This is probably my #1 go-to meal if we have several people coming over. It’s fool-proof, quick, easy, and yummy – which is what matters most!
I had never heard of tri-tip until the late 80’s when Alex & Joshie’s yia yia introduced it to me. It’s a lean cut of beef that cooks great on the grill. I still use her same easy marinade today for tri-tip and other cuts of beef like flank and skirt. but I’ve since added a flavorful chimichurri sauce to the dish.
It’s one of the recipes that Alex gets most excited about, so I try to enlist his help so he can pass it down to his future family.
First, place the beef in a plastic baggie with the marinade. The marinade is just 3 ingredients – Kikkoman’s teriyake marinade, water, and LOTS of garlic. Then I let it sit in the fridge for at least 3-4 hours up to 24 hours.
Ever had chimichurri sauce? (I think I just like saying “chimichurri”) It originates from Argentinia and it’s used over grilled meats, kind of like a salsa that’s packed with flavor. In a food processor, throw in parsley, cilantro, garlic, olive oil, red wine vinegar and seasonings. It should look like a loose pesto sauce.
Let the meat rest for 10-15 minutes after taking it off of the grill before you carve.
If you like hearing people say “This is so good, how did you make this?” then this is the recipe for you – Enjoy!
- 1 tri-tip (or flank or skirt steak)
- ½ bottle Kikkoman's Teriyaki Marinade & Sauce
- 1 c. water
- 3 tbsp minced garlic
- Place all ingredients in a large plastic bag and let sit in the refrigerator for at least 3-4 hours, up to 24 hours.
- Flip bag to the other side halfway through the marinade time.
- Remove meat from refrigerator at least 30 minutes before grilling. Discard marinade and pat dry the beef.
- Grill at medium heat for about 10 minutes per side, depending on thickness, and let rest for 10-15 minutes before carving. (135F for med-rare, 145F for medium)
Serve with my chimichurri sauce!
- 1 bunch parsley, roughly chopped
- 1 bunch cilantro, roughly chopped
- ½ c. olive oil
- ¼ c. red wine vinegar
- 2 tsp cumin (or more, to taste)
- ½ tsp kosher salt
- 1-2 tsp minced garlic
- In a food processor, blend all ingredients together.
- Serve over grilled marinated tri-tip.