Ingredients:
2 lbs. of beef tri-tip roast
3 tbsp. of minced garlic
1 cup of soy sauce
1 cup of dry sherry
3 tbsp. of olive oil
4 Thai chili peppers, diced (yes - them really hot little red things - wear gloves!!!)
1 bunch of scallions, coarsely chopped
1/2 bunch of parsley, coarsely chopped
Directions:
Mix all ingredients together and put into a large plastic bag. Put the tri-tip roast into the bag, seal, and refrigerate overnight to allow to marinate.
Heat the grill to high heat. Put the tri-tip on the grill and sear for about 90 seconds on each side. Reduce the heat to medium, close the grill lid, and continue cooking for about 12 - 14 more minutes for medium-rare to medium, turning every couple of minutes. Once done, cover in foil for about 2 - 3 minutes to allow it to rest. Cut across the grain into one inch pieces. Serve!
Makes about 4 servings.
2 comments:
Can I do this with Flank Steak?
This should work fine with flank steak... because flank steak is a much thinner cut, it will probably absorb even more of the flavor through to the center of the meat... the flavor is much more subtle with the tri tip... I would recommend cutting the recipe down by 1/3 if you're going to use flank steak...
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