Japanese-Inspired Tri Tip Recipe

Japanese-Inspired Tri Tip Recipe

June 22, 2018

     

Our 100% Fullblood Wagyu Tri Tip Roast hails from sirloin primal. It’s triangular in shape because it’s cut from a section where the sirloin meets the round and flank primal. Our friends, Paul and Andre paid homage to Japan by creating this lovely recipe using ingredients that create a mouth-watering and elegantly flavored Tri Tip.

Buy your Tri Tip HERE today

Lone Mountain Wagyu Tri Tip

Japanese-Inspired Tri Tip Recipe

Recipe and Photo by Paul and Andre Lambiase

Serves 4

Ingredients:

1 Lone Mountain Wagyu Tri Tip

Dry Rub:

  • 1-(0.52 oz.) Togarashi spice (Japanese 7 spice)
  • 1 tbs. tangerine zest
  • 1 tbs. coarse sea salt
  • 1/3 cup brown sugar
  • 1 tbs. garlic powder
  • 1 tbs. chopped garlic
  • 1 tbs. finely chopped fresh ginger
  • 1 tbs. allspice
  • 1 tsp. white pepper

Marinade:

  • 1-(12 oz.) Japanese dark beer
  • 1-(0.52 oz.)  Togarashi spice (Japanese 7 space )
  • 6 chopped garlic cloves
  • 3 bay leaves
  • 1/3 cup low sodium soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup tangerine juice
  • 1 tbsp. chopped ginger
  • 1 tbsp. tangerine zest
  • 1 tbsp. star anise
  • 1 tsp. allspice

Directions for Rub and Marinade:

  1. Mix dry rub ingredients in a gallon-size ziplock bag
  2. Coat tri-tip generously with dry rub on all sides
  3. Massage rub thoroughly onto tri-tip
  4. Let tri-tip rest for 4 hours
  5. Using the same rub ziplock bag, place the marinade in with the coated tri-tip
  6. Let tri-tip marinade for 24 hours in refrigerator
  7. Before grilling, let tri-tip come to room temperature for at least one hour before grilling
  8. Take tri-tip from marinade pat dry with paper towels
  9. Coat tri-tip with 2 tbsp. sesame oil

Directions for Grilling:

  1. When ready to grill, preheat grill to about 350-400 degrees
  2. Place tri-tip directly over flames on hot grill
  3. Close lid and watch for flare-ups
  4. Cook for approximately 10 min. per side (only flip once; can take up to 20-25 min. to cook 2 lb. tri-tip)
  5. Insert thermometer into thickest part of the meat (Rare: 120° /Medium rare: 130°/Medium: 140°)
  6. When cooked to your desire, transfer meat to cutting board - preferably one with deep well so you don’t lose the juices
  7. Tent the meat with foil and allow meat to rest for at least 5-10 minutes
  8. Uncover and cut in half, where the grain changes direction, then cut each piece against the grain into 1/2” slices.
  9. Enjoy with your favorite side dishes!

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