper. Stir in the remaining green onions.
- Pour ginger and sesame marinade over the tri-tip, gently working the mixture into the meat. Release the air from the bag, seal, and place it into the refrigerator for 4-8 hours.
- Prepare your gas or charcoal with a two-zone cooking space.
- Remove the tri-tip from the marinating bag and place it on the grill.
- Cook over indirect heat for 30-35 minutes, turning the roast every 7 minutes or so. Mop with a little warmed beef broth halfway through cooking time.
- Once the internal temperature reaches your desired doneness, remove the tri-tip from the grill and place it onto a clean cutting board.
- Rest the meat for 10 minutes, carve across the grain and garnish with toasted sesame seeds and finely chopped green onion.
- Serve ginger and sesame tri-tip with rice, grilled vegetables, or in salads, sandwiches, and wraps.
Store your leftover ginger and sesame tri-tip in an airtight container for 3-4 days in the refrigerator. Rewarm in a skillet or microwave. If you plan to freeze the tri-tip, store them in vacuum-sealed bags in the freezer for 3 months.
More tri tip roast recipes!
Ginger and Sesame Tri-Tip
- 2 -2 1/2 pounds beef tri-tip roast
- 1 tablespoon toasted sesame seeds garnish
- 1/2 cup beef broth for mopping
- 4 medium green onions finely chopped (reserve 2 tablespoons for garnish)
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 1 1/2 tablespoons sesame oil
- 2-3 cloves garlic minced
- 2 1/2 tablespoons water
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons grated ginger fresh
- 1/4 teaspoon white pepper
- Trim off any excess fat on the surface of the meat. Place roast into a resealable plastic bag.
- Chop green onion, reserving 2 tablespoons for garnish.
- Combine soy sauce with brown sugar, sesame oil, garlic, water, vinegar, ginger, and white pepper. Stir in green remaining onions.
- Pour mixture over tri-tip gently working the marinade into every part of the meat. Release air from bag, seal, and place into the refrigerator for 4-8 hours.
- Prepare your gas or charcoal grill for a two zone cooking.
- Remove tri-tip from bag on the grill. Cook over indirect heat for 30-35 minutes, turning the roast every 7 minutes or so. Mop with a little warmed beef broth halfway through cooking time.
- Once the internal temperature reaches your desired doneness, remove tri-tip from the grill and place onto a clean cutting board.Rest the meat for 10 minutes, carve across the grain and garnish with toasted sesame seeds and finely chopped green onion.