- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
thick and meaty tri-tip steaks get seared on the hot zone of the grill and then slowly smoke-grilled until medium-rare. Let them rest, and then thinly slice them against the grain and serve with Sirisavath's jeow som, a fiery, fish sauce–flavored dipping sauce. A quick soak in beer tenderizes thick tri-tip steaks, and a marinade of garlic, lemongrass, cilantro, and fish sauce builds big flavor. Sirisavath loves using oak or mesquite wood here, placed at the center of the grill, alongside the lit coals, where they smolder and add a rich aroma.
Ingredient:
- 2 ¼ cups (18 ounces) lager or IPA-style beer, divided
- 1 tablespoon kosher salt
- 2 (2 1/2- to 3-pound) tri-tip steaks
- ½ bunch fresh cilantro, roughly chopped
- ¼ cup finely chopped lemongrass (from 2 small stalks)
- 12 garlic cloves
- 2/3 cup oyster sauce
- ½ cup fish sauce
- 6 tablespoons light brown sugar
- 2 teaspoons black pepper
- 1 (16- x 6- x 3-inch) log of oak or mesquite wood, for grilling
- Grapeseed oil, for grilling
- Cooked jasmine rice or sticky rice, or lettuce leaves, for serving
- Jeow Som Dipping Sauce
