Grilled Tri Tip with Chinese Black Bean Sauce
Serve with white or brown rice, steamed broccoli or bok choy and a side of sriracha for a little extra kick.
- 2 ½ lb tri tip
- 3/4 teaspoon kosher salt
- Fresh ground pepper
- 2 teaspoons garlic powder
- 4 tablespoons Chinese black bean sauce or paste use just enough to thinly coat both sides of the meat
Trim off any “silver skin” on the meat, or ask the butcher to do it for you.
Sprinkle the salt, pepper and garlic powder evenly on both sides of the meat.
Spread 2 tablespoons of black bean sauce over each side of the tri tip (if you end up with a tri tip that's smaller than 2 1/2 pounds use less black bean sauce, closer to 3 tablespoons of the sauce). Let the meat sit at room temperature while you heat the grill on high.
Reduce grill heat to medium-high and grill for 8-10 minutes per side (for meat cooked medium). Do not poke or push the meat while it’s grilling. When you remove the meat from the grill, let it rest for about 5-10 minutes before slicing thin against the grain.