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If you are looking for a fresh way to cook tri-tip, this Big Green Egg Thai Marinated Tri-Tip Recipe is worth trying. Tri-tip already delivers great beefy flavor, but a bold marinade takes it in a completely different direction.
This recipe combines the rich flavor of grilled tri-tip with a savory Thai-inspired marinade packed with garlic, ginger, soy, and bold aromatics. The result is tender beef with incredible flavor and just enough char from the Big Green Egg to make every bite memorable.
Tri-tip is one of those underrated cuts that cooks beautifully on the Big Green Egg. It is quick enough for a weeknight cook but impressive enough to serve when guests are coming over. Now sit back, grab a glass of Shiraz, fire up the Egg, and let’s make a tri-tip recipe that breaks away from the usual steakhouse routine.
Table of Contents
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Making the Thai-Inspired Marinade
This marinade comes together with a handful of bold ingredients that bring sweet, savory, tangy, and umami-rich flavor to the tri-tip. For this recipe, you will need soy sauce, honey, fish sauce, fresh ginger, garlic, lime juice, and Thai roasted red chili paste for a little heat and extra depth. It is a simple combination, but the flavor payoff is big.
Whisk everything together in a bowl until the honey is fully incorporated and the marinade is smooth. The soy and fish sauce bring savory depth, while the lime adds brightness. The ginger, garlic, and chili paste bring bold aromatic flavor with just enough heat.
Marinating the Tri-Tip
Pour the prepared marinade into a large resealable bag or shallow container, then add the tri-tip. Seal the bag and move the marinade around so the beef is evenly coated on all sides.
Place the tri-tip in the refrigerator and let it marinate for at least 4 hours. Overnight is even better if you have the time. The longer marinade gives those bold Thai-inspired flavors time to work into the beef.
Bringing the Tri-Tip to Room Temperature
After marinating overnight, remove the tri-tip from the refrigerator about 30 to 45 minutes before cooking. Letting the meat lose some of that refrigerator chill helps it cook more evenly on the Big Green Egg. While the tri-tip rests, this is the perfect time to fire up the grill and get everything ready for the cook.
Big Green Egg Setup and Reverse Sear
Set up your Big Green Egg for indirect cooking using the convEGGtor and preheat the dome temperature to 300°F. Place the marinated tri-tip on the grill grate and cook indirectly until the internal temperature reaches about 125°F. This usually takes around 30 minutes, depending on the size and thickness of the cut.
Use an instant-read thermometer to monitor the internal temperature. Reverse sear cooking is all about precision. Once the tri-tip reaches temperature, remove it from the grill and set it aside briefly.
Searing the Tri-Tip
Once the tri-tip comes off the grill, carefully remove the convEGGtor and reconfigure your Big Green Egg for direct grilling. Bring the dome temperature up to 500°F for the searing phase. Place the tri-tip directly over the hot coals and sear for 1 to 2 minutes per side. Turn as needed to build an even crust across the exterior.
This final sear creates the flavorful caramelized crust that makes reverse sear such a great method for tri-tip. You get the best of both worlds with even internal cooking and a steakhouse-style finish.
Resting, Slicing, and Serving
Once the tri-tip is finished searing, let it rest for about 10 minutes before slicing. This gives the juices time to redistribute and keeps the beef tender. Slice the tri-tip thinly against the grain for the best texture. This step matters, since slicing with the grain can make tri-tip feel chewy.
Serve the sliced tri-tip over the Asian cucumber salad for a fresh contrast to the rich grilled beef and bold marinade. Simple, flavorful, and a great change from the usual steak dinner.
Big Green Egg Thai Marinated Trip Tip
Ingredients
Thai Marinated Tri-tip Ingredients:
- 1.5 pounds Tri-Tip
- 2 tbsp Soy Sauce
- 2 tbsp Fish Sauce
- 2 tbsp Honey
- 1 tbsp Ginger, grated
- 2 Cloves Garlic, minced
- 1 Lime, juice & Zest
- 1 tbsp Thai Red Chili Paste
Asian Cucumber Salad:
- 2 Cucumbers, ribbon cut
- 1 Medium red onion, sliced thin
- 1/2 cup Matchstick Carrots
- 4 tbsp Rice Wine Vinegar
- 2 tbsp Sugar
Instructions
Thai Tri-tip instructions:
- Add all of the ingredients (minus the Tri-tip) together and mix well.
- Pour the marinade in to a large Ziploc bag.
- Add the Tri-tip and refrigerate overnight.
- Preheat the BGE to 300° and use the Plate Setter for indirect heat.
- Pull the Trip-tip out of the marinade and let it come up to room temperature.
- Cook the Tri-tip using indirect heat for 30 – 45 minutes (or until the meat measures 130°).
- Remove the Tri-tip.
- Remove plate setter and bring heat up to 500°.
- Put the Tri-tip over the direct heat and cook 1-2 minutes preside to get the sear you want on the meat.
- Let the Tri-tip rest for 10 minutes.
- Slice and serve with cucumber salad below.
Asian Cucumber Salad instructions:
- Peel and thinly slice (or ribbon cut) the cucumbers.
- Thinly slice the red onion.
- Add the cucumbers and onion to a bowl with the matchstick carrots.
- Add the vinegar and sugar. Mix well.
- Let sit for an hour (not refrigerated).
- Pull the cucumbers, onions, and carrots out of the marinade and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
