Big Green Egg Thai Marinated Trip Tip

Big Green Egg Thai Marinated Trip Tip

My “healthy alternatives” week continues with this delicious recipe for a Tri-tip. Last month I made my first Tri-tip using the reverse sear method and it turned out great. At that time I had picked up an extra Tri-tip at the grocery that I did not use and placed it in the freezer for future use. This week, “Mrs. Buddha” pulled out the Trip-tip from the freezer for a dinner yet unplanned. I wanted to try something different and decided to go with a Thai Marinade for this cook.  Now sit back, grab a glass of your favorite Shiraz, and enjoy this recipe for Big Green Egg Thai Marinated Trip Tip.

Big Green Egg Thai Marinated Trip Tip
Thai Marinated Trip Tip over Asian Cucumber Salad

Big Green Egg Thai Marinated Trip Tip

I grabbed some soy sauce, honey, fish sauce, ginger, garlic, and lime for this marinade.

Big Green Egg Thai Marinated Trip Tip
Prepping the marinade

To add some heat to this dish I put in some Thai Roasted Red Chili Paste.

Big Green Egg Thai Marinated Trip Tip
Adding some heat

I poured the marinade in a large Ziploc bag and added the Tri-tip.

Big Green Egg Thai Marinated Trip Tip
Refrigerate overnight

After sitting in my refrigerator overnight I pulled the Tri-tip out and let it come up to room temperature.

Big Green Egg Thai Marinated Trip Tip
Tri-Tip ready to go

I set up the Big Green Egg using the ConvEGGtor (Plate Setter) for indirect heat and preheated it to 300°.

After 30 – 40 minutes the internal temp of the Tri-tip hit 130° measured with a Thermapen. I pulled the Tri-tip off and removed the ConvEGGtor to set the BGE for direct grilling.

I brought the temp up to 500° and seared the Tri-tip for 1 – 2 minutes per side to get that nice sear.

Big Green Egg Thai Marinated Trip Tip
Searing to finish

Let the Tri-tip rest for 10 minutes and serve over the Asian Cucumber salad. Enjoy!

Big Green Egg Thai Marinated Trip Tip
Served over Asian Cucumber Salad
Big Green Egg Thai Marinated Trip Tip
Ready to eat

Big Green Egg Thai Marinated Trip Tip
 
Prep time
Cook time
Total time
 
This recipe for Big Green Egg Thai Marinated Trip Tip uses the reverse sear method and a Thai influenced marinade that is sure to please.
Author:
Recipe type: Beef
Cuisine: Asian
Serves: 4
Ingredients
  • 1.5 Lbs Tri-Tip
  • 2 Tbls Soy Sauce
  • 2 Tbls Fish Sauce
  • 2 Tbls Honey
  • 1" fresh Ginger (grated)
  • 2 Cloves Garlic (minced)
  • 1 Lime (juice & Zest)
  • 1 Tbls Thai Red Chili Paste
Instructions
  1. Add all of the ingredients (minus the Tri-tip) together and mix well.
  2. Pour the marinade in to a large Ziploc bag.
  3. Add the Tri-tip and refrigerate overnight.
  4. Preheat the BGE to 300° and use the Plate Setter for indirect heat.
  5. Pull the Trip-tip out of the marinade and let it come up to room temperature.
  6. Cook the Tri-tip using indirect heat for 30 - 45 minutes (or until the meat measures 130°).
  7. Remove the Tri-tip.
  8. Remove plate setter and bring heat up to 500°.
  9. Put the Tri-tip over the direct heat and cook 1-2 minutes preside to get the sear you want on the meat.
  10. Let the Tri-tip rest for 10 minutes.
  11. Slice and Serve.

Asian Cucumber Salad
 
Prep time
Cook time
Total time
 
This recipe for Asian Cucumber Salad is a great way to compliment any dish using the flavor profile of Asian cuisine.
Author:
Recipe type: Side Dish
Cuisine: Asian
Serves: 4
Ingredients
  • 2 Cucumbers (ribbon cut)
  • 1 Medium Red Onion (sliced thin)
  • ½ c Matchstick Carrots
  • 4 Tbs Rice Wine Vinegar
  • 2 Tbls Sugar
Instructions
  1. Peel and thinly slice (or ribbon cut) the cucumbers.
  2. Thinly slice the red onion.
  3. Add the cucumbers and onion to a bowl with the matchstick carrots.
  4. Add the vinegar and sugar.
  5. Mix well.
  6. Let sit for an hour (not refrigerated).
  7. Pull the cucumbers, onions, and carrots out of the marinade and serve.

 

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