TERIYAKI TRI TIP

This Teriyaki Tri Tip has been a family favorite since the first time I made it! The flavor is awesome and this recipe gives you the option of cooking in the oven or on the grill, so it’s great for any time of year.

INGREDIENTS:

2 lb tri tip roast 
1 tbsp olive oil

Marinade 
¼ cup hoisin sauce 
2 tsp minced ginger 
3 cloves minced garlic 
2 tbsp rice vinegar 
2 tbsp soy sauce or tamari 
¼ tsp freshly ground black pepper 

Tools 
Medium bowl
Baking sheet
Cast iron skillet
Cutting board 
Knife

DIRECTIONS:

1. Combine all ingredients for the marinade in a medium, glass bowl and whisk until well combined. 
2. Submerge the tri tip into the marinade, cover, and refrigerate for at least 10 hours. (You can also transfer everything to a ziplock bag and/or inject some of the marinade into the meat. Either way, make sure the tri tip is completely submerged in the marinade.) 
3. When ready to cook, remove the tri tip and let stand at room temperature for about 30 minutes. Pat dry with paper towels. 
4. Preheat oven or smoker to 375°F. 
5. Heat the olive oil in a large skillet over medium-high heat and brown the meat on all sides and edges, about 2-3 minutes per side. 
6. Transfer to the oven for about 20 minutes, until an internal temperature of 125°F is reached. 
7. Remove from the oven and tent with foil. Let stand for about 10 minutes before slicing (against the grain) and serving. 
8. Enjoy!