Description
I enjoy beef satay way more than I do skewering small pieces of beef. Besides, I’ve never made satay, and not stuck a bamboo skewer into my finger at some point in the process. Not only did this involve less labor, but you can cook this in any number of ways.
Ingredients
- 6 cloves garlic, crushed
- ⅓ cup chopped lemon grass
- 3 tablespoons grated fresh ginger root
- 2 tablespoons grated onion
- ⅓ cup fish sauce
- ¼ cup seasoned rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- ½ teaspoon cayenne pepper
- ⅓ cup packed brown sugar
- 2 tablespoons vegetable oil
- 1 (2 1/2 pound) trimmed beef tri tip roast
Instructions
- Place garlic
- lemon grass (bruised and chopped–see note)
- grated gingerroot
- grated onion
- fish sauce
- rice vinegar
- soy sauce
- coriander
- cumin
- turmeric
- cayenne pepper
- brown sugar
- and vegetable oil in a large mixing bowl. Whisk until ingredients are thoroughly mixed.
- Transfer tri tip roast to marinade. Poke both sides of the roast numerous times with the tines of a fork to get the marinade into the roast. Cover with plastic wrap. Refrigerate 2 to 12 hours. During the marinade time
- remove the meat from the fridge occasionally to turn and poke some more with a fork.
- Transfer roast to a paper-towel-lined tray to drain briefly. Reserve marinade.
- Preheat covered grill to 325 degrees F (165 degrees C). Lightly oil the grate.
- Cook roast covered
- over indirect heat
- basting with marinade and turning occasionally. Cook about 35 to 45 minutes
- depending on how hot your grill is. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board and let rest at least 20 minutes before slicing.
- Place any remaining marinade in a saucepan; bring to a boil. Simmer for 1 or 2 minutes. You can use this as a serving sauce.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 3 hrs 10 mins
Servings: 8