Korean recipes are all the rage right now. I have been curious about their use of fruit in marinades as a tenderizer. I have used pineapple in the past, it almost works too well. But I wasn’t familiar with using pears and wanted to try it. It was delicious in this recipe for marinated tri-tip.
- 8 cloves of garlic, peeled
- 3 inch piece of ginger, peeled and roughly chopped
- 2 bosc pears, cored and chunked
- 1/2 cup of soy sauce or tamari
- 1/2 cup of brown sugar
- 2 tablespoons of sesame oil
- 2 tablespoons of mirin or sherry
- 1 tablespoon of gochujang, Korean red pepper paste or other hot sauce
- Combine the marinade ingredients in a blender and blend until smooth
- Place the tri-tip in a large bowl or zip lock bag and cover with the marinade.
- Marinate for 12 to 24 hours.
- Before grilling brush off any excess marinade and lightly oil the tri-tip.
- Heat your grill to high heat and sear the meat on each side for a few minutes. Lower the heat to medium and continue to cook for another 25 to 30 minutes depending on the size of the meat. The internal heat should be 145 degrees F (63 degrees C) for medium-rare.
- Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.