Thai-Dipped Beef Tri Tip

Beef tri-tip roast is marinated in a Thai-inspired marinade and slowly roasted on the grill in Chef John's delicious Thai-dipped beef tri-tip recipe.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 362 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon ground cumin
• 3 tablespoons soy sauce
• 6 cloves garlic, crushed
• 2 tablespoons grated onion
• 2 teaspoons ground turmeric
• 2 tablespoons ground coriander
• 3 tablespoons grated fresh ginger root
• 1 (2 1/2 pound) trimmed beef tri tip roast
• 0.5 teaspoon cayenne pepper
• 0.33333334326744 cup packed brown sugar
• 0.33333334326744 cup fish sauce
• 0.25 cup seasoned rice vinegar
• 0.33333334326744 cup chopped lemon grass

Recipe Instructions

Step 1

Place lemongrass (bruised and chopped—see Chef's Notes), fish sauce, brown sugar, rice wine vinegar, garlic, ginger, soy sauce, onion, vegetable oil, coriander, cumin, turmeric, and cayenne pepper in a large mixing bowl; whisk until thoroughly mixed.

Step 2

Poke both sides of tri-tip roast numerous times with the tines of a fork to allow marinade to penetrate into the roast; add to marinade and toss to coat. Cover bowl with plastic wrap; refrigerate 2 to 12 hours, occasionally flipping roast and poking it more with a fork.

Step 3

Remove roast from marinade, allowing excess to drip off; place on a paper-towel-lined tray to drain briefly. Reserve marinade.

Step 4

Preheat an outdoor grill to 325 degrees F (165 degrees C), indirect heat, and lightly oil the grate.

Step 5

Cook on the preheated grill over indirect heat, covered, basting with marinade and turning occasionally, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board; rest before slicing, at least 20 minutes.

Step 6

Heat any remaining marinade in a saucepan to a boil; simmer 1 or 2 minutes. Serve sauce with roast.