The NY Times recently (Wednesday, Aug 31)Â 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!