Big Green Egg Thai Marinated Trip Tip
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.
Servings: 4
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.