Tri-Tip Teriyaki Bowl

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25:15 - Prep 24:00 / Cook 1:15
Beginner

Sticky sweet and tangy, our Tri-Tip Teriyaki Bowls begin with fire-seared beef glistening in a teriyaki glaze. This Japanese-inspired dish layers thin slices of tri-tip and colorful, crunchy veggies artfully arranged on a bed of rice with teriyaki sauce and sesame seeds on top.

About the cut: Tri tip or triangle steak, comes from the triangular bottom tip of the sirloin. It’s a lean and tasty cut that weighs between 1 1/2 to 3 pounds.

We made this recipe on the Rider DLX 1200 Pellet Grill, but you can make it on your grill or smoker.

6 Servings

Ingredients

Tri-Tip
  • 1 (2-3 pound) tri-tip roast
  • 1 (20-ounce bottle) teriyaki sauce, divided
  • 1 tablespoon salt
  • 1 tablespoon pepper
Tri-Tip Teriyaki Bowls
  • 4 cups cooked rice
  • 2 cups shredded carrots
  • 2 cups chopped purple cabbage
  • > teriyaki sauce, to taste
  • 2 tablespoons sesame seeds
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Preparation

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Step 1 Of 13
1. Trim your tri-tip roast to remove excess fat and silver skin.
2. Using half of the teriyaki sauce, marinate the tri-tip overnight in a large zip-top plastic bag.
3. After marinating, generously season with salt and pepper.
4. Fill the hopper with pellets and preheat your pellet grill to 250°F in SMOKE mode.
5. Smoke the tri-tip until it reaches an internal temperature of 120°F.
6. Remove from heat and set the tri-tip aside.
7. Increase your grill temp to 500°F degrees and switch to SEAR mode.
8. Place the meat on the center grate and cook until it reaches an internal temperature of 130°F, a couple minutes per side.
Hot TipRare 125°F | Med-Rare 130°F | Medium 140°F | Med-Well 150°F | Well 160°F
9. Remove from heat and let it rest for about 15 minutes.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
10. Cut grilled tri-tip into thin slices.
11. Prepare your teriyaki bowls by adding rice, carrots, purple cabbage and tri-tip.
12. Garnish with green onions.
13. Drizzle with teriyaki sauce and top with sesame seeds.
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