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How to Make Thai-Dipped Beef Tri Tip - A Step-by-Step Guide

Thai cuisine is known for its bold flavors and aromatic spices, and this recipe for Thai-Dipped Beef Tri Tip is no exception. This dish features succulent beef tri tip, marinated in a flavorful blend of Thai spices and then grilled to perfection. The result is a tender and juicy cut of meat with a crispy, caramelized exterior and a rich, complex flavor profile.

One of the key components of this recipe is the marinade, which is packed with traditional Thai ingredients such as lemongras...

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Ingredients

  • 6 cloves garlic, crushed
  • ⅓ cup chopped lemon grass
  • 3 tablespoons grated fresh ginger root
  • 2 tablespoons grated onion
  • ⅓ cup fish sauce
  • ¼ cup seasoned rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • ½ teaspoon cayenne pepper
  • ⅓ cup packed brown sugar
  • 2 tablespoons vegetable oil
  • 1 (2 1/2 pound) trimmed beef tri tip roast

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Additional Time: 2 hrs 20 mins
  • Total Time: 3 hrs 10 mins
  • Servings: 8
  • Yield: 8 servings

  • Place garlic, lemon grass (bruised and chopped--see note), grated gingerroot, grated onion, fish sauce, rice vinegar, soy sauce, coriander, cumin, turmeric, cayenne pepper, brown sugar, and vegetable oil in a large mixing bowl. Whisk until ingredients are thoroughly mixed.
  • Transfer tri tip roast to marinade. Poke both sides of the roast numerous times with the tines of a fork to get the marinade into the roast. Cover with plastic wrap. Refrigerate 2 to 12 hours. During the marinade time, remove the meat from the fridge occasionally to turn and poke some more with a fork.
  • Transfer roast to a paper-towel-lined tray to drain briefly. Reserve marinade.
  • Preheat covered grill to 325 degrees F (165 degrees C). Lightly oil the grate.
  • Cook roast covered, over indirect heat, basting with marinade and turning occasionally. Cook about 35 to 45 minutes, depending on how hot your grill is. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board and let rest at least 20 minutes before slicing.
  • Place any remaining marinade in a saucepan; bring to a boil. Simmer for 1 or 2 minutes. You can use this as a serving sauce.

    • Nutrition

    362 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 132mg
    • Sodium: 1281mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Total Sugars: 11g
    • Protein: 39g
    • Vitamin C: 2mg
    • Calcium: 45mg
    • Iron: 5mg
    • Potassium: 447mg

    Categories

    Appetizer recipes
    Main recipes
    Beef recipes
    Thai recipes