I enjoy beef satay way more than I do skewering small pieces of beef. Besides, I've never made satay, and not stuck a bamboo skewer into my finger at some point in the process. Not only did this involve less labor, but you can cook this in any number of ways.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
2 hrs 20 mins
total:
3 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place garlic, lemon grass (bruised and chopped--see note), grated gingerroot, grated onion, fish sauce, rice vinegar, soy sauce, coriander, cumin, turmeric, cayenne pepper, brown sugar, and vegetable oil in a large mixing bowl. Whisk until ingredients are thoroughly mixed.

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  • Transfer tri tip roast to marinade. Poke both sides of the roast numerous times with the tines of a fork to get the marinade into the roast. Cover with plastic wrap. Refrigerate 2 to 12 hours. During the marinade time, remove the meat from the fridge occasionally to turn and poke some more with a fork.

  • Transfer roast to a paper-towel-lined tray to drain briefly. Reserve marinade.

  • Preheat covered grill to 325 degrees F (165 degrees C). Lightly oil the grate.

  • Cook roast covered, over indirect heat, basting with marinade and turning occasionally. Cook about 35 to 45 minutes, depending on how hot your grill is. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board and let rest at least 20 minutes before slicing.

  • Place any remaining marinade in a saucepan; bring to a boil. Simmer for 1 or 2 minutes. You can use this as a serving sauce.

Chef's Notes:

To prepare the lemon grass, peel off the woodiest parts. Pound with the back of a knife, then chop.

Most big city grocery stores carry lemon grass, but in other parts of the country, I've seen it sold as a tubed puree, displayed in the produce department. If you can't find it, you can add some lemon juice and zest to adjust.

You can grill, smoke, or roast the tri tip roast to an internal temperature of 130 to 135 degrees F (54 degrees C).

You can also serve this with a Peanut Dipping Sauce.

Nutrition Facts

362 calories; protein 39.4g; carbohydrates 14.9g; fat 15.5g; cholesterol 131.7mg; sodium 1280.5mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/30/2017
I confess that every once in a while when I see the very large amounts of spices in a Chef John recipe, I get a little fearful. No problems here, I made this exactly as on the recipe, except used the broiler in the oven (about 10 inches from the top), and it was just perfect. I served it with Chef John's peanut dipping sauce, a little salad of daikon and carrot, and fresh IPA beer. As always, we enjoyed. Thanks Chef John. Read More
(12)
26 Ratings
  • 5 star values: 22
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/30/2017
I confess that every once in a while when I see the very large amounts of spices in a Chef John recipe, I get a little fearful. No problems here, I made this exactly as on the recipe, except used the broiler in the oven (about 10 inches from the top), and it was just perfect. I served it with Chef John's peanut dipping sauce, a little salad of daikon and carrot, and fresh IPA beer. As always, we enjoyed. Thanks Chef John. Read More
(12)
Rating: 5 stars
03/10/2019
I had to omit the garlic due to an allergy and substitute dried lemon grass (1 T) and ground ginger (1 tsp) because that's what I had. I also had to cook this in the oven (preheated to 425 degrees, turned to 350 degrees upon insertion, and baked for 35 minutes) because it is winter. It sure is good though! This one is definitely a keeper! Read More
(5)
Rating: 5 stars
05/26/2017
this was absolutely delicious! i used the marinade on jumbo chicken wings and bf cooked them up on the grill.. this is definitely a do over! i hate prepping lemon grass so i used lemon grass puree in a tube (equal amounts).. be careful when heating up the marinade for a dip or baste as it can be very potent in closed up spaces.. ty chef john.. you never cease to impress me Read More
(3)
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Rating: 5 stars
12/05/2017
This recipe is AMAZING! thankfully I doubled the amounts of everything so there would be extra and I can't wait to try it out in a stir fry or even marinade some chicken thighs. we love chef john! Read More
(2)
Rating: 5 stars
06/13/2017
Absolutely delicious! Made it exactly as the recipe stated. Couldn't believe how tender the meat was. Yum! Read More
(1)
Rating: 4 stars
10/06/2019
Good flavor, tasty with rice Read More
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Rating: 5 stars
08/27/2018
I sure will be doing this again. Read More
Rating: 5 stars
04/20/2020
Loved it!!! Added 2 Thai chilis, pulsed marinade in the blender. Served with Calrose rice and cucumber/tomato salad with tamarind vinaigrette. Family destroyed it! Read More
Rating: 5 stars
08/18/2020
the marinade was funky with the fish sauce but we followed it textbook. although I will say I threw a squeeze of lime juice in. the tri tip came out phenomenal better than expected. although I would like to know why to put vegetable oil in...LOL Read More
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