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Soy & Garlic Marinated Tri Tip
...in your mind.
Soy & Garlic Marinated Tri Tip

Soy & Garlic Marinated Tri Tip

The soy doesn’t make the steak taste like Chinese food (not that there’s anything wrong with that) but rather just amps up the delicious. Oh, and this doesn’t have to be a tri tip - feel free to use any steak you want to be stupidly delicious.

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup avocado oil
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ground black pepper, medium grind
  • One tri tip, anywhere from 2-4 pounds

Directions

  1. Put soy, avocado oil, garlic & pepper in a zippered bag - squoosh around well to combine
  2. Add tri tip, remove as much air as possible and seal - refrigerate 2 to 4 hours
  3. Remove from fridge at least 45 minutes before cooking

If Grilling: heat grill to medium high, remove steak from marinade and cook, turning often (like every couple minutes) until a digital instant thermometer reads 130 for medium rare. Remove, cover lightly with foil and let rest 15 minutes before cutting against the grain to serve

If Roasting: heat oven to 275 degrees, put steak on a rack covered baking sheet, and cook until a digital instant thermometer reads 130 for medium rare. Because this was cooked at a low temperature, there’s no need to rest it. Remove, cutting against the grain to serve

BTW, you should serve this with the Sautéed Mushroom Caps

Soy & Garlic Marinated Tri Tip

Soy & Garlic Marinated Tri Tip

The soy doesn’t make the steak taste like Chinese food (not that there’s anything wrong with that) but rather just amps up the delicious. Oh, and this doesn’t have to be a tri tip - feel free to use any steak you want to be stupidly delicious.

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup avocado oil
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ground black pepper, medium grind
  • One tri tip, anywhere from 2-4 pounds

Directions

  1. Put soy, avocado oil, garlic & pepper in a zippered bag - squoosh around well to combine
  2. Add tri tip, remove as much air as possible and seal - refrigerate 2 to 4 hours
  3. Remove from fridge at least 45 minutes before cooking

If Grilling: heat grill to medium high, remove steak from marinade and cook, turning often (like every couple minutes) until a digital instant thermometer reads 130 for medium rare. Remove, cover lightly with foil and let rest 15 minutes before cutting against the grain to serve

If Roasting: heat oven to 275 degrees, put steak on a rack covered baking sheet, and cook until a digital instant thermometer reads 130 for medium rare. Because this was cooked at a low temperature, there’s no need to rest it. Remove, cutting against the grain to serve

BTW, you should serve this with the Sautéed Mushroom Caps