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Ginger-Soy Grilled Tri-Tip

A savory-sweet ginger-soy glaze gives grilled tri-tip Japanese-inspired flavor, with smoky bok choy and rice completing the weeknight meal.

Generated image of the dish
  • Total time: 45 min
  • Servings: 2 servings
  • Estimated total cost: $11
  • Calories per serving: 650 cal
  • Grill
  • Stovetop

Ingredients

  • Choice Tri-Tip Beef Steaks Family Pack (5-6 Steaks per Pack)
    12 oz $9.99
  • Bok Choy
    12 oz $2.99
  • Botan Calrose Rice
    1/2 cup $9.99
  • Water
    3/4 cup
  • Diamond Crystal Kosher Salt flakes
    1 1/4 teaspoons
  • Low-sodium soy sauce
    2 tablespoons
  • Rice vinegar
    1 1/2 tablespoons
  • Honey
    2 teaspoons
  • Fresh peeled ginger
    2 teaspoons, finely grated $3.99
  • Garlic
    1 clove, finely grated
  • Toasted sesame oil
    2 teaspoons
  • Neutral cooking oil
    1 tablespoon
  • Green onions
    2, thinly sliced $1.19
  • Sesame seeds
    2 teaspoons
  • Cloudline Pinot Noir
    1 bottle $19.99

Instructions

  1. Pat 12 ounces tri-tip steaks dry and trim away any tough surface silver skin. Season all over with 3/4 teaspoon Diamond Crystal Kosher Salt flakes and let stand while you prepare the other components.

  2. Trim 12 ounces bok choy, rinse between the leaves, and cut lengthwise into halves or quarters so the pieces cook evenly.

  3. Make the ginger-soy sauce by whisking together:

    • 2 tablespoons low-sodium soy sauce
    • 1 1/2 tablespoons rice vinegar
    • 2 teaspoons honey
    • 2 teaspoons finely grated fresh peeled ginger
    • 1 finely grated garlic clove
    • 2 teaspoons toasted sesame oil

    Reserve 2 tablespoons in a clean bowl as the finishing sauce; keep the rest separate as the grilling glaze.

  4. Preheat a grill to high, about 450°F, and clean the grates. Allow about 15 minutes for a gas grill to heat thoroughly.

  5. Rinse 1/2 cup Calrose rice until the water is nearly clear. Combine it in a small saucepan with 3/4 cup water and 1/4 teaspoon Diamond Crystal Kosher Salt flakes. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for at least 5 minutes.

  6. Rub the seasoned steaks with 2 teaspoons neutral cooking oil. Grill with the lid closed, turning once, until well browned, about 4 to 6 minutes per side. Spoon the grilling glaze over both sides during the final 2 minutes, turning once to set it. Pull the steaks at 125°F for medium-rare, transfer to a board, and rest for 8 minutes.

  7. While the steak rests, toss the prepared bok choy with 1 teaspoon neutral cooking oil and 1/4 teaspoon Diamond Crystal Kosher Salt flakes. Grill cut-side down until deeply marked, 2 to 3 minutes; turn and grill until crisp-tender, about 2 minutes. Transfer to a platter and spoon the finishing sauce over it.

  8. Fluff the rice and divide it between two plates. Slice the rested tri-tip thinly across the grain and plate it with the grilled bok choy. Garnish everything with 2 thinly sliced green onions and 2 teaspoons sesame seeds.

Want more detail? See the temperature guide.

Drink pairing: A supple Pinot Noir complements the beef and savory soy glaze without overwhelming the bok choy.

Wine picks:

  • Cloudline Pinot Noir $19.99 1 bottle
  • Decoy Pinot Noir $20.99 1 bottle

Why it works: The smoky, medium-rare tri-tip and ginger-soy glaze call for supple Pinot Noir with enough fruit to meet the honey and savory depth to complement umami, while avoiding heavy tannin that could clash with bok choy and sesame. A refined Oregon bottle is especially fitting; the second option offers a richer California style.

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You asked

Albert bichot bourgogne pinot noir or kirkland signature Alexander valley cab? why?

Careme

Choose the Albert Bichot Bourgogne Pinot Noir. Its brighter acidity, lighter body, and red-fruit character will complement the ginger-soy glaze while staying fresh alongside the bok choy and rice. It’s also less likely to exaggerate the sauce’s saltiness or clash with its vinegar. The Kirkland Alexander Valley Cabernet would suit the tri-tip itself, but its heavier tannins and darker oak-driven profile may overpower the vegetables and taste harsher with the sweet-salty glaze. Serve the Pinot slightly cool, around 55–60°F.

You asked

I have a regular not baby bok choy. when I trimmed the end, the leaves all separated. can I grill it like that?

Careme

Yes. Grill the separated stalks and leaves, but manage them differently: - Toss everything with the oil and salt as written. - Grill thick white stalks perpendicular to the grates for 2–3 minutes per side. - Add leafy pieces only for the final 30–60 seconds, turning once. A grill basket is ideal so they don’t fall through. - Remove when the stalks are crisp-tender and the leaves are lightly wilted and charred. - Spoon the reserved finishing sauce over them after grilling.

You asked

If I prep 9 hours ahead is it worth it or wait till 3 hours ahead

Careme

Prep 9 hours ahead—it’s worthwhile for better seasoning. Salt the tri-tip with the 3/4 teaspoon Diamond Crystal salt, cover, and refrigerate. Make the ginger-soy sauce and refrigerate it separately. Prep the bok choy and green onions, keeping them chilled and dry. About 30 minutes before grilling, take out the steak. Don’t marinate it in the soy-honey sauce for 9 hours; the surface can become overly salty and the honey may burn. Glaze only during the final 2 minutes as written.

Recipe score: 9/10

Admin

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