Teriyaki Tri Tip Roast Food

TERIYAKI TRI TIP ROAST

Steps:

• Add all marinade ingredients to a large bowl and whisk to combine.
• Place tri-tip in a large storage bag and pour marinade over the roast. Seal bag and gently shake bag around to fully coat the roast. Place in the fridge for at least 8 hours but ideally 24 hours. Pull roast out of the fridge about 30 minutes before cooking.
• Preheat oven to 400 degrees.
• Remove roast from bag, leaving marinade drippings in bag for later.
• Heat a cast iron skillet to high heat. Once very hot, add oil to the skillet and begin to sear the roast on all sides for about 2 minutes until there is a nice char.
• Transfer roast to an oven rack on a baking sheet. Bake for 20-30 minutes depending on your preferred doneness. 130 degrees for rare, 140 degrees for medium-rare, 145 degrees for medium. You will need a meat thermometer to check the temperature.
• While the roast is in the oven, pour remaining marinade drippings from the bag into the same skillet you seared the roast along with a 1/2 cup of water and bring to a low simmer for about 5 minutes.
• Once done, remove roast from oven and let rest for 5-10 minutes. Thinly slice roast and pour sauce on top. Sprinkle with chopped green onion and sesame seeds(optional). Enjoy!

OVEN-BAKED TERIYAKI TRI-TIP

Steps:

• Stand a large ziplock bag in a bowl. Combine all ingredients except beef in bag. Zip closed and shake well to dissolve the sugar. If don't have access to mirin, you can use combine 1/2 cup regular sake with 1 tsp of sugar.
• Add beef to marinade. Chill at least two hours, turning occasionally.
• Heat oven to 450 degrees. Place meat along with marinade into a suitable oven roasting pan (I like Pyrex myself).
• When oven is ready, roast meat for 10 minutes.
• After 10 minutes, cover meat with foil. Lower oven temperature to 350 and roast for 15 minutes.
• Remove foil, and continue roasting for another 15 minutes.
• By this point, the meat should be about medium. Cook up to another 10 minutes longer for medium well to well done.
• Remove roasting pan from oven and re-cover with foil. Let sit for 15 minutes.
• Slice across the grain and serve using the marinade as a sauce.

TERIYAKI TRI-TIP

Steps:

• Combine all ingredients in a Freezer bag.
• Marinate Tri tip for at least 24 hours.
• Cut Tri tip into steaks and grill.

ULTIMATE TRI-TIP ROAST

Steps:

• In a blender, grind the garlic, oil, salt and black peppercorns to a coarse paste.
• Pat the tri-tip dry with a paper towel and score the fat layer with a sharp knife, cutting through the fat, but not through the meat.
• Place the meat in a sealable plastic bag, scrape in the garlic paste, press out the air and seal tightly. Massage the meat with the garlic paste until it is evenly coated. Set aside at room temperature for at least 1 hour. If you are going to marinate more than 2 hours, refrigerate the meat but remove it 1 hour before cooking to allow it to come to room temperature.
• About 1 hour before serving, start a fire on the grill using 1 chimney full of charcoal briquettes, about 50. Put one-fourth pound of oak or hickory chips in a bowl and cover them with water. Place an inverted plate on top of the chips to keep them submerged. When the flames have subsided and the coals are covered with white ash, dump the chimney into a mound on one side of the grill. Drain the wood chips and scatter them across the top of the coals.
• Sear the fat side of the tri-tip, cooking directly over the flames with the grill lid off. This will only take 3 or 4 minutes. Don't worry if there is a little char; that is almost necessary in order to get a good crust. When the fat side is seared, turn the tri-tip and sear the lean side directly over the coals. This will take another 3 or 4 minutes; again, don't worry about a little char.
• When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid, with the vents open. Cook to the desired doneness, checking the temperature of the meat every 4 or 5 minutes. It will take 20 to 25 minutes for 125 degrees, which is on the rare side of medium-rare, 25 to 30 minutes for 135 degrees (on the medium side). Cooking times will vary according to the type of grill and temperature of the fire.
• Remove the roast to a platter and set aside for 10 minutes to finish cooking and for the juices to settle. Carve the tri-tip fairly thinly (at most one-fourth-inch thick), against the grain and with the knife held at an angle to give wide slices. Spoon the carving juices over the meat.