Big Island Paniolo Tri Tip Steak
Transport your taste buds to the Hawaiian countryside with this Big Island Paniolo Tri Tip Steak recipe! Juicy, tender tri-tip steak is marinated in a vibrant blend of soy sauce, pineapple juice, fresh ginger, garlic, and a touch of brown sugar, capturing the sweet-savory essence of the islands. Complemented by a smoky sear on the grill, this steak boasts a caramelized crust and mouthwatering interior that’s packed with bold, tropical flavors. Perfect for outdoor grilling or family barbecues, this recipe is as easy to prepare as it is delicious, requiring just 15 minutes of prep and a few hours of marinade time for maximum flavor infusion. Serve it thinly sliced, garnished with green onions, for a show-stopping main course that celebrates the spirit of paniolo (Hawaiian cowboy) cuisine!
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Recipe Information
Ingredients
- 2 pounds tri-tip steak
- 0.5 cups soy sauce
- 0.25 cups pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons chopped garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sesame oil
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons green onions, finely chopped
- 1 tablespoon vegetable oil
Instructions
In a large bowl or resealable plastic bag, combine the soy sauce, pineapple juice, brown sugar, chopped garlic, grated ginger, Worcestershire sauce, sesame oil, black pepper, and kosher salt to create the marinade. Mix well to incorporate all the ingredients.
Add the tri-tip steak to the marinade, ensuring it is completely submerged and coated evenly. Seal the bag or cover the bowl with plastic wrap, and refrigerate for at least 4 hours or overnight for maximum flavor.
Remove the marinated tri-tip steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
Pat the steak dry with paper towels to remove excess marinade and brush it lightly with vegetable oil on both sides.
Sear the steak on the grill for 6-8 minutes per side, or until a nice crust forms. For medium-rare, aim for an internal temperature of 130°F, or adjust cooking time as needed for your desired doneness.
Once cooked, transfer the steak to a cutting board and let it rest, tented with aluminum foil, for 10 minutes to allow the juices to redistribute.
Slice the tri-tip against the grain into thin slices. Garnish with chopped green onions, and serve immediately.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 9.2 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
