Asian Marinated Tri-Tip Roast
Learn how to make an Asian marinated tri-tip roast that's sure to be a crowd pleaser at your next cookout.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 3pound/1.3 kg beef tri-tip roast
- For the Marinade:
- 1cup/240 milliliters soy sauce (low sodium)
- ⅓cup/80 milliliters beef stock
- ¼cup/60 milliliters vegetable oil
- 1teaspoon/5 milliliters sesame oil
- 3green onions (finely chopped)
- 3cloves garlic (minced)
- 1tablespoon/15 milliliters rice wine vinegar
- 1tablespoon/15 milliliters Mirin
- 1tablespoon/15 milliliters honey
- 1to 2 tablespoons/15 to 30 milliliters chili paste
- 2teaspoons/10 milliliters Worcestershire sauce
- 1teaspoon/5 milliliters ginger (freshly grated)
- ½teaspoon/2.5 milliliters onion powder
- ½teaspoon/2.5 milliliters salt
- ½teaspoon/2.5 milliliters black pepper
- For the Sauce:
- 1tablespoon cornstarch
- 3tablespoons water
Instructions
Step 1
Combine all marinade ingredients in a medium bowl. Place the tri-tip roast in a large resealable plastic bag. Pour marinade over meat, seal bag and allow to marinate for 4 to 6 hours in the refrigerator.Step 2
Preheat grill on medium heat and prepare for indirect cooking . Remove roast from the pan making sure to reserve marinade. Place roast onto a lightly oiled grill grate and allow to cook until internal temperature reaches 150 to 165 F or about 25 to 35 minutes.Step 3
While the tri-tip is cooking, it is time to prepare the sauce. Using side burner and a medium saucepan, bring reserved marinade to boil. Combine 1 tablespoon of cornstarch with 3 tablespoons of water. Add mixture to marinade. Stir until the sauce has thickened. Reduce heat to low and allow to simmer for an additional 3 to 5 minutes.Step 4
Once tri-tip has reached the desired doneness, remove from grill and tent with aluminum foil, and allow meat to rest for 10 minutes. Carve roast, top with sauce, and serve with you favorite sides.Step 5
Enjoy!