Asian Grilled Tri-Tip with Creamy Garlic Sautéed Mushrooms

Prep Time15 mins
Course: Main Course
Servings: 8 6 oz servings
Calories: 373kcal


  • Grill
  • Sauté pan


Tri-Tip Marinade

  • 3 lb Tri-tip
  • 1/4 cup coconut aminos
  • 1 TBS olive oil
  • 1 TBS stevia
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 tsp dried parsley

Creamy Garlic Sautéed Mushrooms

  • 8 oz whole white mushrooms sliced
  • 1/4 onion chopped
  • 4-6 garlic cloves diced
  • 2 TBS olive oil
  • 2 TBS coconut aminos
  • 2 TBS heavy cream
  • 1/2 TBS dried parsley
  • 1 `tsp stevia


Tri-Tip Marinade

  • Place Tri-tip in gallon size zip lock bag. Whisk all other ingridients in a small bowl. Pour over tri-tip in bag. Place in fridge and marinate for at least 2 hours.

Grilling Tri-tip

  • Remove the tri-tip from the fridge 30 minutes before grilling. Preheat grill on high heat. Place tri-tip roast on heated grill searing both sides for 4 minutes. Be sure to watch carefully to avoid grill flame ups. Turn grill down to low-medium heat and grill meat an additional 15 minutes rotating 1 time (about 7.5 minutes each side) for medium rare. For more well done grill for additional minutes. Remove from tri-tip from the grill and let rest covered for 7-10 minutes. While resting start your mushroom sautee.

Creamy Garlic Sauteed Mushrooms

  • Place sliced mushrooms, garlic, onion, and olive oil in a medium saute pan on medium heat. Cook until done. Add all other ingrendients.
    Slice Tri-tip thin with the grain of the meat. Serve 2 TBS of mushrooms over 6 oz of sliced tri-tip.


This recipe makes 8 servings. One serving is about 6 oz of tri-tip with 2 TBS of sauteed mushrooms. Calories per serving: 373; Carbs per serving: 6g; Fat per serving: 23g; Protein per serving: 36g