Oven-Baked Teriyaki Tri-Tip

Submitted by howcheng

"If you don't have a grill, you can still make some great meat. This is a combination of two different recipes I found online. The teriyaki marinade is from Michael Toyoshima and was published in Sunset magazine, and the baking method is from scottskitchen.com. This recipe goes well with baked potatoes because you can just cook them at the same time. Note that the 15 minute preparation time I listed here does not include marinating time."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 1 1⁄2 - 2 lbs tri-tip steak, trimmed
• 1 cup soy sauce
• 1⁄2 cup sugar
• 1⁄2 cup brown sugar
• 3⁄4 cup onion, thinly sliced
• 1⁄2 cup sake
• 1⁄2 cup mirin
• 1 tablespoon garlic, minced
• 1⁄2 teaspoon black pepper, coarsely ground
• 1⁄2 teaspoon dry mustard

directions

1. Stand a large ziplock bag in a bowl. Combine all ingredients except beef in bag. Zip closed and shake well to dissolve the sugar. If don't have access to mirin, you can use combine 1/2 cup regular sake with 1 tsp of sugar.
2. Add beef to marinade. Chill at least two hours, turning occasionally.
3. Heat oven to 450 degrees. Place meat along with marinade into a suitable oven roasting pan (I like Pyrex myself).
4. When oven is ready, roast meat for 10 minutes.
5. After 10 minutes, cover meat with foil. Lower oven temperature to 350 and roast for 15 minutes.
6. Remove foil, and continue roasting for another 15 minutes.
7. By this point, the meat should be about medium. Cook up to another 10 minutes longer for medium well to well done.
8. Remove roasting pan from oven and re-cover with foil. Let sit for 15 minutes.
9. Slice across the grain and serve using the marinade as a sauce.

Reviews

[Violet122007]

Very good! If you don't have a bbq, this is a nice alternative for tri-tip. I made a few modifications based on what I had on hand. I added a few slices of fresh ginger and since I didn't have sake I used a dry sherry wine. Instead of dry mustard (which I didn't have) I added a teaspoon of dijon mustard. I would recommend marinating for at least 8 hours or overnight.