2poundstri-tip roastpreferably grass fed and highly marbled
1cupbrown sugar
1cuplight soy sauce
¼cupfresh squeezed lime juice
1teaspoonfresh grated ginger
3clovesminced garlic1 tablespoon
2tablespoonsfresh parsleychopped
1teaspoonblack pepper
¼teaspoonred pepper flakes
1teaspoonextra virgin olive oil
Instructions
Place roast in a large zipper bag or airtight container
In a mixing bowl combine, remaining ingredients together
Pour marinade over meat, seal the zipper bag and distribute the marinade by rubbing and turning the meat around several times in the bag. If using a bowl, toss meat in marinade and turn several times during the 24 hours to distribute evenly
To Grill
Prepare grill grates with a few tablespoons vegetable oil (I use vegetable oil to season the grates versus cooking spray. The oil is much easier to clean up while the spray can make the grates sticky)
Heat a gas grill to 450 degrees F.
Remove meat from marinade, set unused liquid aside to make glaze
Sear meat on all sides
Reduce heat to low, close cover and cook for 15 minutes, turn meat over and cook additional 15 minutes. Continue cooking and turning meat every 15 minutes or until desired doneness
Check for doneness by inserting a meat thermometer, medium rare 130 - 140 degrees F. Medium 140 - 150 degrees F.
cover and allow roast to rest for 10-15 minutes before slicing
With a sharp carving or chefs knife, slice meat ¼ inch thick
Glaze
Heat unused marinade in a small pot over medium high heat, bring to a boil
Reduce heat to medium and skim off foam/meat solids
Add ½ cup soy sauce, ½ cup brown sugar and ¼ cup water
Reduce liquid by ¼ - ½, about 15 minutes
Salt and pepper to taste
Serve over thinly sliced meat
Notes
If you don't have the time to marinate roast for 24 hours, allow meat to marinate for at least 20 minutes prior to grilling