My family can tell you, I am NOT a big meat eater. I won't eat something if it looks or smells odd, and if the piece is too thick, I'll probably avoid it. Growing up I tried to become vegetarian for a while, not because of my love of animals, but because I couldn't stand the taste of meat. Thanksgiving is still one of my least favorite holidays. However, that obviously doesn't mean that I don't eat meat, and as a teen and adult have definitely grown to appreciate and enjoy certain meat products. I made this recipe particularly with Brian in mind, and figured I'd eat a little and enjoy most of the other side dishes I made to go with it. WRONG! As you can see from the photo, I like almost all of my meat very well done (I've made many steak houses cringe when I order my food not only "well done," but "basically burn the heck out of it." True story), and after 7 years of marriage, I rarely have to tell Brian to put my food back on the grill.
This charred piece of tip steak was delicious! I cut a few super thin slices to try and ended off finishing that significantly large piece that you see in the photo above. DEFINITELY going to make this again! Definitely!
2 Tbsp brown sugar
1 1/2 cups of soy sauce
3 Tbsp Worcestershire sauce
2 tsp sesame oil (I used olive oil)
1 onion (I was too lazy to chop an onion so I used about 1 tbsp minced onion)
2 Tbsp garlic
1/2 tsp pepper
Fresh Ginger (mine was frozen and I couldn't find the grater, so I sliced off about 6 thin slices)
Slice Tri Tip into thin slices and marinate in this. (I skipped this step. My tri tip was in 4 smaller pieces so I just marinated and grilled it whole). Grill on BBQ. If your slices are thin enough, you can skewer them and add veggies for kabobs!
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