Grilled Seoul Tri-tip Steak

A simple overnight marinade that can scratch that charry, smoky, Korean BBQ itch. I recommend pairing with some banchan, rice, or a bright, crisp salad.

Ingredients:

• 1/2 C Soy Sauce

• 1/4 C Granulated Sugar

• 1 T Brown sugar

• 2 tsp. gochujang

• 6 garlic cloves, minced

• 2 green onions, finely chopped

• 1T neutral oil

• 1T toasted sesame oil

• 1T rice vinegar

• 1 tsp ground black pepper

• 2.5 - 3lb tri-tip steak, trimmed

Directions:

• Whisk all ingredients together in a bowl, ensuring that the gochujang is thoroughly incorporated.

• Pour mixture into a ziplock bag, and place tritip inside. Close bag, removing as much air as possible.

• Massage marinade into the steak, and allow to marinade for at least 4 hours, or overnight.

Grilling directions:

• Pre-heat grill for 10 minutes, and sustain a 350-400 degree temp.

• Place tri-tip on direct heat for 5 minutes (reserve marinade if doing optional step below). Flip, and sear for another 5 minutes.

• Move tri-tip to indirect heat and grill until cooked through to desired liking, about 30-35 minutes for medium.

• Remove from heat, and let rest at least 10 minutes before slicing.

Optional, but highly recommended:

• In a small saucepan over medium heat, pour in reserve marinade.

• Allow to simmer until slightly reduced & thickened. Allow to cool slightly.

• Spoon over sliced steak for some extra, absolutely amazing, umami flavor.