Grilled Tri Tip Asian Inspired Recipes

GRILLED TRI-TIP

Grilled Tri-Tip image

This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests. It is sure to impress!

Provided by RecipeAddict

Categories Main Dish Recipes

Time 1h50m

Yield 8

Number Of Ingredients 5

Ingredients

4 pounds tri-tip roast
4 cloves garlic, peeled and very thinly sliced
⅓ cup salt
⅓ cup black pepper
⅓ cup garlic salt

Steps:

Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.
Preheat an outdoor grill for high heat.
Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.
Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.

Nutrition Facts : Calories 365.5 calories, Carbohydrate 4.4 g, Cholesterol 121 mg, Fat 20.9 g, Fiber 1.2 g, Protein 38.2 g, SaturatedFat 8.3 g, Sodium 3711.1 mg

THAI-DIPPED BEEF TRI TIP

Thai-Dipped Beef Tri Tip image

I enjoy beef satay way more than I do skewering small pieces of beef. Besides, I've never made satay, and not stuck a bamboo skewer into my finger at some point in the process. Not only did this involve less labor, but you can cook this in any number of ways.

Provided by Chef John

Categories World Cuisine Recipes Asian Thai

Time 3h10m

Yield 8

Number Of Ingredients 14

Ingredients

6 cloves garlic, crushed
⅓ cup chopped lemon grass
3 tablespoons grated fresh ginger root
2 tablespoons grated onion
⅓ cup fish sauce
¼ cup seasoned rice vinegar
3 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons ground turmeric
½ teaspoon cayenne pepper
⅓ cup packed brown sugar
2 tablespoons vegetable oil
1 (2 1/2 pound) trimmed beef tri tip roast

Steps:

Place garlic, lemon grass (bruised and chopped--see note), grated gingerroot, grated onion, fish sauce, rice vinegar, soy sauce, coriander, cumin, turmeric, cayenne pepper, brown sugar, and vegetable oil in a large mixing bowl. Whisk until ingredients are thoroughly mixed.
Transfer tri tip roast to marinade. Poke both sides of the roast numerous times with the tines of a fork to get the marinade into the roast. Cover with plastic wrap. Refrigerate 2 to 12 hours. During the marinade time, remove the meat from the fridge occasionally to turn and poke some more with a fork.
Transfer roast to a paper-towel-lined tray to drain briefly. Reserve marinade.
Preheat covered grill to 325 degrees F (165 degrees C). Lightly oil the grate.
Cook roast covered, over indirect heat, basting with marinade and turning occasionally. Cook about 35 to 45 minutes, depending on how hot your grill is. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board and let rest at least 20 minutes before slicing.
Place any remaining marinade in a saucepan; bring to a boil. Simmer for 1 or 2 minutes. You can use this as a serving sauce.

Nutrition Facts : Calories 361.7 calories, Carbohydrate 14.9 g, Cholesterol 131.7 mg, Fat 15.5 g, Fiber 0.9 g, Protein 39.4 g, SaturatedFat 4.8 g, Sodium 1280.5 mg, Sugar 11.1 g

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