This weekend I tried something new. I thawed a tri-tip steak and found this great recipe for a marinade. It seems like more of a wet rub to me than a marinade and I made a couple of changes for our taste preferences (less black pepper, more rub to steak ratio, less ginger, etc.). It was delicious (or “ono” if you want to stay in the Hawaiian theme) and I plan to add it to my repertoire.
Hawaiian Tri-Tip Steak
1 pound of tri-tip steak Wet Rub 1 tablespoon kosher salt 1 teaspoon cracked black peppercorns 2 tablespoons garlic, minced 1 1/2 tablespoons fresh ginger, grated 2 tablespoons soy sauce 2 1/2 tablespoons brown sugar
Mix all wet rub ingredients in a bowl. Rub on both sides of the steak(s). Cover and refrigerate for 30 to 45 minutes. Grill over medium-low heat until desired doneness. (For medium, about 8 minutes for a 1″ thick steak. On our George Foreman Grill, 5 minutes on the highest setting was about right.) Let sit for a few minutes to let the juices redistribute before serving.
Per about.com, because tri-tip is so lean, it’s best not to over-cook it or it will get tough.
Note: 1/2 tablespoon = 1 1/2 teaspoons if you don’t have a 1/2 tablespoon-sized measuring spoon.