Grilled Ginger-Sesame Tri-Tip
This recipe calls for tri-tip roast, but you can use tri-tip steaks if they are available. In fact, any cut of beef works really well with this delicious ginger-sesame marinade. I like to make a double batch of the marinade, reserving half of it to simmer and serve as a side sauce.Print Pin Rate
Servings: 6 people
- 2 1/2-3 pounds beef tri-tip roast or steaks
- 1 tablespoon toasted sesame seeds garnish
- 1-2 tablespoons green onion garnish
- 5 green onions finely chopped
- 1 cup soy sauce or 3/4 cup tamari
- 1/4 cup dark brown sugar packed
- 3 tablespoons sesame oil
- 3-4 cloves garlic minced
- 2 1/2 tablespoons water
- 1 tablespoon red wine vinegar
- 1 tablespoon 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 1-2 tablespoons for garnish. Set aside.
- Combine soy sauce (or tamari) with brown sugar, sesame oil, garlic, water, vinegar, ginger, and white pepper. Stir in green onions.
- Pour mixture over tri-tip making sure to work the marinade into every part of the meat. Release air from bag, seal, and place into the refrigerator for 8-24 hours.
- Preheat grill for medium heat.
- Remove tri-tip from back and reserve marinade. Place tri-tip on the grill and carefully top with some of the reserved marinade. Either pour it over the top of the meat or place the marinade in a bowl and apply it with a sauce brush.
- Close the grill lid and cook for 30 minutes or so, turning the roast occasionally. I recommend medium-rare to medium (140-145 degrees F.) for this recipe.
- Once the internal temperature reaches the desired doneness, remove tri-tip from the grill and place onto a clean, sturdy cutting board. Rest the meat for 10 minutes, carve across the grain and garnish with toasted sesame seeds and finely chopped green onion.
- If making a sauce, double the marinade recipe. Split the mixture in half and use half as a marinade and place half in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 6-8 minutes. If the sauce is too runny for your liking, simply thicken it with cornstarch (2 teaspoons cornstarch, mixed with 4 teaspoons of water). Serve as a side sauce.
Photo by: Sabrina Baksh