Tri Tip Sliders with Asian Slaw
Tri Tip Sliders with Asian Slaw
INGREDIENTS
Ingredients for Marinade
Soy sauce 1/3 cup
Rice wine vinegar ¼ cup
Honey 2 tablespoons
Sesame oil 2 tablespoons
Minced garlic 2 teaspoons
Fresh ginger, cut into spears 1 tablespoon
Green onions, roughly chopped 1 ½ cups
Sesame seeds 1 tablespoons
Slider buns as needed (24 pack)
Ingredients for Slaw
Soy sauce 4 tablespoons
Rice wine vinegar 2 tablespoons
Sesame oil 2 tablespoons
Fresh ginger, finely minced 2-inch-long piece
Lemon juice 1 teaspoon
Honey 3 teaspoons
Savoy cabbage, finely shredded 2 cups
Carrots, finely sliced and julienned 1 large carrot
Green onions, finely chopped 1 bunch
LET'S GET COOKING!
Instructions for the slaw
Combine the 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.
Instructions for the Sliders
Combine togetherthe 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 each 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 medium rare.
Pull from the grill and let rest for 10-20 min before slicing. Slice against the grain.
Place slices of tri-tip on the bun, top with slaw.