You are in for e real treat if your cooking this recipe! The flavors are simply amazing.

This will be a two part cook. The first segment will be preparing the marinade and then allowing the beef to marinate over night.

Start by combining the following in a medium bowl.

1 Cup Honey
1 Cup Low Sodium Soy Sauce
3/4 Cup Sesame Seed Oil
1 Tsp. minced Garlic
Pepper to Taste
Sesame Seeds to Taste

Mix these ingredients thoroughly so the honey fully dissolves. Next trim off all excess fat off the Tri Tip. Next we will slice the Tri Tip.  Take note of the direction of the muscle tissue. You will notice that at one point it changes direction. This is where you should cut the Tri Tip in half. Once cut in half you need to slice the Tri Tip into 1/2" to 3/4" thick slices across the grain. Make sure you cut across the grain of the meat (muscle Tissue). Once the meat is sliced its time to tenderize the meat. Using a Jaccard 48 blade type tenderizer press down multiple times to pierce each piece of meat. If you don't have this type of tenderizer then use a tenderizing mallet or the back of a clever.

Pour the marinade into a one gallon Ziploc bag. Place each piece of beef into the one gallon Ziploc bag. Once all the beef is in the Ziploc bag squeeze out the excess air and seal. Place the beef in the fridge to rest over night. Since we are using reduced sodium soy sauce you won't have to worry about the meat becoming to salty. Mine marinated for 16 hours and was amazing.

The following day build your fire in your cooker. We are looking for grate temps and Wok temp of 500 degrees.

Drain the marinade from the beef into a sauce pan. Bring the marinade to a simmer over medium heat to kill off any bacteria from the meat. You can use this marinade to baste the beef later on if you wish.

Once your cooker is heated and you have 500 degrees at the grate we are ready to cook. Throw on the sliced beef. In this cook I'm cooking on a Scottsdale Santa Maria Style cooker over an Oak wood fire.

The Tri Tip will not take long to cook. I had the heat hot enough at grate level so I could not hold my hand over the grate longer then about 2.5 seconds. I cooked the Tri Tip approx. 2-2.5 minutes per side. Keep an eye on the beef. We want to braise each side and get nice grill marks. Turn the beef when ready and baste with the marinade if you wish. This will guarantee tender and moist beef.

Right about now the air around you should be smelling pretty damn fine! I removed the meat when the internal temp reached 140 degrees. You will notice I placed my Tri Tip on a bed of leave lettuce and garnished it with sesame seeds and chives.

That's it folks. It's a quick and tasty cook that is sure to please. Enjoy.