Thai-Dipped Beef Tri Tip
Description
Beef tri-tip roast is marinated in a Thai-inspired marinade and slowly roasted on the grill in Chef John's delicious Thai-dipped beef tri-tip recipe.
Ingredients
•
1/3 cup chopped lemon grass
•
1/3 cup fish sauce
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1/3 cup packed brown sugar
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1/4 cup seasoned rice vinegar
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6 cloves garlic, crushed
•
3 tablespoons grated fresh ginger root
•
3 tablespoons soy sauce
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2 tablespoons grated onion
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2 tablespoons vegetable oil
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2 tablespoons ground coriander
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1 tablespoon ground cumin
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2 teaspoons ground turmeric
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1/2 teaspoon cayenne pepper
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1 (2 1/2 pound) trimmed beef tri tip roast
Directions
1
Place lemongrass (bruised and chopped—see Chef's Notes), fish sauce, brown sugar, rice wine vinegar, garlic, ginger, soy sauce, onion, vegetable oil, coriander, cumin, turmeric, and cayenne pepper in a large mixing bowl; whisk until thoroughly mixed.
2
Poke both sides of tri-tip roast numerous times with the tines of a fork to allow marinade to penetrate into the roast; add to marinade and toss to coat. Cover bowl with plastic wrap; refrigerate 2 to 12 hours, occasionally flipping roast and poking it more with a fork.
3
Remove roast from marinade, allowing excess to drip off; place on a paper-towel-lined tray to drain briefly. Reserve marinade.
4
Preheat an outdoor grill to 325 degrees F (165 degrees C), indirect heat, and lightly oil the grate.
5
Cook on the preheated grill over indirect heat, covered, basting with marinade and turning occasionally, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board; rest before slicing, at least 20 minutes.
6
Heat any remaining marinade in a saucepan to a boil; simmer 1 or 2 minutes. Serve sauce with roast.