This Ginger and Sesame Tri-Tip is a game changer! Fire up your grill and try this Asian-inspired recipe packed with tasty ingredients and robust beef flavor.

Tri-tip is known for its remarkable versatility. It can be transformed into a mouthwatering dish by simply seasoning it with basic ingredients like salt and pepper or by marinating it with a complex blend of flavors. For this recipe, we take a perfectly marinated tri-tip and cook it to medium-rare perfection over an open flame. Each bite pops! Pair it with your favorite side, or slice it up and use it in other recipes.

What is the best tri-tip temp?

Medium-rare (130 degrees F) to medium doneness (140 degrees F) works best for this tri-tip recipe. However, we all have different preferences. Please consult our steak temperature guide for more information on beef doneness. While this guide discusses steak, the internal temperatures correspond to tri-tip roasts as well. As always, it is wise to keep a reliable instant-read thermometer nearby so you can pull the tri-tip roast at the right moment!

Ingredients

• Beef tri-tip roast, about 2-2 1/2 pounds
• Toasted sesame seeds
• 1/2 cup low-sodium beef broth
• Green onions
• Soy sauce, Use tamari or gluten-free soy sauce for dietary restrictions.
• Brown sugar (sub with honey)
• Sesame oil
• Garlic
• Red wine vinegar, sub with white wine vinegar or rice wine vinegar
• Ginger (fresh)
• White pepper, sub with black pepper

How to make ginger and sesame tri-tip

• Trim off excess fat from the surface of the tri-tip. Place the roast into a resealable plastic bag.
• Chop the green onions and reserve 2 tablespoons for garnish.
• Combine soy sauce with brown sugar, sesame oil, garlic, water, vinegar, ginger, and white pepper. Stir in green onions.
• Pour ginger and sesame marinade over the tri-tip, gently working the mixture into the meat. Release the air from the bag, seal, and place it into the refrigerator for 4-8 hours.

Grilling Tri-Tip

• Prepare grill for a 350 degrees F indirect cooking, or two-zone cooking space. If you are using a pellet grill, simply set the target temp for 350, and use pecan, maple, or cherry wood pellets for this recipe.
• Remove the tri-tip from the marinating bag and place it on the grill.
• Cook over indirect heat for 30-35 minutes, turning the roast every 7 minutes or so. Mop or spritz with warmed beef broth halfway through cooking time.
• Once the internal temperature in the thickest part of the roast reaches your desired doneness, remove it from the grill and place it onto a clean cutting board.
• Rest the meat for 10 minutes, carve across the grain and garnish with toasted sesame seeds and finely chopped green onion.
• Serve tri-tip over rice, noodles, grilled vegetables, or in salads, sandwiches, and wraps.

Storing Leftovers

Store the leftover tri-tip in an airtight container in the refrigerator for up to 4 days. Rewarm in a skillet or microwave. If you plan to freeze the tri-tip, store them in vacuum-sealed bags in the freezer for 6 weeks.

More tri tip roast recipes!

• Tri-Tip Brisket Style
• Pellet Smoked Beef Tri-Tip
• Coffee Marinated Tri-Tip

Print

Ginger and Sesame Tri-Tip

This grilled Ginger and Sesame Tri-Tip is insanely delicious and simple to make. All it requires is a marinade and 30 minutes on the grill!

Course Main Dish

Cuisine American

Keyword beef roast, tri-tip

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Marinating Time 8 hours hours

Total Time 8 hours hours 50 minutes minutes

Servings 6 servings

Calories 132kcal

Ingredients

• 2 -2 1/2 pounds beef tri-tip roast
• 1 tablespoon toasted sesame seeds garnish
• 1/2 cup beef broth for mopping

for marinade:

• 4 medium green onions finely chopped (reserve 2 tablespoons for garnish)
• 1/2 cup soy sauce
• 2 tablespoons brown sugar
• 1 1/2 tablespoons sesame oil
• 2-3 cloves garlic minced
• 2 1/2 tablespoons water
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons grated ginger fresh
• 1/4 teaspoon white pepper

Instructions

• Trim off any excess fat on the surface of the meat. Place roast into a resealable plastic bag.
• Chop green onion, reserving 2 tablespoons for garnish.
• Combine soy sauce with brown sugar, sesame oil, garlic, water, vinegar, ginger, and white pepper. Stir in green remaining onions.
• Pour mixture over tri-tip gently working the marinade into every part of the meat. Release air from bag, seal, and place into the refrigerator for 4-8 hours.
• Prepare your gas or charcoal grill for a two zone cooking.
• Remove tri-tip from bag on the grill. Cook over indirect heat for 30-35 minutes, turning the roast every 7 minutes or so.

  Mop with a little warmed beef broth halfway through cooking time.
• Once the internal temperature reaches your desired doneness, remove tri-tip from the grill and place onto a clean cutting board.

  Rest the meat for 10 minutes, carve across the grain and garnish with toasted sesame seeds and finely chopped green onion.

Nutrition

Calories: 132kcal | Carbohydrates: 7g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 1178mg | Potassium: 219mg | Fiber: 1g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

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