Recipe - Easy Korean Tri-Tip Steak w/ Grilling Sensations Korean Kalbi (Galbi)

Grilling Sensations^®
Korean Tri-Tip Steak

INGREDIENTS

Grilling Sensations^® Korean Kalbi Grill Dip Sauce

1 - 2-pound tri-tip steak or roast
Salt
Freshly ground black pepper

METHOD

1 Place steak in a large bowl and coat on all sides with the marinade. Let the steak sit in the Grilling Sensations^® Korean Kalbi and come to room temperature while you prepare the grill. You can also marinate overnight in a zip lock bag in the refrigerator, but bring to room temp before cooking.

2 Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.

3 When the grill is ready and hot, remove the meat from the marinade and remove any excess marinade. Sprinkle all sides of the tri-tip generously with freshly ground pepper.

4 Place the tri-tip on the grill, on the hot direct heat side. Leave the cover off and watch carefully for flare-ups. As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don't get out of control. Keep moving the tri-tip around the grill away from the flames if they get too high. After one side of the meat is browned (about 5 minutes) use tongs to flip it on to the other side. When it is browned all around, move the tri-tip to the lower heat side of the grill. Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.) If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.

5 Cook the tri-tip until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat). Remove the tri-tip from the grill. Cover with aluminum foil and let rest for 10 minutes.

6 Cut the tri-tip in 1/4-inch slices against the grain. Garnish with chopped cilantro and scallion. Serve with steamed rice and Asian Slaw.

Serves 6.

Note: If you don't have a grill, you can prepare the tri-tip by browning it in a hot cast iron pan on the stove top, then transfer it to a 325°F oven until the internal temperature of the steak/roast reaches 130°F.

More sauces available from Grilling Sensations^®

Jamaican Jerk                    Mango Ginger

Indonesian Sambal          Thai Peanut