Because the Tri-Tip cut is a bit milder in flavor and medium-tender to tender in texture, it’s a great choice to use with a flavorful marinade that will also tenderize. I served the grilled steak with a room temperature Bulgur Wheat Salad. The citrus notes complimented the savory, slightly sweet bison meat nicely, and worked out beautifully for a dinner party! (Makes 4 servings)
1 16 oz. Whole Tri-Tip
½ onion, coarsely chopped
¼ cup hot water
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons cane sugar
1 tablespoon rice vinegar
1 teaspoon fish sauce
2 teaspoons olive oil
salt & pepper
- Rinse buffalo Tri-Tip, and pat dry with paper towels and place on a cutting board.
- Using a fine-tined fork held at an angle, pierce the steak several times on both sides.
- Place the steak in a gallon-sized plastic zip-lock bag or glass dish.
- In a food processor or blender, add the onion, water, garlic, salt, pepper, sugar, vinegar and fish sauce, and puree until smooth.
- Pour the onion marinade into the bag or dish and rub into the meat. Seal or cover and allow to rest at room temperature for two hours.
- Refrigerate and marinate for 24 hours.
- Remove from refrigerator and allow the steak in the marinade to come to room temperature, about two hours.
- Shake off marinade and wipe with a damp paper towel, removing any onion pieces.
- Preheat grill to 500°.
- Rub the steak with olive oil and season with salt and pepper.
- Place the steak over the hottest part of grill, close the grill lid and grill for 2 minutes. Rotate the steak on the same side and grill for an additional minute, closing the grill lid during cooking. Turn the steak over and grill for one more minute.
- Remove the steak from the grill and place on a cutting board and cover. Allow the steak to rest for 3 minutes before slicing.
- Slice the steak on the bias and divide slices onto 4 plates. Sprinkle with a little finishing salt before serving. Enjoy!
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