BBQ Tri Tip

We don't eat red meat very often so it's a good night when I get to work with it!

Stars of the dish

Tri Tip

Green onion chopped

Garlic cloves chopped

Ginger grated

Rice wine vinegar

Soy sauce

Sesame oil

Yoshida's marinade

Yoshida's marinade is the best stuff ever

Cut up the onion, garlic and grate some ginger. No measurements here, just do what feels right.
Combine the onion, garlic and ginger in a bowl with about 2 cups Yoshida's, a couple glugs of soy sauce, a tablespoon or so of Rice wine vinegar, and a teaspoon of sesame oil .

Put the tri tip in a Freezer size ziplock bag, add the marinade and let hangout in the fridge over night. I know it's hard to wait but trust me it's worth it!
The next day, let the meat sit at room temperature until Grill is heated to medium high heat. I can't tell you the exact degrees because my grill has control knobs ;-)

The meat is going to cook about 10-15 minutes per side. Oh don't forget to SAVE the marinade,

While the meat cooks, simmer the reserved marinade over medium heat.
After the meat cooks on both sides the internal temp for medium rare is about 135 degrees.
It should look like this.

mmm that looks good doesn't it? Let sit for 10-12 minutes so all the juicy goodness can settle back into the meat. Once your man can't stand the wait any longer, cut slices against the grain and serve with the reserved marinade!

BON APPETIT NOW YOU MAY EAT