Try this Ginger and Sesame Tri-Tip recipe today! You’ll be glad you did. It’s no secret that I love grilled tri-tip. It’s a simple cut of beef full of robust flavor, and it’s easy to prepare! Tri-tip is quite versatile. It’s great just rubbed down with plain salt and pepper, and it can stand up to more complex ingredients like the marinade used in this ginger and sesame tri-tip.
I recommend a medium-rare to medium doneness 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 piece refers to steak, the internal temperatures correspond to beef roasts as well. As always, I recommend having a reliable instant-read thermometer close by so you can pull the roast at the right moment!
- 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 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.
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.