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Add a photoMy husband uses my Big Acres Ginger Teriyaki marinade in his famous Grilled Tri Tip recipe. Twice per year, he makes 75+ pounds of Tri Tip for the San Carlos Lions Club and everyone loves it and Kent too! This recipe is so simple and the meat should marinate for a couple of days - enjoy!
Ingredients
- 2 to 2.5 lb Tri Tip Roast, 2 inches thick
- 1.5 Bottle Big Acres Ginger Teriyaki Marinade
- 2 Cloves fresh garlic, coarsely chopped
- 1 Teaspoon freshly cracked peppercorns
- 1/4 cup red wine
Directions
- Rinse meat, pat dry and place is large glass dish.
- In a small bowl, mix together 1 bottle Big Acres Ginger Teriyaki Marinade, garlic, pepper and wine. Pour marinade over meat to cover. Cover dish and refrigerate overnight.
- Discard marinade and pat meat dry. Grill over low, direct heat until internal temperature reaches 120 degrees (about 30 to 40 minutes), turning 1/2 way.
- Remove from grill and allow to rest for 15 minutes (internal temperature will rise to 130 to 135 degrees for medium rare). Adjust cooking time accordingly for preferred doneness.
- Slice thinly across the grain at a slant and serve with extra sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 6 servings | |
| Calories 9 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 17mg | 0% |
| Total Carbs 0.48g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.06g | 0% |
| Protein 0.05g | 0% |
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