It's grilling season! And that means lots of BEEF for dinner! 😅I'm most definitely a meat-lover (and so it my daughter 😍). So when it's time to clean off the grill every Summer, I definitely get excited for all things MEAT! Steak, burgers, BBQ (I mean this is Kansas City after all!), chicken, pork, fish... all of it! Normally I'm also not patient enough to wait for a marinade like in this recipe, but I do know a good marinade really helps the tenderness of the meat. So yeah, I think I'm going to have to try this FULL recipe and not skip the good parts! 🤤🤤🤤🤤🤤
1 1-inch piece fresh ginger peeled, finely chopped
3 cloves garlic
3 Tbsp. all-fruit plum jam or preferred jam
1/2 cup reduced-sodium soy sauce
1 tsp. sesame oil
1/2 cup water
1 bunch green onions sliced
1 medium serrano chiles cut in half, seeds removed, chopped
sea salt (or Himalayan salt) and ground black pepper to taste; optional
1¾ raw tri-tip roast
Place ginger, garlic, jam, soy sauce, oil, and water in a blender; cover. Blend until smooth.
Add onions and chiles; pulse until blended. Season with salt and pepper if desired.
Place tri-tip in glass dish; top with marinade. Marinate, covered, in refrigerator for 2 to 3 hours.
Preheat grill on high.
Place tri-tip on grill; brown for 5 minutes on each side.
Reduce heat to medium; cook slowly, basting with marinade every 5 to 10 minutes. Cook for 15 to 20 minutes on each side or to desired doneness. Test for temperature with a meat thermometer in the thickest part of the tri-tip reaching 125° F. for rare and 140° F. for medium.
Remove from grill; cover with foil and let sit for 10 minutes. Slice thinly across grain.
Portion Fix Containers: ½ Yellow, 1 Red
2B Mindset Plate: N/A
Recipe and photo from Beachbody's blog here.