Asian Grilled Tri-Tip

Menu PartEntree
Cuisine TypeAsian

Chef David Guas
Bayou Bakery
Arlington, Va.

Tri-tip is an economical cut of beef taken from the large triangular muscle of the bottom sirloin. Marinating before grilling tenderizes the meat and infuses it with flavor. Chef Guas blends his Asian-style marinade from honey, soy sauce and black vinegar seasoned with ginger and chili-garlic sauce.


1/2 cup peanut or vegetable oil
1/4 cup soy sauce
1/4 cup black Asian vinegar
3 tbsp. honey
1/4 cup chili-garlic sauce
Small bunch green onions, thinly sliced
2 tbsp. fresh ginger, peeled and minced
2 tbsp. black and white sesame seeds
1 1/2-2 lb. portion beef tri-tip, cut into 2-inch cubesAdditional black or white sesame seeds, for garnish

Cooked rice or rice noodles


1. For marinade: Place a 1-gallon zip-top plastic freezer bag in a large bowl; add oil, soy sauce, vinegar, honey, chili sauce, green onions, ginger and sesame seeds. Seal bag and mix well.

2. Add beef and reseal bag; turn it to mix well. Refrigerate 8 to 10 hours.

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

4. 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.

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