Asian Style Tri-Tip Steak
Picture this: succulent tri-tip steak marinated in a concoction bursting with vibrant Asian flavors, like ginger, garlic, soy, and a hint of pineapple. The result? A tender slab of meat that not only melts in your mouth but leaves your palate dancing with joy and craving for more. This umami packed marinade is the secret weapon of those who dare to venture beyond the ordinary. It's the bold statement that you confidently present at your dinner table, leaving jaws dropped and taste buds singing praises. So go ahead, be adventurous and invite some far east flavor to your next grilling party by giving this irresistible Asian style tri-tip steak a whirl - it's like fireworks exploding in your mouth!
If your steak does not come pre-trimmed, then cut off as much fat and silverskin as you are comfortable doing.
Marinate steak in ½ cup of Pow Pow Marinade for 2-8 hours. Do this in a vacuum seal bag or zip-top bag with all the air removed.
Preheat grill to medium-high(375-425 degrees), setup direct and indirect grilling zones if you have the option.
Remove steak from marinade and let excess drip off, then season very generously with Q-Nami Rub.
Sear the steak over direct heat until you get hard grill marks and good charring all around. Let steak continue cooking over the indirect side until the internal temp reaches your desired doneness. We grilled until internal temp was 135 degrees Fahrenheit.
While your steak is coming up to temp, in a small sauce pot or skillet, reduce a ½ cup of Pow Pow marinade and the brown sugar until a thick glaze forms. Brush this over the steak close to the end of cooking and save some for pouring over or dipping while serving.
Once the steak has rested for 10-15 minutes, slice and serve over rice or noodles.
- Kapalua, Scorpion, and Honey Sriracha are great alternatives to Q-Nami
- Garnish finished product with more Q-Nami, green onions, or chives