Total Time: 2 Hours, 30 Minutes
Servings: 6 to 8
- 1 cup soy sauce
- 1 cup washed raw cane sugar or 1/2 cup granulated sugar plus 1/2 cup firmly packed brown sugar
- 3/4 cup thinly sliced onion
- 1/2 cup sake
- 1/2 cup mirin (sweet sake; or 1/2 cup additional regular sake plus 1 teaspoon sugar)
- 1 tablespoon minced garlic
- 1 tablespoon thinly sliced fresh ginger
- 1/2 teaspoon coarse-ground pepper
- 1/2 teaspoon dry mustard
- 1 beef tri-tip (1 1/2 to 2 lb.), fat trimmed, rinsed, and patted dry
- Stand a gallon-size zip-lock plastic bag in a bowl. Pour in soy sauce, sugar, onion, sake, mirin, garlic, ginger, pepper, and mustard. Hold bag closed and shake until sugar is dissolved. Add beef; seal bag. Chill at least two hours or up to 1 day, turning occasionally.
- Lay tri-tip on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill (discard marinade). Cook, turning every 5 minutes, until rare in center of thickest part (cut to test; 125° to 130° on a thermometer), about 25 minutes, or until as done as you like.
- Transfer tri-tip to a cutting board. Let rest about 5 minutes, then cut across the grain into thin, slanting slices.
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