Tri-Tip Steaks are always popular and taste amazing. Lately, I’ve seen a new cut of tri-tip strip steaks that come in various shapes and sizes. When grilling usually, I look for food that comes in similar shapes and sizes so that cooking is even & effortless. Recently I couldn’t resist the marbling & the price (at the time much cheaper than traditional tri-tip), so I picked up a package to grill on my Bull Grill. The results, as you can see, were phenomenal.
When shopping for beef I always try to look for meat that has the most marbling. The marbling is the white flecks that are spread through the meat. Great marbling will normally lead to an amazing flavor. Be sure to watch out for flair-ups, though, when grilling meat with a high amount of marbling. If a flair-up occurs, just move the meat to a different part of the grill.
I love using leftover tri-tip as an ingredient in other meals throughout the week. Because of that, normally I undercook it slightly from my preferred level of doneness. That way, when I reheat it later it doesn’t dry out.
- Tri-Tip Strip Steak Marinade
- 3 lbs. Tri-Tip Strips or Tr-Tip Steaks
- 1/2 cup Soy Sauce
- 1/4 cup Ginger
- 1/4 cup Red Wine Vinegar
- 1/4 cup Avocado Oil
- 1 tbsp Turmeric
- 2 tbsp Sea Salt
- Sesame Seeds
- Ginger Sauce
- 1/2 cup Onions
- 1/2 cup Coco Aminos
- 1/4 cup Grilled Lemon Juice
- 1/4 cup Ginger
- 1 tbsp White Vinegar
- Mix the soy sauce, ginger, red wine vinegar, avocado oil, turmeric, and sea salt in a large bowl. Pour the liquid into a large sealable storage bag or other container that is large enough to hold the meat. Add the meat and thoroughly coat the meat with the marinade. Place in the fridge for at least 2 hours but no more than 8 hours.
- Once the meat has been marinated, remove it from the marinade and discard the liquid. Pat dry the tri-tip with paper towels and allow it to come to room temperature for 30 minutes.
- Preheat a Bull Gas Grill to High for about 10 minutes. Before you place the meat on the grill, lower the burners to medium-high
- Place the tri-tip on a Bull Grill. The thickness of the tri-tip strips and desired doneness will dictate how long you cook each side. As a good rule of thumb, 3-4 minutes on each side is a good starting point. Once the tri-tip strips have reached your desired degree of doneness, remove them from the grill. Allow the meat to rest 10 minutes before slicing. Slice against the grain.
- While the steak is resting, make the ginger sauce by adding the onions, coco aminos, grilled lemon juice, ginger, and white vinegar to a food processor. Use the pulse function to puree it to your desired thickness. Salt to taste.
- Sprinkle sesame seeds over the steak and serve the ginger sauce on the side or drizzle on top.