Ginger Soy Tri Tip with Grilled Pineapple and Zucchini
Ginger Soy Tri Tip with Grilled Pineapple and Zucchini
Ginger Soy Tri Tip with Grilled Pineapple and Zucchini
Directions
Combine pineapple juice, soy sauce, ginger, garlic, honey, green onion (whites only), cilantro stems, pepper flakes and canola oil in a blender. Reserve 1 cup marinade. Pour rest of marinade over beef and rub in. Refrigerate and marinate 4-8 hours.
Heat grill to medium high.
Peel exterior of pineapple, leaving stem intact. Cut in wedges lengthwise, leaving stem intact. Brush or drizzle with reserved marinade. Grill on all sides and keep at room temperature. Slice thinly for serving and present on a platter.
Season sliced zucchini with salt and pepper, grill lightly, and keep at room temperature.
Grill tri tip for 7-9 minutes each side. Remove from grill and rest for 10 minutes.
Slice tri tip, sprinkle with green onions and cilantro leaves and serve with zucchini and pineapple
Ingredients
1 oz cilantro, fresh, stems only (reserve the green leaves for garnish)
3 oz garlic, roughly chopped
4 oz ginger, root, peeled and roughly chopped
1/2 cup honey
20 fl oz oil, canola
6 oz onion(s), green, white parts only (reserve the green for garnish)
