Memorial Day Weekend has come and gone. I hope you and your family were able to spend quality time together but also take a moment to honor the military who so selflessly fought for this country. 🦅
For many this weekend is the benchmark for the start of summer. What can be more iconic of summer nights than a delicious grilled dinner? Then pair it with your favorite summer sides corn on the cob, watermelon, beans, fresh salad, you name it. I'm getting hungry just thinking of it,
If you haven't tried Tri Tip it’s the perfect steak to cook up for your next barbecue. This marinate hits all the notes with a bit of sweet and a bit of heat.
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 pound 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:1 Red, ½ Yellow
Find more information about this recipe on Beachbody's blog h ere.