• 2-3 lbs. + of Svante’s Grass Fed Tri Tip Steak
  • 1 cup soy sauce
  • ¼ cup of oil, preferably sesame but olive oil works
  • 3 tablespoon of brown sugar
  • Zest from one lemon
  • 1 tablespoon red wine vinegar
  • 4 cloves of garlic, minced
  • 1 tablespoon of fresh grated ginger
  • 4-6 green onions, chopped
  • ¼ teaspoon of pepper


Put the steak in a large plastic bag. Combine the other ingredients in a bowl to make a marinade. Add the marinade to the steak in the bag. If you want some soy sauce to put on the steak after it is cooked, double the recipe for the marinade and set half of it aside for later (see directions below). Put the steak in the refrigerator and let it marinate for 6-24 hours. (I do it in the morning and let it sit all day, turning it once or twice during the day to make sure the marinade covers the steak.)

Take the steak out of the refrigerator and let it warm up to room temperature before cooking it. Remove the steak from the marinade before cooking. Grill the steak for 10- 15 minutes on each side on low to medium heat (you can do the same thing on a stove top if you don’t have a grill). Once it is done—we would recommend medium rare and using a meat thermometer to check– let it sit for 5-10 minutes.

While the steak is on the grill, take the other half of the marinade and cook it on low heat until it has a syrup consistency. Add a little honey if it needs to be sweetened. Serve alongside or over the sliced steak.

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