Chef David Guas
Beef tri-tip, cut from the bottom sirloin, is commonly cooked as a small roast. Here, David Guas, chef-owner of Bayou Bakery, cuts the meat into large cubes and tenderizes them prior to grilling by soaking in a marinade. The meat can be served over steamed rice, but Asian rice noodles give the dish more authenticity.
½ cup peanut or vegetable oil
¼ cup low-sodium soy sauce
¼ cup black Asian vinegar
¼ cup bottled chili garlic sauce
3 tbsp. honey
4 green onions, thinly sliced
2 tbsp. minced, peeled ginger
2 tbsp. black and white sesame seeds, plus additional for garnish
1 beef tri-tip (1½ to 2 lb.), cut into 2-in. cubes
Cooked rice or rice noodles
1. In large zip-top plastic freezer bag or large bowl, combine oil, soy sauce, vinegar, chili sauce, honey, green onions, ginger and 2 tbsp. sesame seeds. Add beef; seal bag and shake to coat meat well with marinade. Refrigerate 8 to 10 hours.
2. About 1 hour before grilling beef, light charcoal grill or preheat gas grill to high.
3. Remove beef from marinade; discard marinade. Grill beef 2 minutes; turn and grill 2 minutes longer or until of desired doneness.
4. To serve, place beef over rice or noodles and sprinkle with additional sesame seeds.
Photo courtesy of National Honey Board