Asian Grilled Tri Tip {Paleo, Gluten Free, Dairy Free}

Put something more unique on your barbecue with this Asian grilled Tri-Tip. The recipe is paleo, gluten free, and dairy free.

I love the smell of summer. Yes, I do believe summer has a smell. There's the fresh air and sunshine, and then there's also the scent of barbecues working hard, cooking meats and vegetables. I wanted to add to the summer smells with this paleo recipe for Asian Grilled Tri-Tip.

Asian Grilled Tri Tip

My mom always used an Asian marinade on our grilled meat. The ingredients caramelize nicely and add a good savory texture.

She'd often make a lot of flank steak on the grill, but tri-tip was always a winner as well.

Tri-tip is the bottom sirloin and gets its name from its triangular shape. You can usually find tri-tip for a good price so it's a good staple to have in rotation.

You can roast or broil tri-tip, but I love it on the grill.

Asian grilled tri tip | TastingPage.com

It holds up well and the Asian spices really bring in the savory, umami notes.

So branch out beyond basic burgers and steaks and try an Asian grilled tri-tip recipe this summer.

Asian Grilled Tri-Tip
{Paleo, Gluten Free, Dairy Free}

Serves 8

Ingredients

  • 1/3 cup liquid aminos or low sodium soy sauce
  • 2 tablespoons minced garlic
  • 2 tablespoons ginger, freshly grated or minced
  • 1 tablespoon lemongrass, minced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons green onions, thinly sliced
  • 2 tablespoons honey or sweetener of choice
  • 2 tablespoons sesame oil
  • 1 tri-tip - approximately 2-1/2 pounds

Instructions

  1. Whisk together all ingredients except for the tri-tip and place in a large ziplock bag. Add the tri-tip to the bag and allow to sit for an hour or overnight.
  2. Drain and discard the marinade. Heat a grill on medium high. Once hot, turn off one of the burners. Place the tri-tip on the hot side of the grill, searing on both sides for about 6-8 minutes. Once seared, move the meat to the cooler side of the grill and close the lid. Allow to cook for about 15-20 minutes or until the internal temperature reaches 130F for medium-rare.
  3. Allow to rest for 5-10 minutes. Then slice the meat against the grain and enjoy!

Vegetable Sides