Asian Grilled Tri-Tip with Creamy Garlic Sautéed Mushrooms

Tessa Ludwig
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Prep Time 15 mins
Marinating 2 hrs
Course Main Course
Servings 8 :6 oz servings
Calories 372 kcal


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 ingredients 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 sauté.

Creamy Garlic Sauteed Mushrooms

  • Place sliced mushrooms, garlic, onion, and olive oil in a medium sauté pan on medium heat. Cook until mushrooms are tender.
  • Add all other ingredients.
  • 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 sautéed mushrooms.


Serving: 6ozSodium: 290mgVitamin A: -1IUSugar: 4gFiber: 1gPotassium: 173mgCholesterol: 118mgCalories: 372kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 8gFat: 23gProtein: 35gCarbohydrates: 6g
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