Wagyu Tri-Tip Sliders Recipe



Looking for a tailgate recipe? In this video I show you how to make my sweet sesame marinated Tri-Tip sliders on the Blaze Portable Grill. I lucked out and was able to find a beautiful Wagyu Tri-Tip at the butcher… this made for a really juicy cut. This Asian inspired dish works great for prepping the night before the tailgate & grills up fast the day of, making it one of my go-to tailgate snacks.

Shop Blaze Portable Here: https://www.bbqguys.com/blaze-outdoor-products/professional-portable-propane-gas-grill-blz-1pro-prt-lp?utm_source=youtube&utm_medium=org&utm_species=social-org-video&utm_term=post-recipes&utm_campaign=featuredproducts-18&utm_content=blaze-gas-portable-sliders-video

Printer Friendly Recipe here: https://www.bbqguys.com/bbq-learning-center/recipes/tri-tip-sliders-asian-slaw?utm_source=youtube&utm_medium=org&utm_species=social-org-video&utm_term=post-recipes&utm_campaign=featuredproducts-18&utm_content=blaze-gas-portable-sliders-video

Sweet Sesame Marinated Tri-Tip Sliders with Asian Slaw
by: Grill Master Randy

Ingredients for Marinade:
2-3 lb. Tri-Tip
24 count pack of sweet slider buns
1/3 cup soy sauce
¼ cup rice vinegar
2 T. honey
2 T. sesame oil
2 tsp. garlic (minced)
1 T. fresh ginger (cut in spears)
½ cup green onion (rough chopped)
1 T. sesame seeds

Procedure:

Combine together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, sesame seeds, and pepper until honey dissolves, then add green onion.

Place tri-tip in zip top bag and pour in marinade, shaking the bag to ensure the meat is covered in the marinade. Let out as much air as possible and seal. Set in fridge to marinate over night.

Preheat grill to high heat and take tri-tip out of fridge or ice chest, so it moves towards room temperature before cooking.

Grill on eat side for around 5 min on high. Turn heat on grill to low, and continue to cook for about another 10 min, or until internal temp reaches 140 degrees for mid rare.

Pull from grill and let rest for 10-20 min before slicing. Slice against the grain.

Place a slice of tri-tip on bun, top with slaw and enjoy!

Ingredients for Slaw:
4 T. soy sauce
2 T. rice vinegar
2 T. sesame oil
2 inch long piece of fresh ginger (finely minced)
1 tsp. lemon juice
3 tsp. honey
1 tsp. garlic (finely minced)
1 head of purple cabbage (finely sliced)
1 lg carrot (finely sliced and julienned)
1 bunch of green onions (chopped)

Procedure for Slaw:

Combine together dressing by mixing the soy sauce, rice vinegar, sesame oil, ginger, lemon juice, honey, and garlic. Cover and refrigerate for at least an hour before making slaw.

Mix the finely shredded cabbage, the julienned carrots and green onion in a large mixing bowl.

Drizzle the dressing over the slaw about an ½ hour before serving, tossing it well.

Prep Time: 45 min
Cook Time: 30 min
Makes 15-18 sliders

Featuring: Randy Watson
Filmed/Produced by: Paris Frederick

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