Lee Ann Whippen's Teriyaki Grilled Tri Tip Steak
Lee Ann Whippen's Teriyaki Grilled Tri Tip Steak Recipe
Rated 3.3 stars by 8 users
WOOD PELLET RECOMMENDATION
In order to bring out the sweet notes in this unique take on Tri Tip, we recommend using our Cherry Blend Hardwood Pellets.
Chef Lee Ann Whippen
1 whole Tri-Tip (2 lbs.), silver skin removed
1 cup Soy Sauce
1/2 cup Vegetable Oil
1/4 cup Dark Brown Sugar
1 Tbsp Pit Boss Smoked Salt & Pepper Rub
2 tbsp Honey
1/2" piece of Fresh Ginger, peeled and minced
3 cloves Garlic, minced
1/4 cup Green Onions, sliced thin
2-3 tbsp Sherry Cooking Wine (optional)
Pit Boss Cherry Blend Hardwood Pellets
Wood Pellet Recommendation
Whisk together all marinade ingredients in medium bowl.
Pour steak in resealable plastic bag, releasing as much air as possible, turning to coat. Refrigerate 2 to 6 hours.
Remove steak from marinate, discarding marinade or bring marinade to simmer over medium low heat in small saucepot to serve for extra sauce.
Prepare gill to high heat for direct grilling. Grill for 12-15 minutes, turning occasionally to cook evenly. Lower heat, if necessary, after achieving desired crust and cook to desired doneness or 125 degrees internal temperature for medium rare.
Let rest for 10 minutes. Slice against the grain.
Top the Tri-Tip with some sesame seeds and serve over steamed rice to bring this flavorful, fusion recipe to another level.