I’ve been making this for 15-plus years and have always gotten raves! This recipe is simple to prepare and seriously delicious. You will be the hit of the backyard party-- I promise! Flank steak may be substituted for tri-tip, if desired. This dish is great served with just about any of the classic summertime sides; but my favorite is an Asian-style slaw, which matches up with the marinade perfectly. I'm proud of this one! Enjoy!
1 tri-tip roast, trimmed of excess fat
2 C soy sauce
2 green onions, trimmed and chopped
2 garlic cloves, smashed
1 tsp fresh ginger, grated
½ C brown sugar
¼ C whole grain mustard
1 bottle good quality amber ale (I use New Belgium’s Fat Tire—hey, I live in Colorado!)
In a saucepan add the soy sauce, green onions, garlic and ginger and bring to a simmer. Remove from heat and allow the flavors to infuse for about 15 minutes. Add the brown sugar and stir until dissolved. Pour into a large, non-reactive bowl, add the mustard and stir to combine. Add the ale, stir and allow the marinade to chill completely. Add the tri-tip to the marinade and allow to marinate at least overnight, and as long as 24 hours.
When ready, remove the tri-tip from the marinade and place on a pre-heated grill. Grill over moderate heat, covered, until an insta-read thermometer placed in the thickest part of the meat reaches 125 degrees. Be sure to turn the tri-tip over and around to cook it evenly and to give it a nice grill marked crust all over. Be careful not to burn it by keeping it over direct heat, and try not to leave it uncovered for too long while cooking.
When done, place on a cutting board and allow to rest for at least 10 minutes. Slice thinly against the grain and serve. Enjoy!