Thai-Dipped Beef Tri Tip | The Best Recipes

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Thai-Dipped Beef Tri Tip

"I enjoy beef satay way more than I do skewering small pieces of beef. Besides, I've never made satay, and not stuck a bamboo skewer into my finger at some point in the process. Not only did this involve less labor, but you can cook this in any number of ways."

Ingredients :

• 6 cloves garlic, crushed
• 1/3 cup chopped lemon grass
• 3 tablespoons grated fresh ginger root
• 2 tablespoons grated onion
• 1/3 cup fish sauce
• 1/4 cup seasoned rice vinegar
• 3 tablespoons soy sauce
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 2 teaspoons ground turmeric
• 1/2 teaspoon cayenne pepper
• 1/3 cup packed brown sugar
• 2 tablespoons vegetable oil
• 1 (2 1/2 pound) trimmed beef tri tip roast

Instructions :

Prep : 15M	Cook : 8M	Ready in : 3H10M

• 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.

Notes :

• To prepare the lemon grass, peel off the woodiest parts. Pound with the back of a knife, then chop.
• Most big city grocery stores carry lemon grass, but in other parts of the country, I've seen it sold as a tubed puree, displayed in the produce department. If you can't find it, you can add some lemon juice and zest to adjust.
• You can grill, smoke, or roast the tri tip roast to an internal temperature of 130 to 135 degrees F (54 degrees C).
• You can also serve this with a Peanut Dipping Sauce.

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