I prefer eating beef satay over skewering tiny bits of beef. In addition, I’ve never made satay without at some point poking a bamboo skewer through my finger. This required less work and could be prepared in a variety of ways.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 2 hrs 20 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 cloves garlic, crushed
- ⅓ cup chopped lemon grass
- 3 tablespoons grated fresh ginger root
- 2 tablespoons grated onion
- ⅓ cup fish sauce
- ¼ cup seasoned rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- ½ teaspoon cayenne pepper
- ⅓ cup packed brown sugar
- 2 tablespoons vegetable oil
- 1 (2 1/2 pound) trimmed beef tri tip roast
Instructions
- 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.
- 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
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Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 1 g |
| Protein | 39 g |
| Saturated Fat | 5 g |
| Sodium | 1281 mg |
| Sugars | 11 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This was super! Everyone from age 3 to 91 loved it. I couldn’t find lemongrass or paste but subbed 1 1/2 tsp lemon zest and 4 tsp juice. I also cut the cayenne just a tad. I ended up roasting it for about 35 minutes ( my roast was only 1 3/4 pounds). I ran out of time to make peanut sauce but we didn’t miss it. Next time I will give it a try though!
wicked good when paired with peanut sauce and a cucumber salad.
First time I have commented on a recipe. Made exactly as written 3 times so far. Best recipe ever, the only way I truly enjoy beef. I was, however, tremendously disappointed the time I over cooked it. It was good but not marvelous. The internal temp creeps up quickly that latter stage of cooking. I highly recommend get it out at 130 and it will be just amazing.
Fantastic! I followed the recipe precisely and cooked it on the smoker. Tender and delicious over rice.
the marinade was funky with the fish sauce but we followed it textbook. although I will say I threw a squeeze of lime juice in. the tri tip came out phenomenal better than expected. although I would like to know why to put vegetable oil in…LOL
I didn’t quite make it exactly as the recipe calls, because I didn’t have all of the ingredients exact! (Darned Covid-19) So I made a LITTLE adjustment. IT WAS PHENOMENAL! IT WAS GREAT. Everyone loved it!
I made it as written but I put all the marinade ingredients in a blender! Garlic cloves were whole, I eyeballed the ginger and onion, used lemongrass in a tube. Couldn’t be easier and was so delicious ! Boiled the extra marinade and used as sauce for rice and meat. Roasted the tri-tip in my Trager. So good!
Loved it!!! Added 2 Thai chilis, pulsed marinade in the blender. Served with Calrose rice and cucumber/tomato salad with tamarind vinaigrette. Family destroyed it!
came out very good. I over cooked the beef a little I will try again with a little less time next time. my wife actually enjoyed it…shocker!
Really good. I only had time to marinate for 2 hours but the flavors really came through. We roasted it in a hot oven to 135° and let it rest for 10 minutes. I got lazy and didn’t do any basting and it was great without it. I would make this again.
Good flavor, tasty with rice
I had to omit the garlic due to an allergy and substitute dried lemon grass (1 T) and ground ginger (1 tsp) because that’s what I had. I also had to cook this in the oven (preheated to 425 degrees, turned to 350 degrees upon insertion, and baked for 35 minutes) because it is winter. It sure is good though! This one is definitely a keeper!
I had to omit the garlic due to an allergy and substitute dried lemon grass (1 T) and ground ginger (1 tsp) because that’s what I had. I also had to cook this in the oven (preheated to 425 degrees, turned to 350 degrees upon insertion, and baked for 35 minutes) because it is winter. It sure is good though! This one is definitely a keeper!
Delicious, moist, tangy, flavorful. I haven’t liked beef tip since middle school where they served some tripe they called beef tips that wasn’t even good enough for my dog. The all-day-marinade and turning was a bit of work, but nothing the mini-fridge in my office couldn’t help me handle. It was well worth the effort, even with my bbq pit having trouble maintaining higher than 300f. It ended up taking about an hour to cook at 270f, but came out fantastic.
I sure will be doing this again.
Amazing dish , all my guest said lol this is not Carrabas and Olive garden !!!!! Man was it good!!! Thank you chef John! Rene & Karen Sarasota, FL
My man tweaked the instructions a touch, but not the ingredients. The beef tri-tip turned out Great. Served with a side of potato, turnip and chive mash!
Turned out delicious and my family loved it!!!
This recipe is AMAZING! thankfully I doubled the amounts of everything so there would be extra and I can’t wait to try it out in a stir fry or even marinade some chicken thighs. we love chef john!
Absolutely delicious! Made it exactly as the recipe stated. Couldn’t believe how tender the meat was. Yum!
I confess that every once in a while when I see the very large amounts of spices in a Chef John recipe, I get a little fearful. No problems here, I made this exactly as on the recipe, except used the broiler in the oven (about 10 inches from the top), and it was just perfect. I served it with Chef John’s peanut dipping sauce, a little salad of daikon and carrot, and fresh IPA beer. As always, we enjoyed. Thanks Chef John.