Sweet and salty, garlicky and umami, this Asian Tri-Tip Steak Recipeis a balanced and flavorful marinade that's simple to make and delicious!Marinate the steak as long as you can -- up to 24 hours -- for the best flavor. To still get great flavor on a time crunch, cut the steak into smaller pieces before marinating for 30 minutes - 2 hours.
¼cuplow-sodium soy sauce or liquid coconut aminosfor gluten-free
2tablespoonshoney
1tablespoonolive oil
⅛teaspoonground black pepper
1large pinch salt
¾teaspoonginger powder or 2 tablespoons of fresh grated ginger
½teaspoononion powder
3medium garlic clovesminced
1 ¼ - 1 ½lb.tri-tip steak
1teaspooncornstarch
Green onionsbaby sweet peppers, or peanuts to garnish (optional)
Instructions
In a medium or large-sized mixing bowl, whisk together the vinegar, soy sauce, honey, olive oil, pepper, salt, ginger, onion, and garlic until combined.
Add the steak to the bowl and turn until covered in the marinade.
Cover the steak with an airtight lid and marinate in the refrigerator for 30 minutes to 24 hours.
10 minutes before grilling, preheat the grill to 375 to 400 degrees Fahrenheit.
Brush off the grill and add the steak to the grill, reserving the marinade. Cook the steak for 10-15 minutes, turning it every 3-4 minutes, or until the steak is cooked through to your desired degree of doneness (see notes below).
Move the steak to a clean dinner plate or cutting board. Cover with aluminum foil or another clean dinner plate and rest the steak for 5 minutes.
While the steak rests: move the reserved marinade to a microwave-safe bowl. Whisk together the cornstarch and 1 teaspoon cold water in a separate small mixing dish or cup. Whisk the cornstarch slurry into the marinade and microwave the marinade for 3-4 minutes, serving every minute or so, or until the marinade has reduced down and thickened up.
Slice the steak and serve with the reduced marinade sauce, green onions, peppers, and peanuts, if desired. Enjoy!
Notes
You can also marinate the steak in a resealable plastic bag. Just pour the marinade over the steak while in the bag. Seal the bag and move the steak around in the bag until it's covered with the marinade.
To make this recipe gluten-free, substitute gluten-free soy sauce or liquid coconut aminos for the traditional soy sauce.
Leftover steak lasts in the refrigerator for up to 4-5 days in an airtight container. Leftovers cannot be frozen.
You can also grill this steak on a stovetop grilling pan. Cook the steak on medium to medium-high heat and turn the steak every 3-4.5 minutes, or until sear marks start to form. Cook for 10-13 minutes, or until the steak is cooked through to your desired degree of doneness.
Use a meat thermometer to get the most accurate read on your steak's doneness: 125 degrees Fahrenheit for rare; 135 degrees is for medium-rare; 145 degrees for medium; 150 degrees for medium-well and 160 degrees for well (source).
You can freeze the uncooked steak in the marinade in freezer-safe containers for up to 2 months.
Nutrition
Serving: 1/6 of steak and marinade sauceCalories: 361kcalCarbohydrates: 9gProtein: 38gFat: 18gPolyunsaturated Fat: 2gCholesterol: 118mgSodium: 497mgSugar: 7g
Keyword Asian steak marinade, best tri tip marinade, easy tri tip marinade, marinade for tri tip, marinade for tri tip steak, marinate tri tip, santa maria tri tip marinade, seasoning for tri tip, tri tip marinade, tri tip marinade recipe, tri tip marinade recipes, tri tip steak recipe, ultimate tri tip recipe