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Thai-Dipped Beef Tri Tip
Thai-Dipped Beef Tri Tip
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
190 minutes
Marinate beef tri tip in Thai-inspired marinade, then slow roast on covered grill for Chef John's mouthwatering Thai-Dipped Tri Tip.
Ingredients:
  • 6 cloves garlic, crushed
  • 0.33333334326744 cup chopped lemon grass
  • 3 tablespoons grated fresh ginger root
  • 2 tablespoons grated onion
  • 0.33333334326744 cup fish sauce
  • 0.25 cup seasoned rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 0.5 teaspoon cayenne pepper
  • 0.33333334326744 cup packed brown sugar
  • 2 tablespoons vegetable oil
  • 1 (2 1/2 pound) trimmed beef tri tip roast
Instructions:
  • In a large mixing bowl, combine garlic, bruised and chopped lemon grass, grated gingerroot, grated onion, fish sauce, rice vinegar, soy sauce, coriander, cumin, turmeric, cayenne pepper, brown sugar, and vegetable oil. Whisk until well combined.
  • Place the tri tip roast in the marinade, making sure to poke both sides of the roast with a fork to allow the marinade to penetrate. Cover with plastic wrap and refrigerate for 2 to 12 hours. Remember to take the meat out of the fridge occasionally to turn and continue poking with a fork.
  • Place the roast on a paper-towel-lined tray to briefly drain, and save the marinade for later use.
  • Preheat your grill to 325 degrees F (165 degrees C) with the cover on and lightly oil the grate.
  • Roast the meat covered on the grill over indirect heat, basting with marinade and turning occasionally. Cook until it reaches an internal temperature of 130 to 135 degrees F (54 degrees C) as per an instant-read thermometer. Rest on a cutting board for at least 20 minutes before slicing.
  • Transfer the leftover marinade to a saucepan and bring it to a boil. Let it simmer for 1 to 2 minutes to create a flavorful serving sauce.

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