Teriyaki Tri Tip Recipes

TERIYAKI TRI TIP ROAST

Teriyaki Tri Tip Roast image

Provided by Amanda Cooks & Styles

Number Of Ingredients 12

Ingredients

3 lb. Tri-Tip Roast
1/2 cup Water
2 tbsp oil
1/4 cup Soy Sauce
1/4 cup Brown Sugar
3 tbsp Rice Wine Vinegar
1/4 cup Onion (finely chopped)
3 cloves Garlic (minced)
1 tbsp Ginger (minced)
1/2 tsp Black Pepper
1/2 tsp Salt
1 tsp Sesame Oil

Steps:

Add all marinade ingredients to a large bowl and whisk to combine.
Place tri-tip in a large storage bag and pour marinade over the roast. Seal bag and gently shake bag around to fully coat the roast. Place in the fridge for at least 8 hours but ideally 24 hours. Pull roast out of the fridge about 30 minutes before cooking.
Preheat oven to 400 degrees.
Remove roast from bag, leaving marinade drippings in bag for later.
Heat a cast iron skillet to high heat. Once very hot, add oil to the skillet and begin to sear the roast on all sides for about 2 minutes until there is a nice char.
Transfer roast to an oven rack on a baking sheet. Bake for 20-30 minutes depending on your preferred doneness. 130 degrees for rare, 140 degrees for medium-rare, 145 degrees for medium. You will need a meat thermometer to check the temperature.
While the roast is in the oven, pour remaining marinade drippings from the bag into the same skillet you seared the roast along with a 1/2 cup of water and bring to a low simmer for about 5 minutes.
Once done, remove roast from oven and let rest for 5-10 minutes. Thinly slice roast and pour sauce on top. Sprinkle with chopped green onion and sesame seeds(optional). Enjoy!

TERIYAKI TRI-TIP

Teriyaki Tri-Tip image

Make and share this Teriyaki Tri-Tip recipe from Food.com.

Provided by Steven Hair

Categories Meat

Time P1DT25m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

3 -5 lbs tri-tip roast
1 cup soy sauce
1/2 cup sugar
4 -6 garlic cloves, chopped
2 teaspoons grated fresh ginger
3 green onions, chopped
1 teaspoon black pepper (optional)

Steps:

Combine all ingredients in a Freezer bag.
Marinate Tri tip for at least 24 hours.
Cut Tri tip into steaks and grill.

OVEN-BAKED TERIYAKI TRI-TIP

Oven-Baked Teriyaki Tri-Tip image

If you don't have a grill, you can still make some great meat. This is a combination of two different recipes I found online. The teriyaki marinade is from Michael Toyoshima and was published in Sunset magazine, and the baking method is from scottskitchen.com. This recipe goes well with baked potatoes because you can just cook them at the same time. Note that the 15 minute preparation time I listed here does not include marinating time.

Provided by howcheng

Categories Roast Beef

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2-2 lbs tri-tip steak, trimmed
1 cup soy sauce
1/2 cup sugar
1/2 cup brown sugar
3/4 cup onion, thinly sliced
1/2 cup sake
1/2 cup mirin
1 tablespoon garlic, minced
1/2 teaspoon black pepper, coarsely ground
1/2 teaspoon dry mustard

Steps:

Stand a large ziplock bag in a bowl. Combine all ingredients except beef in bag. Zip closed and shake well to dissolve the sugar. If don't have access to mirin, you can use combine 1/2 cup regular sake with 1 tsp of sugar.
Add beef to marinade. Chill at least two hours, turning occasionally.
Heat oven to 450 degrees. Place meat along with marinade into a suitable oven roasting pan (I like Pyrex myself).
When oven is ready, roast meat for 10 minutes.
After 10 minutes, cover meat with foil. Lower oven temperature to 350 and roast for 15 minutes.
Remove foil, and continue roasting for another 15 minutes.
By this point, the meat should be about medium. Cook up to another 10 minutes longer for medium well to well done.
Remove roasting pan from oven and re-cover with foil. Let sit for 15 minutes.
Slice across the grain and serve using the marinade as a sauce.

Nutrition Facts : Calories 657.3, Fat 22.7, SaturatedFat 8.9, Cholesterol 110.6, Sodium 4313.1, Carbohydrate 63.1, Fiber 1.2, Sugar 54.4, Protein 41.2

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