TERIYAKI TRI-TIP WITH GRILLED CORN SALSA
Serves: 8
TERIYAKI TRI-TIP WITH GRILLED CORN SALSA
Ready in: 30 MinTotal time: 30 Min
I like to marinate my Tri-Tip a day in advance if possible, to create extraordinary flavor.
Ingredients
- 1 cup soy sauce
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 3/4 cup thinly sliced sweet yellow onion
- 1 cup Mirin (Japanese Sweet Rice Wine)
- 1 garlic clove, minced
- 1 tablespoon thinly sliced fresh ginger
- One 3-pound Tri-Tip
GRILLED CORN SALSA:
- A spicy, smoky salsa makes the perfect addition to Tri-Tip.
- 4 cleaned ears of corn
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow or orange bell pepper
- 1/2 jalapeno, minced (keep the seeds and veins if you like it hot!)
- 1/4 cup red onion diced or 2 green onions, thinly sliced
- 3 tablespoons freshly chopped cilantro
- Juice of 1 lime
- 2 tablespoons extra-virgin olive oil
- Salt & freshly ground pepper
Instructions
- Combine the marinade ingredients, throw in the Tri-Tip, and voila, you’re ready to grill. To start the party, preheat the BBQ to high and lay the tri-tip on a lightly oiled grill, and cook, turning every 5 minutes, until the meat registers 125° on a meat thermometer, about 25 minutes for medium rare, or until as done as you like it. Transfer the tri-tip to a cutting board and slice it across the grain to serve.
- GRILLED CORN SALSA: Rinse the ears of corn and place them directly on the grill (the moisture helps the corn steam and cook from the inside out). Grill, turning often, until tender and slightly charred in spots, about 10 minutes. Combine the grilled corn with the diced bell peppers, minced jalapeno, diced red onion, or chopped scallions and chopped cilantro. Add the lime juice and olive oil and season well with salt and pepper. Let stand for 30 minutes at room temperature before serving.