I think this was the first time I've cooked
Tri-Tip. It's not a terribly common cut
here in New Zealand. But it worked out
well.
Before giving you the ingredients etc, I must confess
that I forgot to take a photo of it before we ate – so the photo was done the
next day with the leftovers.
Ingredients:
Beef Tri-tip
½ cup soy sauce
Beef stock powder
Canola oil
1 tblsp rice wine vinegar
1 tblsp mirin
1 tsp sugar
1 tsp chilli paste
2 tsp Worcestershire sauce
1 tblsp grated ginger
Black pepper
2 slices of red onion, finely chopped.
Method:
Marinate your beef overnight in the other ingredients
plus a little water (except for the canola oil).
Bring the beef to room temperature before cooking. Sear it on a high heat – then let it rest a
while until your oven has heated up and finish cooking it to your preference of
doneness – I cooked it for about half an hour.
I like tri-tip and I like the ingredients you used. I wonder if I could do this on the grill. I *never* remember to take photos of my meals. I'm the worst.
ReplyDeleteI've never cooked tri-tip. Sounds like a good marinade.
ReplyDeleteTri-tip is a cut of meat that I thought originated in California mainly for grilling. It seems to be spreading around the world! Some markets sell it already marinated. Your spice mix leans Asian -- some also lean Mexican, I think.
ReplyDeletebest... mae at maefood.blogspot.com
Despite being a vegetarian and knowing nothing about meat, your seasoning look good to me. I do not cook meat, but on occasion I will bring some in already cooked for the family on a holiday. Otherwise I run a strictly vegetarian kitchen
ReplyDeleteOne of my favourite ways to cut it.
ReplyDeleteI love a good tri-tip, I'm going to try your recipe.
ReplyDeleteMy husband loves tri-tip... So I will have to try this recipe for him.
ReplyDelete