Careme

Instructions

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1. 1.

   Mince 2 garlic cloves, grate 2 teaspoons fresh ginger, thinly slice 2 green onions, and thinly slice 1 large cucumber.

2. 2.

   Make the marinade by whisking together:

   • 3 tablespoons low-sodium soy sauce
   • 1 tablespoon brown sugar
   • 1 teaspoon toasted sesame oil
   • 2 minced garlic cloves
   • 2 teaspoons grated fresh ginger
   • 1/2 teaspoon ground black pepper
   • 1/4 teaspoon crushed red pepper flakes
   • 1 thinly sliced green onion

   Coat 1 pound tri-tip with the marinade, cover, and refrigerate for 9 hours. Nine hours gives the best flavor without overly curing the exterior; if marinating for 17 hours, use 2 tablespoons soy sauce plus 1 tablespoon water instead.

3. 3.

   About 25 minutes before grilling, rinse 2/3 cup dry medium-grain rice until the water is mostly clear. Combine the rice with 1 cup water in a small saucepan, bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let the rice stand, covered, for 10 minutes.

4. 4.

   Toss 1 thinly sliced large cucumber with 3/4 teaspoon kosher salt and let it drain in a colander for 15 minutes. Gently squeeze or pat the cucumber dry, then toss it with:

   • 2 tablespoons rice vinegar
   • 1 teaspoon granulated sugar
   • 1 teaspoon toasted sesame oil
   • 1 thinly sliced green onion
   • 2 teaspoons toasted sesame seeds

   Set the sesame cucumber salad aside until serving.

5. 5.

   During the final 15 minutes of marinating, heat the grill to medium-high and remove the 1 pound marinated tri-tip from the refrigerator. Clean and oil the grill grates.

6. 6.

   Discard the used marinade and pat the 1 pound tri-tip dry. Coat it with 1 tablespoon neutral cooking oil and season it with 1/4 teaspoon kosher salt. Grill, covered, for 4 to 6 minutes per side. For medium-rare, pull the steak at 130°F so it rests to approximately 135°F; USDA guidance recommends cooking whole beef cuts to 145°F followed by at least a 3-minute rest, which will produce medium to medium-well beef depending on thickness.

7. 7.

   Rest the grilled 1 pound tri-tip for 8 minutes, then slice it thinly across the grain. Divide the sliced beef, steamed rice made from 2/3 cup dry rice, and sesame cucumber salad made from 1 large cucumber between two plates.