Asian Marinated Tri-Tip Roast

Asian Marinated Tri-Tip Roast
Debbie Smirnoff/Getty Images
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
480 Calories
26g Fat
11g Carbs
48g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 480
% Daily Value*
Total Fat 26g 34%
Saturated Fat 1g 3%
Cholesterol 141mg 47%
Sodium 1641mg 71%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Total Sugars 6g
Protein 48g
Vitamin C 2mg 12%
Calcium 53mg 4%
Iron 4mg 20%
Potassium 722mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spicy, savory, and simply magnificent. This tri-tip roast is definitely a crowd pleaser. The marinade serves two purposes by first, seasoning the meat prior to grilling and finally, brought to a boil and thickened with cornstarch forming a delectable serving sauce for the finished product. While this recipe calls for tri-tip roast, you can easily substitute with flank steak, yielding the same fantastic result. Just be sure to adjust the cooking time.

Ingredients

  • 3 pound (1.3 kilogram) beef tri-tip roast

For the Marinade:

  • 1 cup (240 milliliters) low-sodium soy sauce

  • 1/3 cup (80 milliliters) beef stock

  • 1/4 cup (60 milliliters) vegetable oil

  • 1 teaspoon (5 milliliters) sesame oil

  • 3 green onions, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon (15 milliliters) rice wine vinegar

  • 1 tablespoon (15 milliliters) mirin

  • 1 tablespoon (15 milliliters) honey

  • 1 to 2 tablespoons (15 to 30 milliliters) chili paste

  • 2 teaspoons (10 milliliters) Worcestershire sauce

  • 1 teaspoon (5 milliliters) milliliters freshly grated ginger

  • 1/2 teaspoon (1.4 grams) onion powder

  • 1/2 teaspoon (3 grams) salt

  • 1/2 teaspoon (1.8 grams) freshly ground black pepper

For the Sauce:

  • 1 tablespoon cornstarch

  • 3 tablespoons water

Steps to Make It

  1. Combine all marinade ingredients in a medium bowl. Place the tri-tip roast in a large resealable plastic bag. Pour marinade over meat, seal bag and allow to marinate for 4 to 6 hours in the refrigerator.

  2. Preheat grill on medium heat and prepare for indirect cooking. Remove roast from the pan making sure to reserve marinade. Place roast onto a lightly oiled grill grate and allow to cook until internal temperature reaches 150 to 165 F or about 25 to 35 minutes.

  3. While the tri-tip is cooking, it is time to prepare the sauce. Using side burner and a medium saucepan, bring reserved marinade to boil. Combine 1 tablespoon of cornstarch with 3 tablespoons of water. Add mixture to marinade. Stir until the sauce has thickened. Reduce heat to low and allow to simmer for an additional 3 to 5 minutes.

  4. Once tri-tip has reached the desired doneness, remove from grill and tent with aluminum foil, and allow meat to rest for 10 minutes. Carve roast, top with sauce, and serve with you favorite sides.

  5. Enjoy!

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