Grilled Ginger-Soy Tri-Tip with Winter Cabbage Slaw + Blistered Green Beans
This is your big-flavor, low-effort winter dinner: tri-tip gets a punchy garlic-ginger-soy marinade, then hits a hot grill for that steakhouse char. It’s paired with a bright, crunchy cabbage-carrot slaw (peak winter produce in WA) and a simple skillet of blistered green beans.
Back to full listIngredients
- Choice Angus Tri Tip Steak (sale) ~0.9–1.0 lb tri-tip (for 2 servings, aim 14–16 oz) $9.99/lb (salePrice 9.989999771118164)
- Organic Ginger Root (sale) 1 (2-inch) piece ginger, peeled and grated (about 1 Tbsp) $3.77/lb (salePrice 3.7699999809265137)
- Garlic 2 cloves, grated/minced (about 2 tsp) $0.69 each
- Green Cabbage ~1/2 small head (about 4 packed cups shredded) $0.99/lb
- Carrots 1 large carrot, grated (about 1/2 cup) $1.29/lb
- Jumbo Red Onion 2–3 thin slices (about 1/4 cup), optional $1.09/lb
- Fresh Green Beans 12 oz green beans, trimmed $2.49/lb
- Pompeii Lemon Juice 1 1/2 Tbsp (or use fresh lemon if you have it) $2.99
- Pantry: soy sauce 3 Tbsp
- Pantry: brown sugar or honey 1 tsp
- Pantry: neutral oil (canola/avocado) 2 Tbsp, divided
- Pantry: sesame oil (optional) 1 tsp
- Pantry: black pepper + kosher salt to taste
- Pantry: rice vinegar or apple cider vinegar (optional) 1 Tbsp (for the slaw)
- Pantry: chili flakes or sriracha (optional) to taste
Instructions
- Prep the steak marinade: in a bowl, whisk 3 Tbsp soy sauce + 1 Tbsp grated ginger + 2 tsp grated/minced garlic + 1 tsp brown sugar (or honey) + 1 Tbsp neutral oil + 1 tsp sesame oil (optional) + black pepper.
- Marinate the tri-tip: pat dry ~0.9–1.0 lb tri-tip. Coat with the marinade and rest 20 minutes at room temp (or up to overnight in the fridge).
- Prep the slaw: thinly slice ~4 packed cups green cabbage (about 1/2 small head). Grate 1 large carrot (about 1/2 cup). Add 1/4 cup thin-sliced red onion (optional).
- Dress the slaw: toss cabbage/carrot with 1 1/2 Tbsp lemon juice + 1 Tbsp vinegar (optional) + 1 Tbsp neutral oil + pinch of salt + chili flakes (optional). Set aside to soften.
- Prep green beans: trim 12 oz green beans. Pat dry so they blister instead of steam.
- Grill the tri-tip: preheat grill to medium-high (about 450–500°F). Grill tri-tip 4–6 minutes per side (time depends on thickness) until 125–130°F internal for medium-rare. Rest 8–10 minutes, then slice thinly against the grain.
- Sear the green beans (stove): heat 1 Tbsp neutral oil in a large skillet over high heat. Add 12 oz green beans + a pinch of salt; cook 6–8 minutes, tossing until blistered-tender. Finish with a small squeeze of lemon juice and black pepper.
- Serve: plate sliced tri-tip with the cabbage-carrot slaw and blistered green beans. Spoon any resting juices over the steak.
Health notes: ~750–900 kcal per serving depending on steak portion and oil. High protein; lots of fiber and micronutrients from cabbage/beans. Keep it lighter by using 8 oz steak total and going easy on oil/sugar in the marinade.
Drink pairing: Go for a red with juicy fruit and pepper to match the char and soy-ginger savoriness. Local WA pick: Hedges Family Estate (Red Mountain) "CMS" red blend (widely available, great value). Alternative: If you prefer white, an off-dry Riesling works surprisingly well with ginger and soy.