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Asian Grilled Tri-Tip

Asian Grilled Tri-Tip

Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips and Techniques to Grill Like a Pro, (2015, Oxmoor House) by Travel Channel’s ‘American Grilled’ host  and Chef/Owner of  Bayou Bakery, Coffee Bar & Eatery, David Guas.

Yield: 4
Prep Time: Hands-on: 20 min.
Total Time: Total 20 min., plus 8 hr. for marinating


  • 1 (1½- to 2-lb.)  - beef tri-tip, cut into 2-inch cubes
  • ¼ cup  - low-sodium soy sauce
  • ¼ cup  - black Asian vinegar
  • ½ cup  - peanut or vegetable oil
  • 3 tablespoons  - honey
  • 4 - green onions, thinly sliced
  • 2 tablespoon  - fresh ginger, peeled and minced
  • ¼ cup  - chili garlic sauce
  • 2 tablespoons - black and white sesame seeds
  • Additional black or white sesame seeds
  • Rice or rice noodles


Place a 1-gallon zip-top plastic freezer bag in a large bowl; add first 9 ingredients. Seal bag, and turn it to mix well; refrigerate 8 to 10 hours. About 1 hour before grilling beef, light charcoal grill or preheat gas grill to 400° to 500° F (high).

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.