May 21, 2009
I picked up some great beef tri-tip at the supermarket the other
day. It's almost impossible to find this delicious, juicy cut in
Canada; I figure all our tri-tip, which is the bottom half of the
sirloin, gets exported to the U.S., where it's one of the more
popular grilling cuts. When my family was in Maui a couple summers
ago I learned an old Sam Choy recipe that I'm happy to share with
you.
Hawaiian Tri Tip Steak
2 1/2 lb tri tip steak (the one I got was cut into strips but it's
also great grilled whole)
1/2 Tbs. salt (I used Hawaiian red salt but any good sea salt works
well)
1/2 Tbs. cracked black peppercorns
1 Tbs. garlic, minced
1 Tbs. ginger, grated
1 Tbs. shoyu (light soy sauce will do)
white pepper
1 Tbs. brown sugar
Marinate meat in above ingredients for 30 to 45 minutes. Grill the
steak to desired doneness, being careful not to overcook it.
Tri-tip is quite lean and is ruined if cooked beyond medium rare. I
basted the steak strips with the marinade that was left in the pan
I marinated them in. Carve into thin slices and serve with a
vegetable stir fry and some rice or mashed potatoes.