Teriyaki Strips


teriyakistripsThis is a favorite with family and friends.  It seems like whenever I make the mistake of asking someone what they want me to BBQ for an event this one at least gets an honorable mention.  I make enough of these that I buy the roasts in the heavy Cryovac packaging from the local warehouse store (aka: Costco), divide them up, and then freeze them until ready to cook.

  • 1 Tri-tip roast
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar (loosely packed)
  • 1/4 cup red wine
  • 1/4 cup Yoshida’s Gourmet Sauce (or pick your brand of teriyaki marinade)

Trim the fat from the tri-tip roast and slice it (the roast, not the fat) into 1/4″ strips.  Tip: Put the roast in the freezer prior to slicing; it is much easier to get thin strips when the meat is slightly frozen.  Notice the word “slightly” in the previous sentence.  Don’t attempt to slice the meat when it is frozen solid unless you have a band saw handy…

Toss the strips into your favorite marinade container and add all the other ingredients.  Mix them up real good and let them sit for at least 4 hours prior to cooking.  Longer is better; the best I’ve ever had been in the marinade for at least 24 hours.  Mix them up (or turn them over if you have one of those fancy Tupperware marinade containers) at least once or twice during the marinade process to make sure the meat is well-covered.

Grill the strips directly over the coals.  Don’t overcook them; depending on the heat of your coals these will cook very quickly (about 1-3 minutes per side).  I’ve had situations where I was filling a grill and had to start turning them about the time I finished filling the grill.  Pile all of the cooked strips together on the grill away from the coals and pour any remaining marinade over them.  Let cook for about another 1-2 minutes, serve and enjoy.