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Japanese BBQ Tri-Tip

A tri-tip is a fantastic cut of meat and typically has really nice marbling. It is also relatively inexpensive and although it sounds like something you would spend the better part of the day setting up the grill for, it does really well in the oven. Low and slow is the name of the game to keep this cut juicy.

I was browsing the sauce section at Whole Foods today, as I often do, and decided to try Bachan's Original Japanese Barbecue Sauce. It is excellent and I have almost used the entire bottle in one day! It's a complex and deeply savory sauce with everything you love about a good barbecue sauce but with a teriyaki twist. I am not sponsored by them but I might as well be now! I'm going to put it on everything from now on. This recipe is ridiculously simple and easy to personalize. Enjoy!

Japanese BBQ Tri Tip

1 tri-tip, about 3 lbs

1 Bottle of Bachan's Original Barbecue Sauce

A few dashes of Balsamic Vinegar ( I used red-onion infused)

1/2 Tsp of kosher salt

1 Tsp Sesame Seeds

Place tri-tip in a foil lined baking sheet. Pour BBQ sauce on the meat, covering it completely. Dash on balsamic vinegar and sprinkle kosher salt and sesame seeds. Cover in plastic wrap and let it marinade for about 3 hours or up to overnight.

Take tri-tip out of the fridge and preheat the oven to 350 degrees. Cover baking dish tightly with tin foil. Put the tri-tip in the cold oven and let it preheat with the oven. The idea is to raise the temperature of the meat slowly so that it doesn't become tough. It is optional to also let it rest on the counter to take the chill off but this can take a while.

Cook tri-tip for approximately 45 minutes to an hour. . Do a temperature check in the thickest part of the meat at the 45 minute mark. It should read 145-150 in multiple places when it is done. If it hasn't reached internal temperature yet, continue cooking in 6-8 minute intervals. When it passes the temperature check, turn on the broiler and broil for about 5 minutes to get a nice browning on top. Watch it closely to prevent it from burning.

Let the meat rest in the juices for about 20 minutes. Remove from baking dish and slice very thinly. Return slices to the baking dish with the cooking juices and top with more barbecue sauce. Serve immediately :)

Find this amazing sauce HERE


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