A Tip for Your Tri-Tip

September 13, 2011 No comments
Tri-Tip in Teriyaki Marinade

Tri-Tip in Teriyaki Marinade

The NY Times recently (Wednesday, Aug 31) featured a flank steak in a Teriyaki marinade. This is Gary’s adaptation of that marinade to a 2 lb. tri-tip. Just marinate and grill. Bring to desired temperature. Gary always uses an instant read thermometer when grilling beef. Here is the marinade recipe:

1 cup vegetable oil
1/3 cup soy sauce
1/3 cup brown sugar
1 clove garlic (we never use just one, I’m sure it was at least 4)
1 teaspoon minced fresh ginger
1/2 teaspoon pepper

Marinate for a minumum of two hours, up to 8 hours.

We served this with corn on the cob, also grilled (in the husks, soaked in water for an hour or so) and grilled sliced red onion.
You can serve with a homemade or purchased salsa.

And a cabernet Savignon, of course!

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