Summer time always means we use our grill a lot. My husband is THEE grill master. I’m not kidding you guys…he always knocks it out of the park when he grills. I like to try and find some new BBQ recipes to try out and this one did not disappoint. It was so tender and so amazing. I definitely suggest that you let the roast rest for the full 10 minutes after it’s done on the BBQ grill. That helps to keep the moisture in the meat and will have you wanting a second serving. Between my husband and I, we had very little left over. Make sure you let me know how you like it.
1 Tsp Ground Ginger
3–4 Cloves Garlic
3 Tbsp. All-Fruit Jam
½ Cup Liquid Aminos ( or reduced-sodium soy sauce)
1 Tsp. Sesame Oil
½ Cup Water
1 Bunch Green Onions, sliced
1–2 Medium Serrano Chilies, cut in half, seeds removed, chopped
Sea salt and Ground Black Pepper (to taste; optional)
1¾ lb. Raw Tri-Tip Roast
1. Place ginger, garlic, jam, soy sauce, oil, and water in a blender; cover. Blend until smooth.
2. Add onions and chilies; pulse until blended. Season with salt and pepper if desired.
3. Place tri-tip in glass dish; top with marinade. Marinate, covered, in refrigerator for 2 to 3 hours.
4. Preheat grill on high.
5. Place tri-tip on grill; brown for 5 minutes on each side.
6. Reduce heat to medium; cook slowly, basting with marinade every 5 to 10 minutes. Cook for 15 to 20 minutes on each side or to desired doneness. Test for temperature with a meat thermometer in the thickest part of the tri-tip reaching 125° F. for rare and 140° F. for medium.
7. Remove from grill; cover with foil and let sit for 10 minutes. Slice thinly across grain.
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