Asian Grilled Tri-Tip

Asian Grilled Tri-Tip

YIELD: Makes 4 servings


1 (1 1/2- to 2-lb.) - beef tri-tip, cut into 2-inch cubes

1/4 cup - low-sodium soy sauce

1/4 cup - black Asian vinegar

1/2 cup - peanut or vegetable oil

3 T - honey

4 - green onions, thinly sliced

2 T - fresh ginger, peeled and minced

1/4 cup - chili garlic sauce

2 T - black and white sesame seeds

additional black or white sesame seeds

rice or rice noodles


Place a 1-gallon zip-top plastic freezer bag in a large bowl; add first 9 ingredients. Seal bag, and turn it to mix well; refrigerate 8 to 10 hours.

About 1 hour before grilling beef, light charcoal grill or preheat gas grill to 400° to 500° F (high).

Remove beef from marinade, discarding marinade, and grill 2 minutes; turn and grill an additional 2 minutes.

Remove beef from grill, and sprinkle with additional sesame seeds.

Serve over rice or rice noodles.

Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips and Techniques to Grill Like a Pro, (2015, Oxmoor House) by Travel Channel’s ‘American Grilled’ host and Chef/Owner of Bayou Bakery, Coffee Bar & Eatery, David Guas.