Thai Dipped Beef Tri Tip Recipes

TRI-TIP DIP

Steps:

• Combine the butter with the garlic and brush on the inside of the ciabatta rolls. Toast the rolls on a grill, or broil in the oven until crispy. Smear with Horseradish Mayonnaise.
• Dip the tri-tip slices into the hot Jus for 45 seconds to warm. Pile the meat onto the bottoms of the rolls and top with cheese if using. Close the sandwiches, slice in half and serve with extra Jus on the side for dipping.
• Combine the sour cream, horseradish, mayonnaise, garlic, lemon juice and 1/2 teaspoon salt in a medium bowl. Refrigerate until ready to use.
• Heat a medium saucepan over medium heat. Saute the shallots and garlic in the butter and olive oil until lightly caramelized, 6 to 8 minutes. Add the flour and mix together to form a loose paste (roux). Deglaze with the brandy and whisk in the beef stock, demi-glace and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the aroma and flavor of the jus are rich and deep, 25 minutes. Strain the broth to remove the garlic and shallots, then return the liquid to the pot. Season with salt and pepper and keep warm.

THAI-DIPPED BEEF TRI TIP

Steps:

• 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.

THAI-DIPPED BEEF TRI TIP

Steps:

• 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.