Teriyaki Tri-Tip

Tri-tips are a perfect meat for that picnic in the park. Once marinated, the meat does not need to be under refrigeration immediately prior to cooking. I prefer to bring the meat to room temperature before putting it on the grill.
  • 1 Tri-tip roast, about 1½ to 2 lbs.
  • ½ cup soy sauce
  • ½ cup honey
  • ½ cup rice vinegar
  • 2 tbls. finely sliced ginger root or 1 tsp ground ginger
  • 4 cloves crushed and diced garlic

Combine the garlic, ginger, soy sauce, honey and vinegar in a deep pan and thoroughly dissolve the ingredients. Place the meat in the mixture, coat all sides and cover. Alternately, place the meat and marinade into a heavy duty zip lock bag, squeeze out most of the air, and seal. Turn the meat periodically, once or twice per day. Allow the meat to marinate in the refrigerator for three days. So, if you plan this for a Sunday BBQ, start marinating the meat on Thursday.

Prepare a fire and allow the coals to ash before cooking the meat. Sear the meat on both sides to seal in the juices, about 3 minutes per side, and then cover the BBQ and cook about 6 inches directly above the coals, fat side down, until done. Allow about 10 minutes per pound for medium rare, 12 minutes per pound for medium.

Slice diagonally across the grain and serve with beans, cole slaw, baked potatoes, fresh corn on the cob, and a green salad.

TIP: Try this recipe using chicken breasts, marinating for only 1 or 2 days instead.


  • Yields: 6 servings
  • Preparation Time: 3 days

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