This Japanese inspired Beef Tataki dish is by far the best thing I’ve ever made! The tenderness of the meat packed with amazing Japanese inspired flavors in the homemade ponzu sauce made this the ultimate feast. The tri tip was perfectly cooked to a medium rare and seasoned with Dad’s All Purpose rub. If you are not familiar with this cut of meat, it is found at the bottom sirloin area of a cow. It’s appearance is similar to that of a ribeye with the beautiful marbling, and if grilled properly, this cut is the most tender and flavorsome of all steaks. Beef tataki is the perfect appetizer or meal. Simple steps, simple ingredients. Let me show you how to make this amazing dish.

Tri Tip Grilling Tips:

• Grill the steak to 120 degrees internal temperature for the perfect medium rare finish
• Rest for 10 minutes to ensure a juicy cut of meat.

Step 1: Prep the Tri Tip steak.

This cut of beef is very flavorful. A simple coat of seasoning is all you need to enhance and improve this steak. For this recipe I used Dad’s All Purpose rub which is the perfect combo of salt, pepper and paprika spices.

Start by removing any fat and silver skin off the meat. You want the meat to be lean. Coat the tri tip with a little bit of olive oil as the binder and season with the all purpose rub. Set aside and allow the meat to absorb the spices.

Step 2: Make homemade ponzu sauce.

I have never had beef tataki and boy was I missing out! This ponzu sauce made this the most amazing beef dish I’ve ever had. Let’s just say, there weren’t any leftovers.

In a bowl, add rice vinegar, soy sauce, freshly squeezed lime and lemon juice and minced garlic and ginger. Mix the ingredients together and set aside.

Step 3: Grill the perfect tri tip steak.

Start off by heating up the grill to 500 degrees and sear the steak 2 minutes per side until you have a nice crust all around. Next move the beef tri tip to the indirect side and cook until the internal temp reaches 120 degrees. This will result in a nice medium rare finish. If you prefer your steak cooked more, keep it on the grill until the internal temp reads 130 degrees for a medium finish.

Finally, set aside the grilled trip tip steak to rest for 10 minutes. It’s very important to rest any protein after a cook. This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat.

Step 4: Prepare the Beef Tataki dish.

Now that the steak has rested, slice it into thin layers. Keep in mind a tri tip has grain going in 2 different directions depending on the section. Always cut against the grain to ensure a tender piece.

Strain the ponzu sauce into a clean dish to remove any of the ginger and garlic pieces.

Place the sliced beef tri tip on a platter and gently pour the strained ponzu sauce around the beef. Add some sesame oil around, sprinkle with finely chopped green onion and toasted sesame seeds. Finely add some chili crisp on top of each slice and enjoy this Japanese inspired beef tataki dish. You will not regret this one!

Other Tri Tip recipes:

Tri Tip is one of my favorite cuts of steak to grill and eat! Check out a few of my other recipes to truly enjoy this cut.

Tri Tip in Whiskey Peppercorn Sauce. The amazing charcoal flavors on the meat and homemade whiskey peppercorn sauce adds another layer of savoriness that will make you lick the plate clean.

Grilled Tri Tip Sandwich The tenderness of the meat and garlicky mayo spread makes this the ultimate sami.

Grilled Tri Tip The perfectly grilled steak topped with a spoonful of homemade chimichurri.

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Beef Tataki

The tenderness of the meat packed with amazing Japanese inspired flavors in the sauces makes this Beef Tataki the ultimate feast.

Course Appetizer, Main Course

Cuisine Japanese

Keyword beef tataki, tri trip recipe, grilled tri tip, ponzu sauce, beef tataki with ponzu sauce, homemade ponzu sauce, grilled beef tataki

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 2 People

Ingredients

Beef Ingredients

• 3 lbs Beef Tri Tip
• 3 tbsp Dad's All Purpose rub
• 1 tbsp Olive oil

Ponzu Sauce Ingredients

• 4 tbsp Rice vinegar
• 2 tbsp Soy sauce
• 2 Limes
• 1 Lemon
• 1 tbsp Minced ginger
• 2 cloves Minced garlic

Additional Toppings

• 3 stems Chopped green onions
• 1 tbsp Sesame oil
• 1/2 tbsp Chili crisp
• 1/2 tbsp Toasted sesame seeds

Instructions

• Start with removing any fat and silver skin off the meat. Coat the tri tip with a little bit of olive oil as the binder and season with Dad's all purpose rub. Set aside and allow the meat to absorb the spices.
• In a bowl, add rice vinegar, soy sauce, freshly squeezed lime and lemon juice and minced ginger and garlic.  Mix the ingredients together and set aside.
• Preheat the grill to 500 degrees and sear the steak 2 minutes per side until you have a nice crust all around.
• Next move the tri tip to the indirect side and cook until the internal temp reaches 120 degrees for a medium rare finish.
• Set aside the grilled trip tip steak to rest for 10 minutes.
• To garnish the dish, start by slicing thin layers of the steak.  Next, strain the ponzu sauce into a clean dish to remove any of the ginger pieces. Place the sliced beef tri tip on a platter and gently pour the strained ponzu sauce around the beef.  Add the sesame oil around, sprinkle with finely chopped green onion and toasted sesame seeds. 

Check out the Recipes Page for other tasty ideas!

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