Tri-Tip Steak
I have for a very long time now butchered a lot of my own steaks and meats. From the local bulk market, I buy a whole Top Sirloin and make my own steaks and chop meat from it. On the top of this piece of meat under a layer of fat is a beautiful triangular piece of meat called a Tri-Tip. It is a perfect grilling piece of meat and I liked to marinate it, and then broil it. Sliced on a bias, against the grain, the slices of this cut are tender and moist and delicious.
Tri-Tip Steak Marinade
- 1 bottle San-J Szechuan Hot & spicy marinade
- 1/2 cup soy sauce
- Lawry’s seasoning salt
- 2 -4 Tbs Demerara or raw sugar
- 1- 2 Tbs grated fresh ginger
I love to experiment with different marinades and tonight I found a great one. I started with a bottle of San-J Szechuan hot & spicy marinade and Sauce. To this I added soy sauce. To the steak I sprinkled a little Lawry’s seasoned salt, Demerara sugar and spread a little freshly grated ginger over both sides. Rotating the piece of meat about every 1/2 hour I marinated it for 3 -4 hours. I also use my carving fork, which is very pointed, and I “Jacquard” the piece of meat by puncturing it all over and then ladling the marinade over the top.
Another little trick I have perfected is to limit the clean up. Since we weren’t grilling outside I had to use the broiler in the oven and this method certainly soils the broiler pan. Simple remedy to make a lighter clean up is to line the top and bottom of the broiler pan in aluminum foil.
Broil Tri-Tip Steak
Take the marinated steak place on you grill or broiler pan and cook. If using oven, place the rack in the top third of the oven, but not on the highest rung. When cooked to your desired doneness, remove from oven and place on a cutting board or plate, and let rest for about 10 minutes. Slice against the grain on a slight bias.
Here are a few items to help with this recipe.
OXO Good Grips 12-Inch Stainless-Steel Locking Tongs
Zwilling J.A. Henckels Four Star II 2-Piece Carving Set
Range Kleen Porcelain Broiler Pan with Porcelain Grill
It’s a steak, what else can I say, I love it forever and a day! 5 paws for this recipe
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- 1 tri-tip steak
- 1 bottle San-J Szechuan Hot & spicy marinade
- 1/2 cup soy sauce
- Lawry's seasoning salt
- 2 -4 Tbs Demerara or raw sugar
- 1- 2 Tbs grated fresh ginger
- sprinkle the Lawry's salt the sugar and the ginger on both sides of the steak and place into the spicy marinade and soy sauce turning it every 30 minutes, Marinade it for about 4 hours.
- Take the marinated steak place on you grill or broiler pan and cook. If using oven, place the rack in the top third of the oven, but not on the highest rung. When cooked to your desired doneness, remove from oven and place on a cutting board or plate, and let rest for about 10 minutes. Slice against the grain on a slight bias.
- I also use my carving fork, which is very pointed, and I "Jacquard" the piece of meat by puncturing it all over and then ladling the marinade over the top.
- Another little trick I have perfected is to limit the clean up. Since we weren't grilling outside I had to use the broiler in the oven and this method certainly soils the broiler pan. Simple remedy to make a lighter clean up is to line the top and bottom of the broiler pan in aluminum foil.
Based on 2 Review(s)