It’s no secret what a phenomenal cook my mother-in-law is. Every single meal she cooks, our entire family (+ my family, + everyone else’s family + strangers) all comment on how good the food is. One of my goals with this blog is to recreate many of her recipes using Paleo ingredients without sacrificing the flavor (fingers crossed!).
I dug deep back to 2009 where I found an email from Phyllis giving me the recipe for her Teriyaki Tri-Tip Steaks. This was one of the very first meals I had with the Makanani family, and I’m proud to share the Paleo version with you today!
Prep Time: 10 minutes (+30 minutes+ to marinade)
Cook Time: 10 minutes
Recipe inspired by: My mother-in-law, Phyllis Makanani
- ¾ cup coconut sugar
- ¾ cup coconut aminos
- 1 Tablespoon arrowroot powder
- 2 Tablespoons ginger root, minced
- 1 Tablespoon sea salt
- 3 garlic cloves, minced
- 2 lbs grass-fed tri tip steaks
- Place all marinade ingredients in a gallon-size freezer bag. Mix well.
- Add the meat and move around. Place sealed bag in 8” square pan and place in refrigerator for at least 30 minutes, overnight for good results, up to three days for best results. Flip bag a few times to fully coat the meat with the marinade.
- When ready to cook, remove meat from bag and place on hot grill. Dispose of bag and marinade.
- Cook for 5-7 minutes on each side, depending on thickness and preference on how you like your meat cooked.
- Let meat rest for 5-10 minutes before slicing.
- Serve with Coconut Cauliflower Rice and a side salad.
- My mother-in-law will sometimes add 1 Tablespoon of sesame oil for added flavor or chili peppers for added spicy zing.
- Pair with grilled pineapple.
- Great for leftover steak salad.
Make it kid-friendly:
- I serve the steak cut up and with rice and choice vegetable. On a summer day, I’ll add some fresh fruit to the plate.